Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Instant Pot Pasta Caprese
Easy one-pot pasta Caprese with tomatoes, basil, fresh mozzarella, and a drizzle of balsamic vinegar prepared in Instant Pot.
Servings: 3
Calories: 381kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion thinly sliced
- 6 garlic cloves minced
- 1 teaspoon crushed red pepper optional
- 1 cup grape tomatoes halved
- 2½ cups mezze penne
- 4 handful basil leaves
- 1 teaspoon kosher salt
- 1 cup water
- 15 oz can tomato sauce
- ¼ cup balsamic vinegar
- 1 cup fresh mozzarella balls if the balls are too big, cut into half or quarters
- grated parmesan cheese optional
Instructions
- Set the Instant Pot to Sauté mode and heat oil. Add onion, garlic, and crushed red pepper. Sauté for a minute.
- Add tomatoes, pasta, half of the basil leaves, salt, and water. Gently push all the pasta under liquids. Layer tomato sauce on top. Do not mix.
- Close the Instant Pot and turn the steam release handle to sealing. Pressure Cook for 4 minutes.
- Quick Release. Add fresh mozzarella cheese and balsamic vinegar. Give a quick stir.
- Serve hot garnished with remaining chopped basil and shredded parmesan.
Video
Notes
- Add enough water so that most of the pasta is submerged
- Layer tomato sauce on top and do not mix it in to prevent BURN error
- For well-cooked pasta, pressure cook pasta for half the time on the pasta box
- For Al dente pasta or gluten-free pasta, pressure cook for half the time on the pasta box minus 1 minute
- Always add cheese and balsamic vinegar after the pasta is done pressure cooking
Nutrition
Calories: 381kcal | Carbohydrates: 48g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 1828mg | Potassium: 844mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1545IU | Vitamin C: 21.9mg | Calcium: 246mg | Iron: 2.8mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry