Stuffed Bell Peppers
Penne Margherita With Chicken and Broccoli
| By : |
The Instant Pot Duo/Pro Crisp may be used instead if the Connected Instant Pot Duo Crisp with Ultimate Lid is not yet purchased!
| Prep Time | 5 Minutes |
| Cook Time | 10 Minutes |
| Servings |
4 Servings
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Ingredients
- 2 tbsp olive oil
- 1 boneless, skinless chicken breast diced
- ½ cup onion cubed
- 2 clove garlic minced
- 1 tbsp tomato paste
- 1 cup tomato sauce
- ½ tsp paprika
- ½ tbsp salt
- 1 cup chicken stock
- 1 ½ cup Water
- 7.26 oz Penne
- 7 broccoli florets
- ½ tsp sugar
- 2 tbsp Parmesan cheese grated
- 1 cup mozzarella cheese grated
Ingredients
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Instructions
- Select Sauté, More/High.
- When the unit is hot, add olive oil to the pot.
- Spread chicken pieces to the bottom of the pot and let it brown by stirring occasionally.
- Add onions and garlic.
- Sauté for a few minutes until onions become translucent.
- Add tomato paste, tomato sauce, salt and paprika (or cayenne).
- Let it cook for 2 Minutes by stirring to prevent sticking to the bottom and burning.
- Add chicken stock and water. Stir and scrape any pieces stuck to the bottom, then press Cancel.
- Stir in pasta to the sauce as well as the broccoli florets.
- Pressure Cook on High for 3 Minutes. When the time is up, carefully quick release the pressure.
- When the cooking program ends and the pressure within the unit has completely released, open the lid. Add sugar and stir.
- Add parmesan cheese and stir.
- Cover the top of the pasta with mozzarella cheese.
- Carefully remove the pressure-cooking plate from the lid. Close the lid.
- Select Broil. Set the temperature to 400°F / 205°C and set the time to 6 Minutes. Press Start.
- Broil until the cheese on top has browned
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