Instant Pot Pasta {Perfect Every Time!}

🧂 Ingredients

• 1 tbsp canola oil
• 4 cups water or broth
• 1 lb pasta

  any size or shape; can be whole wheat or white pasta. Do NOT use gluten-free pasta
• 1 pinch salt

  optional
• 2 cups cherry tomatoes, sliced in half
• 1 cup bocconcini cheese, sliced in half
• 1/2 cup basil leaves
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

• 1 Add canola oil, water/broth, pasta and salt to Instant Pot in that order, making
  sure most of pasta is submerged just below the surface of the water. Do not
  stir, just press down on pasta slightly.
• 2 Place lid on Instant Pot and make sure valve is set to seal. Press the pressure
  cook button and set to high, then cook for 3 minutes. Instant Pot will take
  about 10-15 minutes to come to pressure then pressure cook the 3 minutes.
• 3 Cover the pressure release valve with a clean kitchen towel (sometimes the steam
  can have a bit of foam), then do a quick release of the pressure on the Instant
  Pot by flicking the switch at the top with a spoon. Open the lid when pressure
  gauge has dropped and the lid opens easily. Pasta is ready to serve!
• 4 OPTIONAL CAPRESE PASTA SALAD: Add all of the ingredients under the caprese pasta
  salad heading to the cooked pasta once it's had a chance to cool for at least
  30-60 minutes. Toss together gently, then serve and enjoy!

Nutrition Info