Step 1

If making your own vinaigrette, whisk together red wine vinegar, Italian seasoning, honey, mustard, salt, and black pepper. Add olive oil, while whisking. (Alternatively, you can combine all of the ingredients in a jar with a tight lid and shake until the vinaigrette is smooth.)

Step 2

To the bowl of the Instant Pot, add vinaigrette and chickpeas. Stir well.

Step 3

Top the chickpeas with a 2” metal trivet. Place a 7” wide glass bowl on top of the trivet. (Be sure that both the rack and bowl are approved for use in the Instant Pot.)

Step 4

Fill the bowl with pasta. Add ¼ tsp salt and pour water over top so that the pasta is covered by 1-2 inches of water. (The pasta will expand as it cooks, so you’ll need this extra water.)

Step 5

Close and lock the lid.

Step 6

Set the pressure valve to Sealing.

Step 7

Cook on manual / high pressure for 6 minutes.

Step 8

When done cooking, leave the machine on Warming (most machines automatically revert to this after cooking). Allow pressure to release naturally for 10 minutes. (Tip: I like to set a kitchen timer so that I don’t get distracted and forget.)

Step 9

While the Instant Pot is working, place broccoli florets in a microwave-safe bowl. Add 2 Tbsp water and cover with a paper towel. Microwave on high until broccoli is tender, 3 to 4 minutes.

Step 10

Return to the Instant Pot and manually release any remaining pressure.

Step 11

Carefully remove the bowl of pasta. Drain pasta.

Step 12

Pour drained pasta back into Instant Pot and stir to combine with vinaigrette and chickpeas.

Step 13

Stir steamed broccoli, salami, cheese, and tomatoes into pasta.

Step 14

Serve warm or at room temperature.