SPRING VEGETABLES

PASTA SALAD

INSTANT POT

– Penne pasta – Asparagus  – Sugar snap peas – Olive oil – Parmesan Cheese – Salt and pepper – Water

INGREDIENTS

Cook the pasta 

01

Add the 16 ounces of penne pasta to the inner liner of the pressure cooker. Add in 4 cups of water.

Set the pressure cooker

02

Close the lid and set the pressure cooker to MANUAL/PRESSURE COOK for 4 minutes.

Release the pressure

03

Once the pasta is done pressure cooking, slowly release pressure to avoid water from spewing from the valve.

Add in the vegetables

04

Set the pressure cooker to WARM and add in the olive oil, asparagus, and sugar snap peas.

Toss the salad

05

Toss the salad inside the pot and replace the lid for about 2 minutes.

FOR THE FULL RECIPE

SWIPE UP