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20 Instant Pot Pasta Recipes That Make Dinner a Breeze



Make one of these instant pot pasta recipes and you’ll want to eat leftovers every day.

You can count on Instant Pot recipes to come to the rescue when you are short on time. With just one handy device and a few minutes, you can prepare a delicious, nutritious dinner.

Below is a hearty dish for pretty much everyone, including those on a vegan, gluten-free, low-carb, or high-protein diet.

Best of all, most of these ideas involve ingredients that you likely have in your fridge and pantry. Keep scrolling for the best instant pot pasta recipes that will make dinner a headache less.

1. Instant Pot Chicken Florentine with Pasta

Diced chicken florentines with penne pasta, mushrooms and spinach in an instant pot

Increase the fiber in this dish by swapping regular pasta for whole grains.

Credit: Small sunny kitchen

“Mushrooms are one of the few food sources for vitamin D,” says Sarah Schlichter, MPH, RDN of Bucket List Tummy and author of A Guide to Intuitive Eating. She also notes that it provides selenium – an antioxidant that can help you maintain a healthy immune system.

2. Instant Pot Cheesy Chicken Pasta

Penne pasta and cubed chicken in a cheese sauce with black pepper in a white bowl

This stew will delight even the most picky eater.

This dish is rich and creamy, but it is high in fat. To cut the fat, try swapping out low-fat dairy products like skimmed milk or fat-free half and half instead of whipped cream, Schlichter says.

3. Instant Pot Creamy Tuscan Chicken Noodles

Bowl of penne pasta with diced chicken, spinach and sun-dried tomatoes in a creamy sauce /

A single serving of this dish contains 20 grams of protein.

This recipe is a great way to smuggle extra veggies into a meal without drastically changing the taste. “The sun-dried tomatoes give this dish a natural sweetness and add fiber and micronutrients such as potassium and magnesium,” says Schlichter.

4. Creamy vegan instant pot pasta

Instant Pot Penne Pasta in a creamy sauce on a white plate.

Try this vegetarian pasta for your next meatless Monday.

Even if this dinner doesn’t have meat or dairy in it, you won’t miss it. “The dairy-free cream, which is made from cashew nuts and tomato paste soaked in water, contains more unsaturated fatty acids than a creamy cheese sauce,” says Schlichter. Cashew nuts also provide additional protein.

5. Instant Pot Spaghetti and Meatballs

Plate of spaghetti and meatballs in a red sauce.

This kid-friendly meal can be prepared in under 30 minutes.

Frozen meatballs come in handy for that quick weekday meal. However, keep in mind that ready-made meals are often higher in sodium. To keep the sodium level in balance, use a homemade pasta sauce, low-sodium diced tomatoes, and a low-sodium broth, suggests Schlichter.

6. Instant Pot Mac and Cheese

White bowl with elbow macaroni and cheese.

Sneak in some greenery by adding spinach or broccoli to this creamy dish.

The use of fortified oat milk in this recipe adds lots of micronutrients like B vitamins, calcium, vitamin D, and potassium, says Schlichter. Try pairing this dish with a lean protein like chicken breast, turkey, eggs, or beans.

Instant Pot filled with Lo mein noodles, broccoli, carrots and prawns.

Give your pasta a twist with this take-away recreation.

“Adding shrimp to this recipe provides adequate amounts of phosphorus, vitamin B12, calcium, and iron,” says Schlichter. However, she warns that shrimp are higher in sodium. So if you want to cut down on your salt intake, swap it out for chicken breasts.

8. Instant Pot Bruschetta Chicken Pasta

Bowtie noodles with tomatoes and diced chicken on a white plate.

Take this bruschetta chicken dish with you to your next dinner.

In addition to providing lycopene, an antioxidant that has been linked to lower rates of diseases such as cancer and heart disease, tomatoes provide a source of vitamin C, potassium, folic acid and vitamin K. “The red onion also adds a natural flavoring and contributes antioxidants and anti-inflammatory compounds at the same time, “says Schlichter.

9. Instant Pot Spaghetti Squash and Short Cut Bolognese

Spaghetti squash with meat Bolognese sauce and parsley on a white plate.

If you want to add more carbohydrates to this dish, serve it with a side of whole wheat pasta too.

“Spaghetti squash contains fiber, vitamin C, potassium and B vitamins,” says Schlichter. “It’s also rich in antioxidants that help prevent oxidative stress and cell damage.”

10. Instant Pot Chicken Fajita Pasta

Gray plate filled with clam noodles with diced chicken, pieces of avocado and diced tomatoes in a creamy sauce

Spice up dinner with this unique food idea.

The addition of vegetables, salsa and avocado give this dish a touch of freshness. “The variety of vegetables also helps to increase fiber, nutrients and antioxidants, while the avocado offers healthy and filling unsaturated fats,” says Schlichter.

11. Instant Pot Baked Feta Pasta

White casserole dish filled with clam noodles and baby tomatoes in feta cheese sauce

This viral Tik-Tok recipe can be made in your Instant Pot too.

“Feta cheese is an excellent source of calcium,” says Rebecca Gawthorne, APD (Accredited Practicing Nutritionist) for the Dieters Association of Australia. And if you want to add extra fiber, consider whole wheat pasta instead of the white ones.

12. Instant Pot Baked Ziti

Instant pot filled with cheesy ziti noodles in tomato sauce.

No oven is required for this baked pasta favorite.

One serving of this cheesy recipe contains 30 grams of protein. And using lean ground beef is a smart choice for keeping saturated fat low, says Gawthorne. If you don’t eat beef, consider using chicken or turkey.

13. Instant Pot Ground Meat and Pasta

Pasta with minced meat in tomato sauce on a white plate on a marble background

Combine this dish with a side salad and a bowl of green vegetables for a balanced meal.

This recipe is easy to make if you want to have a meal on the table in minutes. To get more nutrients, Gawthorne recommends adding additional vegetables like mushrooms, spinach, kale, or peppers.

14. Vegan Instant Pot Pasta

Penne pasta with spinach and diced tomatoes in a white speckled bowl on a gray background.

To make this dish high in protein, serve with tofu or chickpeas.

The best thing about this vegetarian recipe is that it is a great way to use up extra products in your fridge. Mix and match your favorite vegetables and even add a can of white beans to add extra fiber and protein.

15. Instant Pot Chickpea Pasta

Instant Pot with chickpea noodles with vegetables in tomato sauce

This protein-laden bowl of convenience will keep you full longer.

Three common ingredients make up this delicious meal. “Adding frozen spinach adds extra micronutrients while keeping costs down,” says Gawthorne. Add frozen meatballs, chicken or turkey sausage for more protein.

16. Instant Pot Ranch Chicken Pasta

Penne pasta in ranch sauce with bacon and chives in a white bowl on a cutting board background.

This creamy, ranch flavored dish is comfort food in a bowl.

“I love how milk and cheese make this recipe high in calcium, which is good for bone health,” says Gawthorne. She also notes that adding low sodium bone broth will keep sodium levels low.

17. Instant Pot Hamburger Helpers

White speckle bowl with a baked rim, filled with elbow noodles and minced meat.

Make one of these instant pot pasta recipes and you’ll want to eat leftovers every day.

Using beef in this recipe adds protein, iron, and vitamin B12, says Gawthorne. Stick to a lean variety if possible to keep saturated fat low, and pair it with a side dish with vegetables for added fiber and micronutrients.

18. Instant Pot Beef Stroganoff

Egg noodles with pieces of beef in brown bowl on wooden background.

To cut down on carbohydrates, swap egg noodles for spiraled zucchini.

“This is a great high-protein meal, but consider skipping the extra teaspoon of salt as the Worcestershire sauce and beef broth are already high in sodium,” notes Gawthorne. She also suggests eating more vegetables to get more micronutrients into the dish.

19. Instant Pot Chicken Alfredo

Bowl of linguine noodles with chicken strips and parmesan cheese in alfredo sauce.

This stew uses sauce by the glass so the meal comes together in minutes.

“Chicken is a great source of protein, niacin, vitamin B5, and phosphorus,” says Gawthorne. “Consider grating zucchini to add fiber without changing the taste.”

20. Instant Pot Chicken and Noodles

Egg noodles with chicken cubes on a white plate on a gray marble background

Enjoy 28 grams of protein with this delicious dish.

This homemade dish comes from the pantry with just a few ingredients. Consider adding extra fiber by using whole wheat pasta and adding your favorite vegetables.

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Credit: creative

Recipes with Whole Wheat Pasta

This Swedish Mixer Is More Powerful Than a KitchenAid



I recently left a longtime job as a test chef at a major food media company to try my hand at freelance food writing and cooking instruction. Since my specialty is bread baking, I suddenly found that I could bake a lot more bread at home than I ever had before.

For years, my trusty KitchenAid stand mixer was more than adequate for my needs as most of the batters I made at home were hand mixed, and it was big and powerful enough for the few that needed machine mixing. But now that I was working on bread recipes almost every day, many of them in large batches, it was clear that I needed something with more power and larger capacity. Which led me to the Ankarsrum Assistant (“Assistant” is Swedish for assistant) or “the Ank” as many of its users prefer to call it because, like me, they find it a challenge to type correctly. I’ve had mine for about half a year now and have really put it through its paces during this time.

Anchor room original

$700.00, Amazon

What is the Ankarsrum blender?

Despite its relative obscurity here in the US, the Ankarsrum assistent has been a popular kitchen tool in Sweden for more than 80 years. Although the blender has changed names a number of times throughout its life – it has also been called the Magic Mill and DLX – its design has remained more or less unchanged since its introduction in 1940.

It was first developed by Alvar Lenning, an engineer and designer for Swedish appliance giant Electrolux, who set out to create a compact countertop tool that could rival larger and more expensive professional machines and do the jobs of many appliances in one . (Early advertisements for the Assistant touted its ability to “beat, mix, knead, mash, chop, mince, slice, blend, grate, and puree” ingredients, at least judging by its many optional attachments were acquired.)

What makes the Ankarsrum distinctive is that – unlike “planetary” mixers like the KitchenAid, which move its attachments around the bowl like a planet orbiting the sun – it rotates the bowl and its contents while the attachments are on stay in place. It also has a very powerful motor: while the first version had a relatively modest 250-watt motor, subsequent models have increased in wattage every few iterations, and the current model is rated at a whopping 1,500 watts. (By comparison, the motors on most high-end planetary mixers, including the KitchenAid, are rated at 600 watts.)

The story goes on

Both the spinning bowl design and the more powerful motor allow the Ank to produce plenty of turning power – or torque – without the risk of overheating or overloading the motor. That means it can handle a lot more batter than most other stand mixers. The manual for the KitchenAid 600 6-Quart Blender states that no more than 14 cups of all-purpose flour should be used at a time, which is about 3 kilograms (or 6.6 pounds) of bread dough. (For whole wheat flour, which makes a stiffer, harder-to-mix dough, that amount drops to 8 cups, or about 2 pounds.) Any more than that and the KitchenAid will have to strain and struggle, and the dough will likely work its way out of the bowl . In comparison, the Ankarsrum and its roomy bowl can easily handle up to 4.5 kilograms (nearly 10 pounds) of dough made from about 21 cups of flour (of any kind, whole grain or otherwise). I have mixed this amount with the Ankarsrum on numerous occasions and had no problems.

You can also run the Ankarsrum at much higher speeds than most blenders can muster. Bread recipes typically call for mixing batters at medium speed, which is equivalent to speed 6 on a Kitchen Aid. However, the KitchenAid manual strongly recommends only kneading bread doughs on speed 2 to avoid “high potential for stand mixer failure.” (This recommendation is something that many people, myself included, either fail to notice or ignore at their peril.) The Ankarsrum now runs at medium speed or higher with ease, even when loaded with 10 pounds of dough.

