Directions
1
Place everything in the instant pot and mix well.
2
Cook on manual (high) pressure for 3 minutes with the lid on the sealed option.
3
Quick release the instant pot and mix pasta well. Enjoy hot!
Ingredients
2 ½ cups diced veggies ( I used frozen peas, corn, carrot and green beans mix)
2 cups elbow macaroni
1 ¾ cups water
1 cup (fresh or thawed) onion masala (https://www.tastefullybalanced.com/recipe/instant-pot-onion-masala/)
2 tbsps avocado oil
½ tsp salt
½ tsp garam masala
¼ tsp cayenne pepper
Nutrition Facts
Serving Size 4 servings
Servings 1
- Amount Per Serving
- Calories 94
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 59mg3%
- Potassium 137mg4%
- Total Carbohydrate 53g18%
- Dietary Fiber 6g24%
- Sugars 9g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
2 ½ cups diced veggies ( I used frozen peas, corn, carrot and green beans mix)
2 cups elbow macaroni
1 ¾ cups water
1 cup (fresh or thawed) onion masala (https://www.tastefullybalanced.com/recipe/instant-pot-onion-masala/)
2 tbsps avocado oil
½ tsp salt
½ tsp garam masala
¼ tsp cayenne pepper
Directions
1
Place everything in the instant pot and mix well.
2
Cook on manual (high) pressure for 3 minutes with the lid on the sealed option.
3
Quick release the instant pot and mix pasta well. Enjoy hot!