Instant Pot Chorizo Pasta
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.