Instant Pot Chicken Broccoli Pasta

While the butter is melting, to a large ziptop bag, add add the spices and seasonings, salt, pepper, add the chicken, seat the bag, and shake the chicken around with the seasonings to coat evenly.

To the melted butter, add the chicken and saute uncovered for 2 minutes; stir and flip very frequently.

Add the uncooked penne pasta, pour the chicken broth over it, and stir to combine.

Put the lid on the IP, making sure the vent is sealed.

Set the IP to HIgh Pressure for 3 minutes. Tip - It'll take a few minutes for the IP to come up to pressure and the food will be cooking while this is happening so even though it's only cooks for 3 minutes once it's at the correct pressure, it is still cooking in the ramping-up-to-pressure stage.

When the timer finishes, do a quick release, and carefully open the IP. Cautionary Tips - I knock open the valve with the end of a wooden spoon, and with hot mitts on both hands, and a kitchen towel shielding my hands and forearms, I open the pot lid. Use caution because the steam that's coming out is extremely hot and can burn you so be very careful!

Turn the IP back to Saute mode, add the cream cheese, and push it down into the noodles and bury it in the hot noodles to help encourage it to melt. Place the lid back on for 2 minutes.

After 2 minutes, turn the IP off, and open the lid.

Add the broccoli, stir to combine, place the lid back on, and allow it all to just sit there, machine off but with the lid on, for 5 minutes to allow the broccoli to steam.

After 5 minutes, open the lid, add the heavy cream, both cheeses, stir to combine, and continue stirring to help encourage the cheeses to melt, and for the the cream to warm up. Taste and make any desired flavor adjustment such as more salt, pepper, etc.

Garnish optionally with addtional Parmesan, red pepper flakes, and/or basil as desired before serving. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave.