Easy Instant Pot Margherita Pasta
Bright and fresh tomatoes, chewy and tender mozzarella cheese, and freshly torn basil make this easy Margherita Pasta one of the simplest, most delicious summer meals!
Servings: 4
Equipment
Ingredients
- 1 1/2 cups water or chicken broth
- 1/2 cup white wine or white cooking wine
- 1 teaspoon dried onion flakes
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 8 oz. angel hair pasta broken in half
- 2 1/2 cups cherry tomatoes
- 2 cups marinated mozzarella balls drained (reserve the oil)
- 1/2 cup torn fresh basil
- 2 tablespoons reserved oil from the marinated mozzarella
Instructions
- Add water or broth, wine, onion, red pepper flakes, and salt to the Instant Pot. Sprinkle the pasta noodles in an alternating pattern to prevent clumping and sticking, trying to submerge the noodles as much as possible.
- Add the tomatoes on top of the noodles and do not stir.
- Lock the lid, turn the knob to sealing and press the pressure cook or manual button and adjust the time to 2 minutes.
- Perform a quick release by turning the knob from sealing to venting.
- Using tongs, toss and break up any noodles. Add the mozzarella balls, basil, and reserved oil. Toss again and serve immediately.