The Ankarsrum is noticeably quieter than other mixers. While it can hardly be described as quiet, it makes a lot less noise compared to my KitchenAid, even when loaded with batter and mixing at relatively high speeds.

Finally, Ankarsrums have a reputation for durability and reliability. I’ve heard from numerous users who have been using the same machine for 20 years or more that it holds up over time.

What is Swedish for learning curve?

All in all, when I first got my Ank I wasn’t entirely convinced. It took me a while to figure out how to use it properly because it was so different from the planetary mixers I was used to. The rotating stainless steel bowl was easy to understand: as it rotates, it forces the dough between the attachment and its inner surfaces to mix its ingredients together and develop gluten.

Then there’s the long metal arm that holds the attachments in place. Or, as it were, in place: it actually swings freely back and forth from the rim of the bowl to its center to accommodate varying amounts of batter as they pass over and around the attachments. (A knob at the end of the arm allows you to limit how close the arm can get to the rim of the bowl, which is useful for adjusting how much force the attachment is applying to the dough and to prevent the dough from curling up works out of the bowl.) So far so good.

But the batter mixing attachments that come with the Ank won’t feel familiar if you’re used to a planetary mixer. There is a club-shaped plastic reel and an S-shaped aluminum hook. The ribbed roller rotates and crushes the dough against the sides of the bowl, forming it into a spinning doughnut. The hook, on the other hand, works by snapping the dough around its serpentine length, causing it to twist and pull around, much like toffee in a toffee machine. Both the hook and roller work in tandem with a spatula-like “dough knife” designed to keep the dough from sticking to the edge of the bowl.

The Ankarsrum manual is mostly silent on the merits of one fortification over the other (to be honest the manual is pretty much useless in every way) so I had to ask other Ank users I knew for advice. Answers varied, but the most common refrain was either that the catch is best for high liquid content doughs (i.e. those containing a lot of water compared to flour) or – paradoxically – for very stiff doughs such as those with a lot of whole wheat or extreme low-moisture breads like bagels. But other users reported that they exclusively used one attachment or the other and had no problem mixing any type of dough with whatever it was.

After a few months of using the Ank I find myself reaching for the dough hook above the roller as it just seems to work well no matter what type of dough I throw on it, wet or firm, whole wheat or white flour. Maybe I tend to do that because it’s a lot more obvious that something is happening when I see it working. The roller is much gentler, or at least appears to be, while the hook is obviously wrestling with the dough. (One baker who said he preferred the roller to the hook also mentioned that he kneaded his dough for a relatively long time, reinforcing the idea that this is actually the gentler option.)

Tips and Tricks

  • Unlike other mixers where the attachments themselves move at high speed, since in this case only the dough is moving, you can reach in and put your dough in while the machine is running. This can be useful when things need a little nudge now and then to get moving, or to keep the dough from riding up the hook. Likewise, you can also move the dough knife and attachment arm away from the sides of the bowl for occasional fingering of the dough while the machine is running. (It’s still a very powerful machine, so I’d always advise caution.)

  • The manual recommends combining dry ingredients in the bowl first, then adding liquids, for the most efficient mixing. Adding liquids (or softened butter when making fortified breads like brioche) to an already-mixed batter is challenging, but that’s true of most stand mixers. I’ve found it helpful to stop the machine completely and poke holes in the dough to maximize surface area, adding the liquids little by little to keep the dough from sloshing around in the bowl.

  • I’m more of a hands-on baker, standing over the machine until it’s done its job (hence my preference for the dough hook over the roller), but you might want to consider the advice I was given by another Ankarsrum pro: Just set the built-in timer, go away and let it work. When you return, the dough is likely fully developed.

More than a one trick pony

For an active bread maker like myself, the Ankarsrum’s power and capacity would be worth its relatively steep sticker price ($700, or about $200 more than a high-end KitchenAid stand mixer), even if it’s only useful for mixing bread dough would. Luckily, thanks to the included second bowl and attachment set, it can also handle any other tasks you might need a stand mixer for. Unlike the stainless steel bowl, the clear plastic whipping bowl is stationary while its wire loop paddles and whisk attachments rotate around the bowl like any other mixer.

