1(16-ounce) packagecellentini,or other pasta shape
4 1/2cupsvegetable broth
1(14.5-ounce) canfire-roasted diced tomatoes
1/3cuphalved kalamata olives
1mediumonion,halved and sliced
2largegarlic cloves, thinly sliced
1tablespoonextra virgin olive oil
1/4teaspooncrushed red pepper flakes
largehandfulbasil leaves, thinly sliced
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!
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.