Instant Pot Pasta Primavera

Name: Instant Pot Pasta Primavera
Total time: 30
Yield: 6
Ingredients: 2 tablespoons salted butter; 1 small yellow onion, chopped; 2 cloves garlic, minced; ground black pepper to taste; 1 medium lemon, juiced; ⅓ cup Marsala cooking wine; 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

Recipe by Melanie from allrecipes.com

Dinner 30 Mins.

Ingredients

6 servings

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2 tablespoons salted butter
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1 small yellow onion, chopped
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2 cloves garlic, minced
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ground black pepper to taste
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1 medium lemon, juiced

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⅓ cup Marsala cooking wine
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½ (16 ounce) package tri-color rotini pasta
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1 ½ cups water, or as needed to cover
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2 (12 ounce) packages frozen stir-fry vegetables
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salt to taste

Instructions

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.
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.
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.
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.