Penne Margherita With Chicken and Broccoli


  • 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
  • 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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