Instant Pot Fresh Tomato and Basil Pasta
Instant Pot Fresh Tomato and Basil Pasta is fast, super easy, and a delicious summer dinner idea to use juicy garden tomatoes. Pressure cook pasta in fresh tomatoes, garlic, onions, and olive oil, then mix with parmesan cheese and fresh basil, all in under 30 minutes! This light and fresh family meal is healthy and packed with flavor.
- 4 tbsp extra virgin olive oil
- ½ cup onion, diced
- 6 garlic cloves
- 8 large tomatoes (use whatever tomatoes you prefer, but the juicier, the better)
- 2 tsp salt
- ¼ tsp pepper
- 16 oz farfalle (or other pasta)
- 5 ½ cups water
- 2 tbsp butter
- ½ cup Parmesan cheese
- ½ cup fresh basil leaves, torn
Core and roughly chop tomatoes, leaving the skins on.
Add the oil to the pressure cooker and set to saute on high for 4 minutes. Once heated, add the onions, garlic, and tomatoes. Stir occasionally and turn off saute when finished.
Use a potato or meat masher to crush the tomatoes until there are no more large pieces. Add the salt and pepper and stir.
Add 1 cup of the water to the pot and turn back to saute for 1 minute. Deglaze the pot by scraping any pieces of onion, garlic or tomato from the bottom. Turn off saute.
Add the farfalle, then remaining 4 ½ cups of water. Put the butter on top and do not mix. Seal the lid and set to pressure cook on high for 4 minutes.
Perform a quick release when finished. Stir and immediately remove the inner pot to another surface. Add the parmesan and fresh basil and toss well. Add more salt and pepper if desired.
Always deglaze the pot. This step is important to not receive that dreaded burn notice!
Serve as a complete vegetarian meal or as a side with chicken, fish, steak, or meatballs.
Store in the fridge for up to 7 days.
Serving: 8oz | Calories: 704kcal | Carbohydrates: 98g | Protein: 22g | Fat: 25g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 1434mg | Potassium: 907mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2481IU | Vitamin C: 37mg | Calcium: 218mg | Iron: 3mg