Pressure Cooker Pasta Primavera

Name: Pressure Cooker Pasta Primavera
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: Italian, American
Ingredients: 0.5 tsp Black Pepper; 2 tbsp Butter; 2 whole Garlic; 1 whole Lemon; 0.33 cup Marsala Wine; 24 oz Mixed Vegetables; 0.5 cup Rotini; 0.5 tsp Salt; 1.5 cups Water; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American Low-Carb Vegetarian 🥦Pescatarian 🐟

Pressure Cooker Pasta Primavera brings bouncy rotini and tender mixed vegetables together in a bright, lemony sauce with a whisper of Marsala. Butter, garlic, and onion add richness while the veggies stay crisp-tender for fresh contrast. Serve this comforting pasta for a quick weeknight dinner or a relaxed weekend lunch when you want color and flavor in every bite.

Prep5 mins
Cook20 mins
Serves6
DifficultyEasy

1

Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Saute function. Add the butter and stir until it melts. Add the onion and cook until it turns translucent, 5 to 7 minutes. Add the garlic and cook until fragrant and the butter begins to brown, 1 to 2 minutes. Season with pepper.
2

Carefully pour in the lemon juice; the pot will release steam. Add the cooking wine and immediately turn the pot off. Scrape the bottom of the pot with a spoon to loosen any browned bits. Add the pasta, then just enough water to barely cover it.
3

Place a steamer basket over the pasta. Add the frozen vegetables and season with salt and pepper. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 1 minute. Allow 10 to 15 minutes for the pressure to build.
4

Release pressure using the natural-release method according to the manufacturer's instructions for 2 minutes, then carefully release any remaining pressure using the quick-release method. Unlock and remove the lid. Remove the steamer basket and stir the vegetables into the pasta.