Instant Pot Pasta Primavera

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Prep

22 min

Cook

51 min

Total

73 min

Ingredients (10)

2 tablespoons salted butter g

1 small yellow onion, chopped g

2 cloves garlic, minced g

ground black pepper to taste g

1 medium lemon, juiced g

⅓ cup Marsala cooking wine g

½ (16 ounce) package tri-color rotini pasta g

1 ½ cups water, or as needed to cover g

2 (12 ounce) packages frozen stir-fry vegetables g

salt to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

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.