Instant Pot Straw and Hay Pasta
Pressure Luck Recipe
Pressure Luck Recipe
- 1/4 cup of extra virgin olive oil
- 2 large shallots diced
- 2 tbsp of salted butter
- 10 oz box of frozen peas thawed (they don’t need to be fully thawed, but take them out of the freezer first thing before you begin cooking)
- 8 oz of diced prosciutto (or diced pancetta)
- 2 tbsp of sliced garlic
- 4 cups of garlic brothâ (i used 3 tsp ofâ garlic better tha
- 8 oz (half a box) of egg (regular) fettuccine
- 8 oz (half a box) of spinach fettuccine
- 5.2 oz package of boursin garlic & fine herbs cheese (or boursin shallot & chive cheese), cut into small crumbles (secret ingredient! this is usually always found in the deli/cheese/cured meat section of any market and costco sells it in packs of 3. if you cannot find it, 5 ozâ from a br
- 1/4 cup of heavy cream
- 1/4 cup of grated parmesan cheese plus more for topping if desired
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (185g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Take the peas out of the freezer to thaw.
- Place the butter and olive oil in the Instant Pot. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and the oil sizzles.
- Add the prosciutto and cook for 3 minutes, until slightly browned in color. When done, remove with a slotted spoon and set aside in a bowl lined with a paper towel.
- Now, add in the shallots and cook for 3 minutes until they’ve softened and browned. As you cook the shallots, deglaze (scrape) the bottom of the pot to get up any prosciutto grease so it mixes with the oil.
- Toss in the garlic and cook for 2-3 minutes more until lightly browned.
- Pour in the garlic broth and deglaze the bottom of the pot while doing so.
- Break the fettuccine in half and place it in the pot, pushing it all down under the liquid but NOT stirring.
- Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 7 minutes. Quick release when done and give it all a good stir.
- Stir in the Boursin cheese and stir until fully melded and combined.
My Unexpected Instant Pot Pasta Adventure
As a busy working mom, time is my most precious commodity. Dinner prep often feels like a race against the clock, a frantic scramble to get something nutritious and palatable on the table before bedtime stories begin. So, when I stumbled upon this "Pressure Luck Recipe" for Instant Pot Straw and Hay Pasta, I was intrigued. The name alone promised a swift and unconventional culinary journey, exactly what my weeknight routine needed.
My initial skepticism quickly melted away as I dove into the process. The recipe, surprisingly simple, guided me through a surprisingly flavorful pasta creation. I’ve always been a bit intimidated by using an Instant Pot for anything beyond simple stews and rice, but this recipe proved its versatility. The technique, involving a sauté function followed by pressure cooking, allowed me to get perfectly browned shallots and prosciutto, then perfectly cooked pasta all within minutes.
The "straw and hay" aspect of the pasta isn't about actual straw or hay, but rather the delightful mix of regular and spinach fettuccine. The vibrant green of the spinach fettuccine offset the golden hue of the regular pasta, creating a beautiful visual contrast. The subtle spinach flavor adds a fresh note to the overall taste, a welcomed surprise considering the simplicity of the recipe.
What really took this pasta to the next level was the addition of Boursin cheese. The creamy, garlicky richness of the Boursin melded perfectly with the garlic broth, coating the pasta in a luscious sauce. It's a luxurious touch that doesn't require any complicated techniques. I found that the Boursin, particularly the garlic and herb variety, elevated the entire dish to something special. I'd highly recommend using this ingredient if you want to make this recipe a real showstopper.
The best part? Cleanup was a breeze! One pot, minimal dishes, and a delicious meal ready in under 20 minutes. This recipe has quickly become a staple in my weeknight rotation, a testament to the efficiency and flavor potential of the Instant Pot. Forget lengthy prep times and complicated instructions, this recipe is the embodiment of effortless elegance. If you're looking for a quick, easy, and surprisingly delicious pasta dish that's sure to impress your family, look no further. This recipe is a game changer for busy weeknights!
I’ve adapted the recipe slightly over time, sometimes adding a splash of white wine during the sauté stage for extra depth of flavor, or swapping the prosciutto for pancetta for a smokier taste. The beauty of this recipe is its adaptability; feel free to experiment with different herbs, cheeses, or even types of pasta to create your own unique twist. The foundational recipe, however, remains a perfect balance of simplicity and taste – a rare and welcome find in the busy life of a working mom. I wholeheartedly recommend this recipe and it’s certainly added to my list of go-to meals.
Beyond the practicality and the ease of preparation, this recipe also represents something more: a moment of calm amidst the chaos. The rhythmic chopping, the sizzle of the prosciutto, the gentle pressure release of the Instant Pot – these are small moments of mindful cooking, a chance to pause and appreciate the process of creating something delicious. And isn’t that what cooking should be about? A delicious meal that tastes amazing is a win, but a delicious meal that saves time and brings a moment of peace to the kitchen is a true triumph. And this instant pot pasta does just that! I highly recommend trying this recipe for any busy individual who loves to eat delicious, yet simple meals that are easy on the pocket and simple to execute. This is a recipe that you will keep coming back to!
