Pasta in the Instant Pot can be tricky. I scorched a couple of batches before I got the process down. Here is what worked for me: First, I assembled the sauce ingredients. Then, I stirred in the beans and the vegetables. Finally, I added the uncooked pasta in a layer on top of the other ingredients (don't stir it in) and poured the water over the top. I cooked the whole thing on low pressure for 4 minutes. 4 minutes was a bit too long in my IP-LUX as the macaroni was a bit over-cooked, but it was perfect in IP-Duo. I think I will try 3 minutes in the IP-LUX next time. Stir everything together once the cooking is finished.
I used my standard chili seasoning blend from my recipe for Sweet Potato Chili with Crusty Cornmeal Topping. You can use my seasoning blend or substitute it with 2 Tablespoons of your own favourite chili seasoning blend. I highly recommend adding fire roasted diced tomatoes if you can find them. Feel free to use whatever beans or vegetables you have on hand. Stir in fresh spinach at the end of cooking. Now, let's get to the recipe. I'm getting hungry for dinner.
makes 6-8 servings
2 cloves garlic, minced
1 398 ml (14 oz) can plain tomato sauce
1 796 ml (28 oz) can diced tomatoes
2 cups cooked or 1 can beans, drained and rinsed
1 carrot, peeled and diced
1/2 red pepper, diced
1/2 green pepper, diced
1 cup frozen corn
1 454 gram (1 pound) package gluten-free macaroni
3-1/2 cups water
a big handful of chopped spinach
For the 6 Quart IP-LUX: Press STEAM then press ADJUST until the pressure display says LESS. Adjust the cook time to 2-4 minutes by pressing the up or down arrows (I did 4 minutes and the macaroni was a little over-cooked). See the pictures below.
For the 6 Quart IP-DUO: Press MANUAL then press the PRESSURE button to change to Low Pressure. Adjust the cooking time to 4 minutes by pressing the down arrow.
To your health and happiness,
Beans and Rice