Instant Pot Creamy Mushroom and Kale Pasta

Ingredients

• 1 tablespoon olive oil
• 4 cups (8 ounces/227g) cremini mushrooms, cut into quarters
• 1/2 cup (38g) chopped onions
• 1/2 teaspoon salt
• 3 medium garlic cloves, thinly sliced
• 2 teaspoons chopped fresh thyme
• 8 ounces (227g) whole-wheat rotini
• 1 1/2 cups (355ml) low-sodium vegetable broth
• 1 pinch crushed red pepper
• 4 cups (160g) baby kale
• 6 tablespoons (84g) herb and garlic spreadable cheese (such as Boursin)

Directions

Put the oil in the pot, select saute and adjust to high heat. When the oil is hot, add the mushrooms, onions and salt, and cook, stirring frequently, until mushrooms begin to release their juices, 5 minutes. Add the garlic and cook until fragrant, 30 seconds. Add 1 1/2 cups (355ml) water and simmer for 1 minute, scraping up the browned bits on the bottom of the pot. Press “cancel.”

加入意大利面,肉汤和红椒碎和圣ir to combine. Lock on the lid and turn the valve to sealing. Select the pressure cook button, adjust to high pressure for 2 minutes. Make sure the evaporation cup is attached to the appliance, as some hot, starchy water will bubble out of the vent as pressure is released.

Drape a towel loosely over the vent and quick-release the pressure. Remove the lid and add the kale and cheese and stir to combine. Cover and let stand for 5 minutes to allow the pasta to finish cooking and absorb the cooking liquid. Serve immediately.

Serves: 4 | Serving Size: 1 1/8 cups (284g) pasta

Nutrition (per serving):Calories: 391; Total Fat: 14g; Saturated Fat: 6g; Monounsaturated Fat: 2g; Cholesterol: 23mg; Sodium: 588mg; Carbohydrate: 52g; Dietary Fiber: 6g; Sugar: 3g; Protein: 10g