Ingredients
- 2 tablespoons salted butter
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- ground black pepper to taste
- 1 medium lemon, juiced
- ½ (16 ounce) package tri-color rotini pasta
- 1 ½ cups water, or as needed to cover
- 2 (12 ounce) packages frozen stir-fry vegetables
- salt to taste
Why You'll Keep Making This
Smart Cooking Tips
- Avoid overfilling the Instant Pot to ensure even cooking.
- Stir the pasta gently after cooking to prevent it from sticking together.
Step 1
Turn on your Instant Pot and setting it to the sauté mode. Toss in some butter and let it melt, then add chopped onion. Cook until the onion is soft and translucent, about 5 to 7 minutes. Stir in minced garlic and cook just until you can smell its aroma—be careful not to let the butter burn. Season with a bit of pepper.
Step 2
Carefully pour in some lemon juice—it might steam up a bit—and add a splash of cooking wine. Turn off the sauté function right away, then scrape the bottom of the pot with a spoon to loosen any browned bits.
Step 3
Add your pasta to the pot, then pour in just enough water to barely cover it. Place a steamer basket on top of the pasta and fill it with frozen vegetables. Sprinkle with salt and pepper to taste. Close the lid, lock it, and set the pot to high pressure for 1 minute. It will take about 10 to 15 minutes for the pressure to build.
Step 4
Once the cooking time is up, let the pressure release naturally for about 2 minutes, then carefully switch to quick release to let out the rest. Open the lid, take out the steamer basket, and stir the veggies into the pasta. Give everything a good mix, and you’re ready to enjoy!
