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FEATURED PLANTPURE RECIPE
From Kim Campbell
INSTANT POT® PASTA
Ingredients:
1 onion, diced
1 red bell pepper, sliced
1 jalapeno, deseeded and small diced
1 small zucchini, large diced
4 garlic cloves, sliced
½ cup fresh basil
16 ounces brown rice pasta (uncooked)
24 oz jar marinara sauce
3 cups water
2 teaspoons Italian Seasoning
½ teaspoon black pepper
1 teaspoon sea salt
Instructions:
1. Using the saute feature on the Instant Pot®, saute the onion, peppers, zucchini, and garlic on high heat until veggies are tender.
2. Turn off the saute button. Place the remaining ingredients into the Instant Pot® and stir briefly. Set the pressure cooker to “manual” and reduce time to 7 minutes. Close the pressure valve and allow the Instant Pot® to come to pressure and cook for 7 minutes on high pressure. When the Instant Pot® beeps, quick release the pressure valve, (by opening the valve). When the pressure is released, open the pot and allow the dish to cool.
INSTANT POT® PASTA
Ingredients:
1 onion, diced
1 red bell pepper, sliced
1 jalapeno, deseeded and small diced
1 small zucchini, large diced
4 garlic cloves, sliced
½ cup fresh basil
16 ounces brown rice pasta (uncooked)
24 oz jar marinara sauce
3 cups water
2 teaspoons Italian Seasoning
½ teaspoon black pepper
1 teaspoon sea salt
Instructions:
1. Using the saute feature on the Instant Pot®, saute the onion, peppers, zucchini, and garlic on high heat until veggies are tender.
2. Turn off the saute button. Place the remaining ingredients into the Instant Pot® and stir briefly. Set the pressure cooker to “manual” and reduce time to 7 minutes. Close the pressure valve and allow the Instant Pot® to come to pressure and cook for 7 minutes on high pressure. When the Instant Pot® beeps, quick release the pressure valve, (by opening the valve). When the pressure is released, open the pot and allow the dish to cool.
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