Pasta has always been a quick meal and now it's even more easier with an Instant Pot! We usually switch it up with flavors so this time we tried green curry pasta which was a perfect one pot meal for a cold winter afternoon š!
Vegetarian
Serving Size : 4
Prep ā°: 6 mins | Cook ā° : 10 mins
Ingredients
1.5 cup pasta (any kind)
2 tbsp green curry paste (storebought)
1 tsp garlic
1 can coconut milk (~330 ml)
1/4 cup tofu or paneer
2 cups of veggies (broccoli, peppers, mushrooms, carrots, beans, baby corn, edamame)
1/2 tsp pepper powder
1 tbsp oil
salt to taste
basil leaves for garnish
Instructions
In 6 quart Instant Pot, select āSaute/Moreā mode with cook time of 8 mins.
Add oil and when hot, add onions and garlic. SautƩ till onions turn translucent and then add rest of the veggies and tofu (or paneer)
Cook the mixture while stirring for 3-4 minutes and add coconut milk.
Mix well and add green curry paste, salt to taste, pepper, and pasta. Make sure there is enough liquid to cover the pasta. If not, add just enough water to cover the water (just enough.. too much will over cook it)
Cancel SautĆ© mode and select āPressure Cook/Highā mode with cook time of 3 mins. Once done, quick release the pressure (QPR) after 2-3 mins. Its important to quickly release pressure otherwise pasta will be overcooked.
Note : If there a more or less water, cook
pasta on SautƩ to get right consistency.
Mix well and garnish with basil leaves. Serve hot and enjoy this for winters !
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