Healthy Instant Pot Chicken Broccoli Alfredo

• 1 lb. chicken breasts, diced
• 1 lb. broccoli
• 1 can reduced sodium chicken broth
• 1/4 C water
• 8 oz. Banza penne pasta*
• 4 oz. 1/3 less fat cream cheese
• 1 C unsweetened almond milk
• 1/2 C Italian style shredded cheese
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp onion powder
• 1/4 tsp Italian seasoning
• 1/4 tsp dried parsley

1. Pour the olive oil in the Instant Pot and press "saute mode." Set the timer to 10 minutes and give it a minute or two to heat up.
2. Add your chicken pieces and broccoli florets, spray with cooking spray, and season with salt and pepper. Cook until the timer goes off, then remove and set aside.
3. Add the chicken broth and water to the pot, making sure to scrape off all the browned bits on the bottom of the pot. Pour the noodles into the liquid, making sure the top of the pasta is covered in as much liquid as possible.
4. Close the lid, switch the valve to "seal," then cook on HIGH pressure for 2 minutes. This will give you al dente pasta. Allow for 5 minutes natural release, then switch the valve to "vent" to release the remaining pressure.
5. Once the pasta is finished cooking, stir in the cream cheese, shredded cheese, almond milk, and seasonings. Then, fold in the cooked chicken and broccoli.
6. Divide into 4 portions, then season with additional salt and pepper if desired. Enjoy!

*See blog post for instructions on substituting pasta.

Nutrition facts are a calculated estimate of 1/4 of the Alfredo, including the chicken and broccoli.