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Instant Pot Pasta Primavera Recipe

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This recipe for Instant Pot Pasta Primavera, by , is from Emi, Mia, and Joy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Jasmine Yumori
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons unsalted butter
12 ounces dry short pasta (penne rigate, fusilli, or orecchiette)
2 cups water or broth
1/2 teaspoon salt

2 cloves minced garlic
1 pint cherry tomatoes
12 ounces frozen vegetables

1 cup finely grated Parmesan
Directions:
Directions:
Melt 2 tablespoons unsalted butter in the Instant Pot using the sauté function. Turn off the pot. Add 12 ounces dry short pasta (penne rigate, fusilli, or orecchiette), 2 cups water or broth, and 1/2 teaspoon salt. Layer 2 cloves minced garlic, 1 pint cherry tomatoes, and 12 ounces frozen vegetables on top. Do not stir. Lid the pot. Set to HIGH with 2-minute cook time. It will take 10 minutes to come to pressure. When the 2-minute cook time is up, open the pressure release valve. Turn the pot off. Add 1 cup finely grated Parmesan and stir. Cover and close for 3 minutes. Serve with fresh basil.

 

 

 

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