Instant pot rigatoni with broccoli and cheese
This Instant pot recipe for rigatoni with broccoli and cheese in a homemade tomato sauce is a delicious one-pot dish for dinner in less than 25 minutes.
Ingredients
 | 1 lb (500 g) regular or whole wheat rigatoni. If you use whole wheat pasta, add one minute to the Instant pot cooking time. |
 | 2 cups of frozen chopped broccoli |
 | 8 oz (210 g) of tomato sauce or tomato coulis |
 | 1 cup of grated cheddar cheese – I recommend cheddar as it goes well with broccoli but you can also use parmesan, emmental, or gruyère. |
 | (Optional) 0.5 lb (250g) of chopped bacon or pancetta |
 | 5 cups of water |
Spices and accents for the sauce:
 | 1/2 teaspoon of garlic powder or flakes |
 | 1/2 teaspoon of dried basil |
 | 1/2 teaspoon of dried parsley |
 | Pinch of salt and pepper |
How to make this cheesy rigatoni dish in the Instant pot
- Sauté the olive oil and garlic in the Instant Pot for a couple of minutes, until fragrant.
- Add the remaining ingredients (except the parmesan and mozzarella).
- Cook on High Pressure for 14 minutes.
- Allow a natural pressure release for 10 minutes once the timer ends.
- Stir the mixture after opening the Instant Pot.
- Transfer the chicken, spinach, and mushroom stew to a baking dish.
- Preheat the oven to 375°F (190°C) for 5 minutes.
- Top the chicken with mozzarella, then sprinkle with parmesan.
- Bake for 5 minutes, or until the cheese is melted.
- Serve warm.
Sometimes you just want a big heaping bowl of comfort food. For those days, there is nothing like a big bowl of pasta. And if you like broccoli and cheese, you’re going to love this dish.
This simple rigatoni recipe can be made quickly in the Instant pot and serves up as a tasty and filling meal for the whole family. It is really easy to make, filled with flavor and delicious. Just put everything in and set the timer for dinner!
Cooking tips
- Fresh broccoli will overcook in the Instant pot, so I recommend using frozen broccoli. If you only have fresh broccoli, cook it lightly before hand and add it to the instant pot after the rigatoni has finished cooking.
- Pasta cooks very quickly in the Instant Pot, so it is important to quick release as soon as the Instant pot finishes cooking.
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Instant pot rigatoni with broccoli and cheese
Equipment
Ingredients
- 1 lb of rigatoni (500 g)
- 2 cups of frozen broccoli
- 1 cup grated cheddar
- 8 oz of tomato sauce or tomato coulis (210 g)
- 1/2 lb of cubed bacon or pancetta (optional) (250 g)
- 5 cups of water
Herbs and spices
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried parsley
- pinch of salt and pepper
Instructions
- (Optional) Chop the bacon into small vertical cubes that make for easy cooking. In the Instant pot, use the sauté function to sauté the bacon for 2 minutes.
- Place the uncooked rigatoni into the Instant pot along with all the other ingredients, except the cheese.
- Add water until the pasta is covered.
- Close the Instant pot and cook at Manual high pressure for 2 minutes.
- After the Instant Pot timer ends, quick release the steam.
- Open the instant pot and add the cheese into the mix.
- Serve while warm.
Notes
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
You can serve this rigatoni with broccoli and cheese with a salad with bacon and goat cheese or a starter like baked scallops with parsley and garlic or tomato tartare.
How to store it?
If you do want to prepare this Instant pot rigatoni with broccoli and cheese in advance, let it cool completely and place it in an airtight glass container.
However, it is not a dish that freezes very well because the pasta gets soggy, so I don’t recommend it.
