Instant Pot® Pasta Primavera

No matter what you serve this with, you and your family will love this 30-minute easy pasta primavera made in the Instant Pot® with frozen vegetables.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 247 Calories

Ingredients

• salt to taste
• ground black pepper to taste
• 2 cloves garlic, minced
• 1 small yellow onion, chopped
• 2 tablespoons salted butter
• 1 medium lemon, juiced
• 2 (12 ounce) packages frozen stir-fry vegetables
• 0.33333334326744 cup Marsala cooking wine
• 0.5 (16 ounce) package tri-color rotini pasta
• 1.5 cups water, or as needed to cover

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.