PASTA INSTANT POT RECIPES RECIPES

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and garlic and saute until fragrant, about 1 minute. Add tomatoes and hot water and mix to combine.
• Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Season with basil, salt, and sugar. Stir to combine, crushing tomatoes.

Steps:

• Peel and dice your carrot and onion. Clean and slice your celery. Deseed and dice your pepper. Dice your courgette.
• Add your onion and sauté in the instant pot with extra virgin olive oil. Then add in garlic puree and mix. Stir in the vegetables and sauté for 2-3 minutes.
• Cancel the sauté, add tinned tomatoes, and use the tinned tomatoes to deglaze the instant pot. Pour in pasta and seasonings (apart from thyme and mint) and veggie stock and mix well. Use a spatula to pat down the pasta so that no pasta is above the liquid.
• Place the halloumi over the pasta and season with mint and thyme.
• Place the lid on the instant pot, set the valve to sealing and cook for 3 minutes on manual/pressure cook followed by a 5 minute natural pressure release.
• Release pressure, remove the lid and remove the halloumi. Slice the halloumi into strips.
• Stir the pasta and if needed add a little mayonnaise or Greek yoghurt to make it creamier.
• Serve on a platter or in a salad bowl if doing a halloumi pasta salad.