INSTANT POT® PASTA PRIMAVERA

Instant Pot® Pasta Primavera image

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

Ingredients

2 tablespoons salted butter
1 small yellow onion, chopped
2 cloves garlic, minced
ground black pepper to taste
1 medium lemon, juiced
⅓ cup Marsala cooking wine
½ (16 ounce) package tri-color rotini pasta
1 ½ cups water, or as needed to cover
2 (12 ounce) packages frozen stir-fry vegetables
salt to taste

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