Instant Pot Pasta with Pesto and Mozzarella
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
6
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Calories
560 kcal
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Course
Main Course
Instant Pot Pasta with Pesto and Mozzarella
Description
This recipe begins by sautéing onion and bell pepper in olive oil using the Instant Pot's sauté function until softened. Ground turkey and garlic puree are added and cooked until browned. Chicken stock and tomato are stirred in to deglaze and build a flavorful base. Penne pasta, oregano, and salt are added, mixed thoroughly, then pressure cooked for 5 minutes under high pressure.
After quick releasing the pressure, fresh mozzarella cheese and basil pesto are stirred into the hot pasta, melting and infusing the dish with creamy texture and bright, herbal flavors. The result is a cohesive, slightly saucy pasta infused with meat, vegetables, and fragrant pesto.
This pasta works well as a complete meal and can be served with a sprinkling of Parmesan and fresh herbs to add depth. Crusty bread or steamed vegetables complement the hearty pasta well.
Variations include substituting proteins like beef, chicken, or sausage and adding spinach instead of pesto at the end for a different herbal note. The recipe offers flexibility based on preference and pantry availability.
Ingredients
- 1 tsp olive oil
- 1 onion finely chopped
- 1 bell pepper deseeded and finely chopped
- 450 g Turkey mince or beef, 1 lb
- 1 yellow onion diced (about 1/2 cup, small
- 1 tsp Garlic puree
- 750 ml chicken stock 3 cups
- 850 ml tomato finely chopped, or tomato pasta sauce, 3 1/2 cups
- 350 g penne pasta 12 ounces
- 1 1/2 tsp oregano dried
- salt to taste
- 1 cup mozzarella cheese shredded
- 120 g basil pesto 1/2 cup
- parmesan for garnish
- herbs for garnish
Instructions
- Switch the Instant Pot on to the sauté setting and add the oil to the Instant Pot insert. Sauté the onions and peppers for 4-5 mins until the onion is soft.
- Stir in the beef and garlic and sauté for a few mins until the beef is brown.
- Switch off the heat and stir in the chicken stock and thoroughly deglaze the pot.
- Add tomato, pasta, oregano and salt and mix.
- Cover your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 5 mins.
- When done do a quick pressure release, switch off the heat and open the pot releasing the rest of the steam using quick release.
- Stir in the mozzarella and pesto, and serve topped with herbs and parmesan if desired.
Notes
- Use any ground meat such as turkey, beef, chicken, pork, or sausage to suit your taste.
- Spinach can be added with the mozzarella at the end as a pesto alternative.
- Serve alongside crusty bread for a classic accompaniment or steamed vegetables for a balanced meal.
- Cooking time does not include pressure build or release times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 60g | 20% |
| Protein | 31g | 62% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 75mg | 25% |
| Sodium | 743mg | 31% |
| Potassium | 796mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1370IU | 27% |
| Vitamin C | 41.7mg | 46% |
| Calcium | 215mg | 22% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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