INSTANT POT® PASTA

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.