4 cups Broccoli Florets, chopped into small pieces
4 ounces Cheddar Cheese, grated or chopped into small pieces
Select the high setting on your Instant Pot. As it warms up, cut your chicken breasts into 1/2 inch pieces and season with salt and pepper.
Once the pot has reached the correct temperature, add the butter, stirring gently to melt it. Add the paprika and mustard powder and cook for about 30 seconds until it is lightly toasted. Add the cut chicken pieces to the pot and stir to coat in the butter mixture. Turn the pot off.
Add the pasta, chicken broth and 1 cup of hot water to the pot. Lock the lid on and ensure the steam valve is sealed. Select the pressure-cook, high option on the Instant Pot and cook for 3 minutes. After 3 minutes, adjust the steam valve to vent to release the pressure. Turn off the pot and remove the lid.
Set the pot to saute on high and allow the liquid to come to a boil, stirring well. Pour in the heavy cream and add the parmesan, stirring frequently until the sauce thickens, approximately 2-3 minutes.
Turn the pot off and add the broccoli and cheddar cheese and stir until the broccoli is a vibrant green and cheese is melted, again about 2-3 minutes. Season to taste with salt and pepper.