nstant pot pasta primavera

1571824990MG_9263.jpg

Why recepie famous for?

Cook Time : 2 Minute

Ingredients

8 ounces uncooked rigatoni
2 cups chicken or vegetable broth
1 large garlic clove, minced
1 large carrot, sliced into planks
8 ounces mushrooms, quartered
3/4 pound fresh green beans, washed and trimmed and sliced in half
1 (14.5 oz) can petite diced tomatoes
2 tsp dried basil (or 1 Tbsp fresh basil)
1 tsp salt
1/2 tsp dried oregano
1 zucchini cut into bite size chunks
1 Tbsp cornstarch + 1 Tbsp water
1 cup grated Parmesan cheese
Salt and pepper to taste
1 Tbsp balsamic vinegar, optional

Instructions

Pour the rigatoni on the bottom of the Instant Pot. Cover with the broth.
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.”
Turn the Instant Pot to the saute function. Remove the lid and stir in the zucchini. In a small bowl turn the cornstarch and water together until smooth. Stir the cornstarch slurry into the pot. It will thicken up the sauce fairly quickly. Once the sauce is thickened turn the Instant Pot to the Keep Warm function.
Stir in the parmesan cheese. If you are using fresh basil or basil from the tube add that in now. Salt and pepper the pasta dish to taste. I used kosher salt. Stir in balsamic vinegar, if desired.
Spoon pasta onto plates and enjoy!

leave comments


Open Recipes