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
1 servings
4 servings
- Amount per serving
- Calories94
- % Daily Value *
- Total Fat 13g17%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 59mg3%
- Total Carbohydrate 53g20%
- Dietary Fiber 6g22%
- Total Sugars 9g
- Protein 11g
- Potassium 137mg3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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!