1 large crown (about 8 ounce) broccoli, cut into 1-inch florets
1 large (about 8 ounce) red bell pepper, cut into 1-inch strips
4 large (about 8 ounces) carrots, peeled and cut into 1/4-inch thick slices
1 pound penne pasta
4 cups low sodium vegetable broth (or 4 cups water and 1 teaspoon kosher salt)
2 tablespoons extra virgin olive oil
1 tablespoon fresh chopped parsley
1/4 cup shredded Parmesan cheese
Freshly ground black pepper to taste
6-quart Instant Pot, or other electric pressure cooker
Steamer basket insert for electric pressure cookers
Pour a cup of water into the pressure cooker. Combine the broccoli, bell pepper, and carrots in a steamer basket and place it in the pressure cooker.
Secure the lid in its sealed position, then select the Steam program and set the cooking time for 1 minute at low pressure. (It’ll take about 10 minutes for the pot to come to pressure before the cooking program begins.)
When the cooking program ends, perform a quick pressure release by moving the lid to its venting position. When the pressure has fully released, open the pot and lift the steamer basket out of the pot using heatproof oven mitts. After removing the vegetables, lift the inner pot out of the pressure cooker housing, pour out the water, and return the inner pot to the housing.
To the now-empty pressure cooker, add the pasta and broth. Secure the lid in its sealed position, then select the Manual program and set the cooking time for 5 minutes at high pressure. (It’ll take about 10 minutes for the pot to come to pressure before the cooking program begins.)
When the cooking program ends, let the pressure release naturally for 5 minutes, then move the lid to its venting position to release the remaining steam. When the pressure has fully released, open the pot.
Add the steamed vegetables, olive oil, parsley, Parmesan cheese, and black pepper to the pot. Stir gently until the vegetables and pasta are fully combined and evenly coated.