Instant Pot Pasta Primavera Food
INSTANT POT® PASTA PRIMAVERA
A quick, healthy side dish in the Instant Pot®. I serve it with baked chicken thighs!
Provided by Melanie
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and stir until melted. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant and butter starts to burn, 1 to 2 minutes. Season with pepper.
- Carefully pour in lemon juice; pot will release steam. Add cooking wine and immediately turn pot off. Scrape the bottom of the pot with a spoon to loosen any browned bits. Add pasta, then just enough water to barely cover it.
- Place a steamer basket on top of the pasta. Add frozen vegetables and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 2 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid. Remove steamer basket and stir vegetables into the pasta.
Nutrition Facts : Calories 246.9 calories, Carbohydrate 42.2 g, Cholesterol 10.3 mg, Fat 4.7 g, Fiber 4.6 g, Protein 8 g, SaturatedFat 2.6 g, Sodium 316.2 mg, Sugar 4.9 g
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- Add in the garlic, carrot, mushrooms, green beans, diced tomatoes, salt, dried basil (if using fresh basil add it in later) and oregano. Don’t stir.
- Cover the pot and secure the lid in place. Make sure valve is set to “sealing.” Set the manual button or pressure cook button to 2 minutes. When the 2 minutes is up perform a quick release by moving the valve to “venting.”
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- Select Saute to preheat the pressure cooking pot. When hot, add the olive oil, then the onion and bell pepper. Sauté for about 3-4 minutes until tender. Add the garlic and sauté for 1 minute more.
- Stir in the tomatoes, chicken broth, pasta, salt, and pepper. Lock the lid in place. Select High Pressure and 5 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 2 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water. Stir the cornstarch slurry into the pot.
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