Instant Pot® Pasta Alfredo with Broccoli – Instantly Delicious

Today is Father’s Day. We have a big day planned which includes hiking and biking and enjoying some deliciousChicago-style Italian Beef Sandwiches for dinner. But before that, we will need some lunch.  It is pretty hot right now, so I have been using my Instant Pot® a lot. I have a teen and pre-teen boy and they are HUNGRY. One way to keep them full and from free-range grazing in the snack cabinet is to make pasta. They both like alfredo sauce. WIN! My younger son, who doesn’t really even like broccoli, ate two bowls. You could easily add cooked chicken breast, but I kept this vegetarian. Pasta Alfredo is very delicious, and the best part is that you won’t heat up your kitchen when you make it.
Whenever you cook something starchy like pasta, oatmeal, or rice, you have to be careful when doing a quick pressure release.  I was hoping that by adding butter to the pasta before cooking, it would reduce the foaming. Unfortunately there was still starchy water spitting out when I released the pressure.  Since pasta cannot wait for a natural pressure release, I use a clean kitchen towel and release the steam in spurts.  I protect my hand with the towel and open the valve until I see starch, close it, and then repeat.  It’s not the most seamless method, but it works.
Instant Pot® Pasta Alfredo with Broccoli
Serves 6


1 teaspoon olive oil
3 cloves garlic, minced
2 cups broccoli, chopped into bite-sized pieces
4 1/4 cups water, divided
1 pound pasta 
1 tablespoon butter
3/4 teaspoons salt, divided
1/2 teaspoon black pepper
1 cup heavy cream
1/2 gratedparmesan cheese
1 tablespoon fresh parsley, minced (optional)


1. Set Instant Pot® to saute. Add olive oil and garlic.  Saute for one minute.  Add 1/4 cup of water and chopped broccoli.  Lock lid, making sure the valve is in the sealing position. Set to manual high-pressure for 0 (zero) minutes.  When finished, do a quick pressure release.  Remove broccoli with a strainer and set aside.

2. Add the pasta, 1/2 teaspoon of salt, butter, and 4 cups of water to the Instant Pot®. Stir to combine.  Lock lid, making sure the valve is in the sealing position. Set to manual high-pressure for 3 minutes.  When finished, do a quick pressure release.  *Be careful of the starchy water.  Use a clean kitchen towel to protect your hands. Open and close the vent, as the starch comes out, until the pressure is released.

3. Drain off any excess liquid, keeping pasta in the pot.  Set the Instant Pot® to saute. Stir in remaining 1/4 teaspoon of salt, pepper, heavy cream, and parmesan.  Stir to combine.  Add in reserved broccoli and garnish with parsley.  Serve immediately.



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