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Feta Cheese Pasta recipe | Instant pot Dump and go recipe

Feta cheese pasta is an Instant pot “Dump and Go” recipe? Yep, dinner just got a whole lot easier! And more delicious with just 4 ingredients!

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MAIN INGREDIENTS

Pasta – 12 ounce Dried Penne pasta or any type of paste of your choice

Cheese – 4 ounce Feta cheese / Goat cheese

Sauce – 1 jar (about 24 ounce) Store bought Marinara sauce

Broth – 1.5 cups Vegetable Broth or any broth of your choice, water works good as well

Other ingredients – Few fresh basil leaves for garnish, salt and pepper for seasoning

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 :

Add 1 jar marinara sauce to a 6-quart or larger Instant Pot or electric pressure cooker. Scatter 12 ounces dried penne pasta over the sauce in an even layer. Do not stir from this point on.

STEP 2 :

Pour 1 1/2 cups vegetable broth over the pasta. Remember — no stirring here and just make sure all the pasta submerged in liquid.

STEP 3 :

  • Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 5 minutes. It will take about 10 minutes to come up to pressure.
  • When the cook time is up, quick release the pressure. Turn the pressure cooker off.

STEP 4 : Final Preparation

  • Stir in the Feta / goat’s cheese and basil (the cheese should melt right in and make the sauce creamy). If you’re at all unsure about the taste of goat cheese, add it in gradually and taste as you go.
  • Check for Seasoning and add salt and pepper as needed and stir to combine.

STEP 5 : Serving

Your creamy Instant Pot Feta cheese pasta is done. Serve hot!

TIPS AND TRICKS:

The key making the best Instant Pot penne is not stirring the dried pasta after it’s added to the pot. Instead, you’ll wait until the pasta is cooked through to stir everything together.

Cheese: Goat cheese can be quite strong. If you just want a hint of it, feel free to use half or less than half the recommended amount. I used a 4 ounce soft goat cheese log for this recipe.

Variation: To add to the nutritional value of the dish, add a handful of baby spinach or broccoli florets or peas at the end of the recipe after you open the lid. Then close the lid without letting too much steam escape. Open the lid after 4 minutes. The veggies will cook in the residual steam of the Instant Pot, and you can then mix them in with the pasta.

Substitute: You can replace the penne in this recipe with spaghetti noodles, however, you need to break up the spaghetti in half and spread them in the Instant Pot. This will prevent the noodles from clumping together.

I used feta cheese / goat cheese, you can replace it with grated parmesan.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days. Before serving just warm for 1 minute in microwave.

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Feta Cheese Pasta recipe | Instant pot Dump and go recipe
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Feta Cheese Pasta recipe | Instant pot Dump and go recipe

Author: sdarunkumar1987 Cooking Method:Pressure cooking Cuisine:Italian Courses:Main Dinner
Difficulty:BeginnerPrep time: 10 minutesCook time: 5 minutesRest time: 40 minutesTotal time: 15 minutesServings:4 servingsCalories:300 kcal Best Season:Available

Description

Feta cheese pasta is an Instant pot “Dump and Start” recipe? Yep, dinner just got a whole lot easier! And more delicious with just 4 ingredients!

Ingredients

Instructions

  1. Add 1 jar marinara sauce to a 6-quart or larger Instant Pot or electric pressure cooker. Scatter 12 ounces dried penne pasta over the sauce in an even layer. Do not stir from this point on.
  2. Pour 1 1/2 cups vegetable broth over the pasta. Remember — no stirring here and just make sure all the pasta submerged in liquid.
  3. Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 5 minutes. It will take about 10 minutes to come up to pressure.
  4. When the cook time is up, quick release the pressure. Turn the pressure cooker off.

    5. Final Preparation

  5. Stir in the goat’s cheese and basil (the cheese should melt right in and make the sauce creamy). If you’re at all unsure about the taste of goat cheese, add it in gradually and taste as you go.
  6. Check for Seasoning and add salt and pepper as needed and stir to combine.

    7. Serving

  7. Your creamy Instant Pot Feta cheese pasta is done. Serve hot!

Notes & Tips

  • The key making the best Instant Pot penne is not stirring the dried pasta after it’s added to the pot. Instead, you’ll wait until the pasta is cooked through to stir everything together.
  • Cheese: Goat cheese can be quite strong. If you just want a hint of it, feel free to use half or less than half the recommended amount. I used a 4 ounce soft goat cheese log for this recipe.
  • Variation: To add to the nutritional value of the dish, add a handful of baby spinach or broccoli florets or peas at the end of the recipe after you open the lid. Then close the lid without letting too much steam escape. Open the lid after 4 minutes. The veggies will cook in the residual steam of the Instant Pot, and you can then mix them in with the pasta.
  • Substitute: You can replace the penne in this recipe with spaghetti noodles, however, you need to break up the spaghetti in half and spread them in the Instant Pot. This will prevent the noodles from clumping together.
  • I used feta cheese / goat cheese, you can replace it with grated parmesan.
  • Storage: Leftovers can be refrigerated in an airtight container up to 4 days. Before serving just warm for 1 minute in microwave.
Keywords:Instant pot vegetarian recipes, dump and go recipes, one pot recipes, Instant pot pasta recipe, lunch box recipes, Back to school recipes