Instant Pot Indian Vegetable Masala Pasta
Instant Pot Indian Vegetable Masala Pasta
Ingredients
- 2 ½ cups diced veggies* I use ½ cup each of: bell pepper, carrots, red onion, frozen corn, frozen peas
- 2 cups elbow macaroni or gluten-free elbow macaroni*
- 1 ¾ cups water
- 1 cup fresh or thawed onion masala
- 2 tablespoons ghee/butter or oil
- ½ teaspoon salt
- ½ teaspoon garam masala
- ¼ teaspoon cayenne adjust to taste
- Cilantro garnish (optional)
Instructions
- Add all of the ingredients to the pot and mix well.
- Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
- Quick release pressure as soon as it’s done to avoid overcooking the pasta. Then quickly give the pasta a stir and transfer the contents of the pot to another bowl to stop the cooking process.
- Garnish with cilantro and serve.
Notes
- This recipe is part of my onion masala series – be sure to check it out!
- I have tested this recipe using both regular barilla and gluten-free barilla elbow macaroni.
- The ghee/butter helps prevent the pasta/sauce from burning - you can use oil instead if you prefer, but I recommend using some type of fat.
- I have tested the recipe many times with the above combination of vegetables. I’m sure other vegetables will work but know that using veggies with high water content may affect the texture of the noodles.
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