Instant Pot Pasta & Broccoli

I love using my Instant Pot especially when traveling or camping. This recipe is really easy. You don’t even have to restrict yourself to using only broccoli. You can add in diced red or green bell pepper or baby carrots (during the steaming part of the recipe).


  • 1 large crown of broccoli, cut into 1-inch florets (or use a bag of broccoli florets to save time)
  • 1 pound penne pasta
  • 4 cups water
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped
  • between 1/4 to 1/2 cup of grated Parmesan cheese (it depends on how much you’d like to use)
  • a dash of ground black pepper
  • (I also use a generous amount of garlic salt as part of my seasoning)


  1. Steam the broccoli (or whatever vegetables you’re using) by placing them in a steam basket that fits inside your Instant Pot (IP). Add 1 cup of water. Make sure the valve is set to sealing position. Set the IP to Steam program at 1 minute. When cooking program ends (you’ll see L0:00) switch the valve to venting position. Open the pot and take the steam basket out with oven mitts. It’ll be very hot! Pour out remaining water and return the inner pot to the Instant Pot. No need to rinse the inner pot.
  2. Add dry penne pasta to the pot. Add 4 cups of water and 1 teaspoon of salt. Close the lid and make sure the valve is set to sealing position. Select Manual and set it to cook for 5 minutes at high pressure. When the cooking ends, switch the valve to venting position. Release the remaining steam before opening the lid.
  3. Add in olive oil, parsley, Parmesan cheese and black pepper. Mix well and serve.

** you can also switch it up by using different types of seasonings **


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