Making pasta in the instant pot is quick and inexpensive. It is great for those days when you are too tired to make a time-consuming meal. It is even better for those times when the purse has been tightly pinched. It can be accessorized with whatever extras you have in the pantry or not at all.
To start with you will need a large jar of marinara sauce, 16 oz of pasta (preferably whole wheat!), veggie broth or water. You can stop here if you want; budget and effort are up to you.
Sometimes I want just the basics. Either I’m exhausted after a stressful day or I just want that pasta dish that most reminds me of my childhood. Although I do not remember having jarred pasta sauce back then. These days, although I much prefer the made from scratch sauce, it is much easier to pull the jar from the pantry. When you cook for one, it is simply easier and less time consuming to take pantry shortcuts.
Shall we get started? Here is where I remind you that the ingredient list below may look long, but you only need to use those that you have on hand or like.
Weekday Instant Pot Pasta–the Basics
1 32 ounce jar Rao’s Marinara pasta sauce
16 ounces whole wheat pasta
2-3 cups water or low-sodium veggie broth
The extras are as follows–
2-3 tablespoons organic nutritional yeast
½ diced onion
2-3 minced cloves garlic
1-2 tablespoons Harrissa seasoning (or 1-2 teaspoons red chili flakes)
½ cup chopped sun-dried tomatoes, packed in oil, and blotted dry
2 tablespoons capers
⅓ cup chopped Kalamata olives
¾ cup jarred sliced mushrooms
½ cup diced fennel
2 dried bay leaves
Right here I have to tell you that nutritional yeast is part of my basic pasta list for this recipe. I add it just before adding the final amount of liquid.
Once you have assembled your Instant Pot, it is time to get started. You will start with adding the water or veggie broth to the bottom of the pot. Next you will add the pasta–fusilli, bowties, farfalle, or spaghetti. If you decide on the spaghetti, you will have to break it in half to add to the Instant Pot. By the way, if you use regular pasta instead of the whole wheat, the cooking time will remain the same at 9 minutes. Next dump in the nutritional yeast, if you are using it. The marinara sauce is added last, if you choose. Also, if you have Passata on hand, you may use it instead of the marinara. Plus it is less expensive since it is nothing but tomato puree that has been strained of seeds and skins. It is one of those odd things you can find at places like Home Goods, even if you may not find it at your grocery store. You may also see it labeled as Passata di pomodoro. The ingredient list is nothing more than tomatoes.
But if you want to be a little more adventurous, then we will proceed apace. You can add all or just a few of the remaining nine items listed. Do not stir. Seriously, it is a habit that we all want to stir whatever is in the pot, but don’t do it here.You can push the dried pasta down into the liquid, but do not stir the contents. Put the lid in place and set the time for nine minutes at high pressure. When the nine minutes are passed, immediately do a quick release. This will prevent the pasta from overcooking but you must first cover the lid with a folded kitchen towel–you don’t want to burn yourself.
I have found that once I have opened the lid, I can see if the pasta needs any additional liquid. If that is the case (and it seldom is), then I will add additional broth and close the lid for a few minutes, just long enough to heat the recently added liquid usually just a minute or two. Also pasta is one of those things that can require more liquid one time than it does another. We are not adding additional cooking time, simply closing the lid for a brief period of time. If then the pasta looks a little wet, don’t worry. Pasta continues to absorb any liquid left in the pot, and you may find that you need to add a little more.
I hope you try this dish and that it makes you feel warm inside and out. Sometimes the simplest things are the ones that make us happy and satisfied. Dress it up with a chunk of baguette and/or a salad, this still remains one of my favorites to this day. But most times, I like this pasta all by itself.
Tell us what you think. Did you make any changes and if so, what were they? Doesn’t it taste better when you are in your jammies and perched in front of your favorite movie? It’s warming, flavorful, and just hits the spot.
Miss our prior review of the Instant Pot? Check it out here!
