Instant Pot Bruschetta Pasta
This Instant Pot bruschetta pasta puts a new twist on a classic recipe.
Servings: 4
Equipment
- 6 qt Instant Pot
Ingredients
- 1 box penne pasta (16 ounces
- 3 cups water
- 1 teaspoon kosher salt
- ¼ cup olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- ¼ cup balsamic vinegar
- 4 large Roma tomatoes chopped
- ½ cup basil julienned
- Optional Toppings: toasted pine nuts, grated parmesan cheese, red pepper flakes
Instructions
- Add the pasta, water, and salt to the instant pot and attach the lid. Ensure the valve is in the sealing position and set the instant pot to cook on high pressure for 4 minutes.
- Once the pasta has cooked, quick release the pressure by switching the valve to the venting position. Remove the pasta to a large bowl.
- Add the olive oil, butter, and garlic to the pot and set it to the sauté-normal function.
- Cook just until the butter has melted and the garlic has become fragrant. Then, add the pasta back to the pot and toss to combine. Remove from the heat.
- In a small bowl, combine the balsamic vinegar, Roma tomatoes, and basil.
- Plate the pasta and top with the tomato mixture. Garnish with your choice of toppings.
Notes
Store any leftovers in an airtight container in the fridge for up to three days.
Nutrition
Calories: 616kcal | Carbohydrates: 90g | Protein: 16g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 650mg | Potassium: 435mg | Fiber: 4g | Sugar: 7g | Vitamin A: 850IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 2mg