Nov 08, 2019, Updated May 28, 2023 If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. Ever since I started making pasta in my Instant Pot, I haven’t made it any other way. And why would I? Pasta in IP is like the easiest thing ever! It’s quick, easy and the best part, it all gets done in one-pot. You guys love all the Instant Pot pasta recipes that I share and so I am not going to stop anytime soon. My new Instant pot pasta recipe is inspired from Indian flavors. When I first started eating pasta back in India, my house help would cook macaroni with Indian flavors and I would love it. He would add the onion, tomato and some spices and it really tasted great. In fact, I also have a recipe for Masala Mac & Cheese in my cookbook. So I tried incorporating similar Indian flavors here and came up with this Makhani Pasta. Whole wheat penne is tossed in a creamy spiced sauce. It is so good and makes such a quick easy meal!
This Instant Pot Makhani Pasta
✓ is one-pot meal ✓ comes together in 30 minutes! ✓ is vegan and nut-free ✓ makes a comforting flavorful meal Now, I know some of you might have apprehensions trying a pasta with Indian flavors. But guys, trust me on this. You will like it, I can promise you that! 🙂 This pasta can’t get any easier. First sauté some onions and then add everything including pasta, tomatoes, spices and pressure cook. Once the pasta is pressure cooked, then simply add the coconut milk for creaminess and let it simmer for few minutes. And that’s about it! Now here, you can also heavy cream in place of coconut milk. I just preferred the coconut milk here for the flavor. To flavor the pasta, I have used few spices like garam masala, cardamom powder, red chili powder and kasuri methi (dried fenugreek leaves) at the end for that taste and fragrance. I have also used kashmiri red chili powder which is mainly for the nice red color. You may skip it. For this pasta recipe, I used whole wheat penne. If using regular flour pasta, I would probably cook for 4 minutes on high pressure rather than 6. This is one of those meals which you can make on a busy day. Doesn’t need a ton of ingredients, there’s very little prep time and is sure to be a crowd pleaser! I highly recommend using Chaokoh Coconut Milk here. It truly makes a difference to the final taste of the pasta.
Method
1- Press the sauté button on the Instant Pot. Once it displays hot, add the oil and then add the chopped garlic, ginger, jalapeño and onion. 2- Sauté for 2 to 3 minutes until onions are soft. Then add the water and de-glaze the pot. Make sure there’s no brown bits stuck at the bottom. 3- Followed by the pasta. 4- And followed by a can of diced tomatoes, tomato paste, cardamom powder, garam masala, red chili powder, kashmiri red chili powder and salt. Do not stir. You may spread the tomatoes over the pasta a bit.
5- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 6 minutes. Let the pressure release naturally for 5 minutes and then quick release the pressure. 6- Open the lid, stir everything and press the sauté button. 7- Add the sugar, coconut milk. 8- Add kasuri methi and let the pasta simmer for 2 minutes.
Add in chopped cilantro and sprinkle cardamom powder and garam masala on top before serving. Enjoy Makhani Pasta warm!
Ingredients Used Chaokoh Coconut Milk Whole Wheat Penne Garam Masala Cardamom Powder If you’ve tried this Instant Pot Makhani Pasta Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
title: “Instant Pot Makhani Pasta " ShowToc: true date: “2024-10-14” author: “Mark Gilbert”
Nov 08, 2019, Updated May 28, 2023 If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. Ever since I started making pasta in my Instant Pot, I haven’t made it any other way. And why would I? Pasta in IP is like the easiest thing ever! It’s quick, easy and the best part, it all gets done in one-pot. You guys love all the Instant Pot pasta recipes that I share and so I am not going to stop anytime soon. My new Instant pot pasta recipe is inspired from Indian flavors. When I first started eating pasta back in India, my house help would cook macaroni with Indian flavors and I would love it. He would add the onion, tomato and some spices and it really tasted great. In fact, I also have a recipe for Masala Mac & Cheese in my cookbook. So I tried incorporating similar Indian flavors here and came up with this Makhani Pasta. Whole wheat penne is tossed in a creamy spiced sauce. It is so good and makes such a quick easy meal!
This Instant Pot Makhani Pasta
✓ is one-pot meal ✓ comes together in 30 minutes! ✓ is vegan and nut-free ✓ makes a comforting flavorful meal Now, I know some of you might have apprehensions trying a pasta with Indian flavors. But guys, trust me on this. You will like it, I can promise you that! 🙂 This pasta can’t get any easier. First sauté some onions and then add everything including pasta, tomatoes, spices and pressure cook. Once the pasta is pressure cooked, then simply add the coconut milk for creaminess and let it simmer for few minutes. And that’s about it! Now here, you can also heavy cream in place of coconut milk. I just preferred the coconut milk here for the flavor. To flavor the pasta, I have used few spices like garam masala, cardamom powder, red chili powder and kasuri methi (dried fenugreek leaves) at the end for that taste and fragrance. I have also used kashmiri red chili powder which is mainly for the nice red color. You may skip it. For this pasta recipe, I used whole wheat penne. If using regular flour pasta, I would probably cook for 4 minutes on high pressure rather than 6. This is one of those meals which you can make on a busy day. Doesn’t need a ton of ingredients, there’s very little prep time and is sure to be a crowd pleaser! I highly recommend using Chaokoh Coconut Milk here. It truly makes a difference to the final taste of the pasta.
Method
1- Press the sauté button on the Instant Pot. Once it displays hot, add the oil and then add the chopped garlic, ginger, jalapeño and onion. 2- Sauté for 2 to 3 minutes until onions are soft. Then add the water and de-glaze the pot. Make sure there’s no brown bits stuck at the bottom. 3- Followed by the pasta. 4- And followed by a can of diced tomatoes, tomato paste, cardamom powder, garam masala, red chili powder, kashmiri red chili powder and salt. Do not stir. You may spread the tomatoes over the pasta a bit.
5- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 6 minutes. Let the pressure release naturally for 5 minutes and then quick release the pressure. 6- Open the lid, stir everything and press the sauté button. 7- Add the sugar, coconut milk. 8- Add kasuri methi and let the pasta simmer for 2 minutes.
Add in chopped cilantro and sprinkle cardamom powder and garam masala on top before serving. Enjoy Makhani Pasta warm!
Ingredients Used Chaokoh Coconut Milk Whole Wheat Penne Garam Masala Cardamom Powder If you’ve tried this Instant Pot Makhani Pasta Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
