Instant Pot Chorizo Pasta

This Instant Pot Chorizo pasta is so simple to make! This pasta is filled with fresh veggies and chunks of Spanish chorizo. It’s quick, easy and can be made in under 30 minutes!

I love making instant pot recipes. They make your meals fast. It’s easy cleanup. And the recipes are super delicious. All you have to worry about is putting the ingredients in the pot and the rest is taken care of.

This recipe was by total accident but you can get the best recipes by accident. And this is one of them. I happened to have leftover veggies that I didn’t want to see go to waste. I also had leftover Spanish chorizo from my paella recipe and a cabinet full of pasta.

And what’s one meal everyone loves that can be made quickly?

Pasta.

My husband is obsessed with pasta and this pasta was the perfect meal at the end of a long day!

I made sure to only place the pasta on top before pressure cooking it to prevent them from burning at the bottom of the pot. I also made sure each pasta was submerged under the broth to make sure they are evenly cooked.

This recipe cook be versatile as well. If you don’t have chorizo, you can try it with chicken, pork, or just more veggies!

Instant Pot Chorizo Pasta

thedishnextdoor

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30 minutes mins

Total Time 30 minutes mins

Course Instant Pot

Servings 4 Servings

Ingredients

  

• 1 Tbl. olive oil
• 1 small yellow onion, diced
• 1 bell pepper, core removed and diced finely
• 3-4 cloves garlic, minced
• 1 cup grape tomatoes, sliced in half lengthwise
• 1 cup sliced mushroom
• 4 oz. Spanish chorizo, diced (about 1 cup)
• 1 Tbl. lemon juice
• 1-2 tsp. creole seasoning
• 1 bay leaf
• 2 cups chicken stock or beef stock
• 8 oz. penne pasta
• 1 Tbl. butter
• Shredded parmesan cheese or Italian cheese to garnish
• Sliced lemons to garnish
• Salt + pepper to taste

Instructions

 

• In your instant pot, add in olive oil. Once hot, add in the onion, bell pepper, garlic, tomatoes, and mushrooms. Cook for 5 minutes or until onions are transparent and mushrooms are softened.
• Add in the Spanish chorizo and cook for 3 more minutes.
• Stir in the lemon juice, creole seasoning, bay leaf, and chicken stock. Season with salt and pepper.
• Pour the pasta on top of the chicken stock. Do not stir at this point!
• Cover and seal the pressure cooker and manually set for 6 minutes.
• Once the timer goes off, let it sit for 5 more minutes, then release the pressure. Stir in the butter until well combined.
• Serves with lemon wedges and cheese to garnish.

Keyword cheese, instant pot, meat, pasta