Instant Pot Pasta with Feta, Olives, and Basil
This Instant Pot Pasta with Feta, Olives, and Basil makes a delicious dinner that's ready in minutes!
Servings: 6 people
Calories: 410kcal
Ingredients
- 1 (16-ounce) package cellentini, or other pasta shape
- 4 ½ cups vegetable broth
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- ⅓ cup halved Kalamata olives
- 1 medium onion, halved and sliced
- 2 large garlic cloves, thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes
- 4 ounces feta cheese, crumbled
- large handful basil leaves, thinly sliced
- salt
- pepper
Instructions
- Add pasta, broth, tomatoes, olives, onion, garlic, olive oil, oregano, basil, and crushed red pepper to Instant Pot.
- Mix well, then use a spoon to push as much pasta under liquid as possible.
- Secure lid and set pressure release valve to sealing. Select Pressure Cook (or Manual) button, then set to High Pressure for 4 minutes.
- When time is up, do a Quick Release, then open lid.
- Stir in feta and basil (reserve some of each for a garnish, if desired), then season with salt and pepper to taste.
- Serve immediately, sprinkled with reserved feta and basil, if desired. Enjoy!
Notes
There will be some liquid left in Instant Pot when it's finished cooking. The pasta will absorb some of this as you stir it and as it sits. However, if you'd like a thicker sauce, turn your Instant Pot to Saute and cook the sauce until some of the liquid evaporates. Just keep in mind that the pasta will continue to cook as well, and it won't be as firm when you're done.
Nutrition
Calories: 410kcal
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