A quick, healthy side dish in the Instant Pot. I serve it with baked chicken thighs!
Ingredients
- salted butter: 2 Tbsp
- yellow onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- ground black pepper: (to taste)
- medium lemon: 1 piece (juiced)
- Marsala cooking wine: 0.33333 cup
- tri-color rotini pasta: 0.5 pack (16 ounce pack)
- ½ cups water, or as needed to cover: 1 piece
- frozen stir-fry vegetables: 2 packages (12 ounce packages)
- salt: (to taste)
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and stir until melted. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant and butter starts to burn, 1 to 2 minutes. Season with pepper.
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Carefully pour in lemon juice; pot will release steam. Add cooking wine and immediately turn pot off. Scrape the bottom of the pot with a spoon to loosen any browned bits. Add pasta, then just enough water to barely cover it.
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Place a steamer basket on top of the pasta. Add frozen vegetables and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, for 2 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid. Remove steamer basket and stir vegetables into the pasta.