While I’ve baked far more bread in my Ank than anything else, I’ve tested each of its other functions at least a few times. I’ve found it to work just as well as my old KitchenAid for tasks like whipping cream, beating egg whites, whipping butter and sugar, or mixing batters and batters for cakes and cookies. One thing to note: you can use the stainless bowl and roller combo for whipping butter and sugar and mixing things like cookie dough, especially if you’re making large batches. I learned this from one of the many videos related to Ankarsrum that you can find on YouTube, something I would highly recommend to any new user.

You can also buy a wide range of accessories for your Ankarsrum, so you can use it, for example, to grind meat, roll or extrude pasta or grind flour. There’s even a blender attachment.

So who should buy an Ankarsrum?

The main reason for upgrading from a planetary mixer to an ankarsrum is if like me you need the extra capacity and performance that an ank offers. I have no doubt that even when compared to the next best stand mixer, an Ankarsrum is a superior bread mixer and it’s no slouch when it comes to all the other functions you might need it for. I also think it would be a great – albeit expensive – first mixer for a serious baker just starting to outfit their kitchen. It could very well be the only blender you’ll ever need to own, especially given its reputation for reliability.

Originally appeared on Epicurious

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Why you should put gluten-free and vegan-friendly banana flour on your plate



When India battled the deadly second wave of Covid-19 last year, it sparked a quiet revolution in the southern Indian state of Karnataka. The focus was on a rather unusual ingredient: banana flour.

From cooking demonstrations and competitions to videos, workshops, webinars and countless WhatsApp messages, social media has been flooded with posts made with banana flour.

Creativity and curiosity in the game

It all started when Nayana Anand, 42, a farmer from Athikatte village in Tumkur district, posted a series of dishes she had been making with bananas for a whole week on a WhatsApp group called ATV (Anytime Vegetable): “That was it at a time when Covid had forced people to consume what they had,” Anand tells The National.

The administrator of the group happened to be Shree Padre, the editor of Adike Patrike Farm Magazine and someone who had already worked on a campaign to popularize banana flour aka Bakahu (short for balekai hudi or raw banana powder in Kannada) to do research on value-added products.

“Banana farmers have faced a sharp drop in prices due to lack of demand and have been forced to discard large parts of their produce,” Padre told The National. “Anand did such a great job using bananas from her farm creatively [that] I told her about a lady named Jayambika from Kerala who had become an entrepreneur by pulverizing raw bananas. This piqued her curiosity and she insisted that I help her learn the process.”

The flour with the shell works well for savory dishes like rotis and dosas, while the flour without the shell works well for sweets like halvah and burfi

Vasundhara Hedge, farmer

Padre put Anand in touch with Jissy George, a subject matter specialist at Krishi Vigyan Kendra, a knowledge network that is part of India’s National Agricultural Research System. George guided Anand through the process of making flour from raw banana. After successfully experimenting with it, Anand returned to Padre, who in turn posted the method of making Bakahu on his Facebook page.

“This post went viral immediately. I was inundated with messages and images of farmers and housewives making the flour and experimenting with dishes as diverse as rotis, dosas, idlis, puris and even gulab jamun,” says Padre. The culinary brainwave of using locally sourced banana flour even garnered acclaim from India’s Prime Minister Narendra Modi, who mentioned it in his Mann Ki Baat program last July.

Padre says that while the concept of banana flour is not new (it has been used as baby food in Kerala and as a fasting food in Maharashtra), its use in home cooking as part of a daily diet has tremendous potential.

Make your own banana flour

Farmer Vasundhara Hedge produces and sells about 30 kilograms of banana flour per week.  Photo: Vasundhara hedge

The process of making flour from raw bananas is fairly simple and involves slicing raw or green bananas with or without the skin. The sliced ​​banana is soaked in water mixed with rice starch and rock salt before being dried in the sun for between three and five days, after which it can be powdered and stored.

banana flour [can] regulate your appetite, prevent overeating and promote the absorption of nutrients

Luke Coutinho, holistic lifestyle coach

“We use about three glasses of buttermilk for 10 liters of water instead of rice starch,” says Vasundhara Hedge, 40, a Sirsi farmer who sold about 200 kilograms of flour in a month. Producing around 30kg each week, Hedge supplies supermarkets and retailers across Karnataka. “The flour with the shell works well for savory dishes like rotis and dosas, while the flour without the shell works well for sweets like halvah and burfi,” explains Hedge.

