You will love this fast, nutritious, and tasty Instant Pot meal. All the ingredients store well and might already be in your pantry. Since the sauce and the pasta cook in the same pot, clean up is quick and easy.
The recipe below serves two hungry adults. Double all of the ingredients to serve 4 people or triple it to serve 6.
We keep the ingredients, which are all shelf stable, on hand for those times when we need a meal quickly because life can be messy. The nutmeg and garlic make this recipe scrumptious.
This meal can be ready in perhaps 20 minutes from start to putting plates on the table.
Ingredients
- 3 Tbsp olive oil or butter
- 2 cloves garlic
- 1 cup mushrooms, canned or fresh (optional)
- 15 oz green beans, canned or fresh
- 15 oz tomatoes, diced, canned or fresh
- 1 oz sliced olives
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 2/3 cup vegetable broth or 1 tsp vegetable bouillon and 1 cup water
- 4 oz (113 g) penne or spaghetti
- 4 Tbsp nutritional yeast or Parmesan cheese (optional)
Preparation
Open the cans. Drain the green beans and mushrooms. If using fresh vegetables, cut them into bite sized pieces. Mince the garlic.
Set the Instant Pot to Saute. Melt the butter/olive oil. Add garlic and mushrooms stirring occasionally until fragrant.
Add green beans, tomatoes, nutmeg, salt, and vegetable broth. Stir to combine. Break the spaghetti and layer atop the sauce. Gently press the spaghetti into the liquid until just covered. If using vegetable bouillon and canned green beans, use the liquid from the can and omit the salt.
Lock the lid in place. Pressure cook with high pressure for 6 minutes. When finished, Quick Pressure Release. Stir and allow pasta to absorb additional liquid for 2 to 3 minutes.
Serve in bowls then sprinkle with Parmesan cheese.
Enjoy!
Please comment below especially if you make this with fresh vegetables as we typically use canned.