Instant Pot Chicken con Broccoli
Chicken con Broccoli is a dish EVERYONE will love. Complete this one pot Instant Pot meal in 30 minutes!
Servings: 5 -6
Calories: 593kcal
Equipment
Ingredients
- 4 cups water
- 12 ounces orecchiette noodles
- 6-8 fresh or frozen boneless skinless chicken thighs (or 5-7 chicken tenders or thin cut chicken pieces)
- 1 teaspoon salt
- 4 cups fresh broccoli florets cut into very small, even pieces.
- 3 tablespoon butter
- 1 1/2 tablespoon fresh minced garlic I use jarred
- 4 egg yolks
- 2 cups heavy cream
- 2 cups shredded Parmesan cheese
- 1 1/2 teaspoon pepper
- 1 1/2 teaspoon salt**
Instructions
- In the Instant Pot, add 4 cups water, orecchiette, and 1 teaspoon salt. Do not stir. Layer the fresh or frozen chicken right on top of the noodles.
- Lock the lid, and turn the knob to Sealing.
- Cook for 8 minutes on manual high pressure.
- When the Instant Pot beeps and the display shows "L0:00", perform a quick release by turning the knob from sealing to venting in short bursts. Releasing the pressure in bursts will prevent foam and liquid from spewing out of the sealing knob. This process may take about 5 minutes. If liquid starts coming out, turn the knob to sealing again, and wait 10 seconds to allow the contents to settle.
- Upon opening the lid, remove the chicken pieces to a cutting board.
- Quickly add the mini broccoli florets to the Instant Pot and stir. Replace the lid and let the broccoli steam in the residual water and heat with the orecchiette for about 5 minutes or until broccoli is al dente (do not pressure cook again). The time will depend on how large your broccoli pieces are. This allows the orecchiette to absorb more water, creating a better texture.
- Cut the chicken into bite-sized pieces and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- After the broccoli is al dente, drain the noodles and broccoli in a colander or strainer. Keep the Instant Pot lid on top of the colander after draining to keep warm.
- Turn the Instant Pot to high saute*. Add butter and garlic and saute until fragrant, about 1 minute. Add chicken, and brown until the chicken has some golden coloring, about 5 minutes.
- Deglaze the pot with 1/4 cup chicken broth or milk. Scrape the bottom of the pan to get all the browned bits off.
- In a separate bowl, whisk together cream, shredded Parmesan cheese (not grated), egg yolks, and pepper. Pour the sauce over the chicken and and mix to combine.
- Pour the orecchiette and broccoli on top and mix until combined and the cheese is melted.
- Serve with additional Parmesan cheese and chopped parsley to garnish, if desired.
Notes
- The consistency of the final sauce in this dish varies depending on the fat content of your cream. If your cream is 40% or more, the sauce will be very thick and you may thin with milk or chicken broth. If the sauce feels thin, add more parmesan cheese, 1/2 cup at a time and mix thoroughly between additions until you reach your desired thickness.
- Strain the noodles and broccoli from the Instant Pot when the broccoli feels about 90% done. It will continue to steam and cook through while it is draining and keeping warm while browning the chicken and making the sauce.
- *If desired, you may skip browning the chicken. Simply add the butter, chicken, noodles/broccoli back to the pot, and pour the sauce on top and stir until the cheese is melted through.
- **The saltiness of your final dish will depend on how salty your cheese is. Taste and adjust as you go!
- Substitute the orecchiette for Instant Pot Spaghetti Squash for a lower carb option.
Nutrition
Serving: 1g | Calories: 593kcal | Carbohydrates: 28g | Protein: 27g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 1423mg | Fiber: 4g | Sugar: 3g