Crucially, banana flour can be made from any and every type of fruit (although ready-made options are available in the UAE at the Hayawiia health store). You don’t have to be a farmer or have fancy equipment.

A nutrient rich option

Banana flour is a highly nutritious food that is increasingly being viewed as the perfect gluten-free alternative to wheat and other refined flours. It is a grain-free source of complex carbohydrates and is also suitable for vegans.

Efforts must be made to maintain a standard in terms of preparation, quality, hygiene, packaging and branding

Uma Subbaraya, Director, National Research Center for Bananas

“Green banana flour is loaded with resistant starch. Therefore, fluctuations or increases in blood sugar levels are prevented. It regulates your appetite, prevents overeating and also promotes the absorption of nutrients,” explains Luke Coutinho, a holistic lifestyle coach – integrative and lifestyle medicine from Mumbai. He says consumption is recommended during pregnancy and post-pregnancy, during weaning, and for lifestyle conditions such as diabetes, obesity and high blood pressure.

Banana flour is also extremely effective for gut health. “Resistant starch is an excellent prebiotic and promotes gut microbial health. Banana flour is rich in minerals and can be a healthier alternative to traditional grains like maida and wheat,” says Dr. Raghu KC, food expert and nutritionist from Bengaluru.

In addition, it is a product that reduces post-harvest losses and effectively prevents distress sales.

go bananas

The future of banana flour does indeed look promising. “The best is yet to come as this is a product that combines nutritional value and palatability,” predicts Dr. V. Venkatasubramanian, director of the ICAR-Agricultural Technology Application Research Institute in Bengaluru, which plans to launch an awareness campaign in the coming months.

“Banana flour is in demand not only in the domestic but also in the international market,” adds Uma Subbaraya, director of the National Research Center for Bananas in Tamil Nadu. “But for this to be a successful commercial endeavor, research and effort must be directed toward maintaining a standard of preparation, quality, sanitation, packaging and branding. That takes the product to the next level.”

Updated January 22, 2022 11:19 am

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The Best Fashion Instagrams of the Week: Rihanna, Kendall Jenner, Michelle Pfeiffer, and More



First, let’s welcome the return of the Big Big Boot. Rihanna was spotted out in New York City earlier this week in an otherwise relaxed look save for her statement knee-length off-white boots. The resulting look was ren-faire-real-meets-downtown-cool-girl. Kendall Jenner also loves extreme boots. The model hit the runway last week in a tiny bikini and a pair of chunky, hairy boots from Miu Miu’s Fall 2021 collection. Needless to say, these are some big shoes – or boots – to fill.

Over in Europe the men’s shows are in full swing. The late Virgil Abloh’s last collection for Louis Vuitton had a star-studded guest list, including Naomi Campbell, Venus Williams and J Balvin. Tyler the Creator stood out among the contestants by donning a trapper hat, shiny cardigan and bomber jacket — an adorable image captured by writer Olivia Singer. Speaking of the singer, she went to the Kim Jones Dior show and was photographed typing on a makeshift desk — two mattresses — while wearing a large bathrobe. What journalists do for fashion!

Also in Europe was Beepy Bella designer Isabella Lalonde, who took the continent by storm with her friend Lirika Matoshi. The two were adorable twins in brightly colored pleated tartan tennis skirts and oversized furry hats.

After all, Michelle Pfeiffer was someone who stayed indoors. The actor smoldered in a mirror selfie while sporting oversized Michael Kors sunglasses. “Sunny CA in my @michaelkors sunglasses. Actually… I’m definitely in my closet 😂🕶”.

Here’s more of the best fashion Instagrams of the week.

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