Instant Pot Tomato Feta Pasta
Servings: 4
Calories: 313kcal
A creamy pasta with feta cheese and tomatoes and savoury garlic and basil. A one pot meal that is quick and easy.
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Equipment
Ingredients
- 2 tablespoon olive oil
- ¼ cup minced shallots 1 small shallot
- 2 cloves minced garlic
- 8 ounces pasta rotini, penne, bow-tie, etc
- 2 cups chicken broth or vegetable broth
- 7 oz feta cheese
- 2 cups cherry tomatoes
- 1 teaspoon chili flakes
- ½ cup chopped basil
Instructions
- Turn the instant pot to saute and add the olive oil and minced shallots and garlic. Cook for about 2 minutes until fragrant.
- Add the chicken broth to the pot, then add the pasta. Stir slightly to make sure all the pasta is submerged.
- Place the feta cheese on top and scatter the tomatoes around the cheese. Sprinkle with chili flakes. Do not stir!
- Place the lid on the instant pot, turn the valve to seal and set to high pressure for 4 minutes.
- When the timer is complete, turn the valve to quick release the pressure. If it appears to sputter, do a controlled release by carefully releasing the steam in quick bursts. Then remove the lid.
- With a wooden spoon, break up the feta cheese and then stir to combine. Don't worry if there is a bit of liquid, the starch from the pasta will thicken it up.
- Add the chopped basil and stir into the pasta.
- Serve garnished with additional basil, chili flakes or parmesan cheese.
Notes
This makes 4 servings of about 1 cup each. You can double the recipe for larger servings. Cook time will remain the same.
If you want to add more pasta without increasing the quantity of cheese or tomatoes you can do so by adding 1 cup pasta to 1 cup broth.
Shallot can be replaced with equal quanitity of minced red onion.
This recipe, as written, can be made in a 3qt instant pot.
Nutrition
Serving: 1g | Calories: 313kcal | Carbohydrates: 26g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Cholesterol: 47mg | Sodium: 923mg | Fiber: 2g | Sugar: 6g