This Instant Pot Chorizo Pasta came about
- Chopped tomatoes or passata
- My vegetable stock paste concentrate
This Instant Pot Chorizo Pasta is quite “saucy” so you could add extra pasta and water without increasing the rest of the ingredients if you would like it less saucy. Just remember if you have, for example, 300 g of pasta to use double that in water, so 600 ml of water.
The carrot still had lots of bite which I loved. If you want it softer, cut it smaller.
Thermomix users could of course chop the onion, garlic and carrots for 5 seconds on speed 5 to make their life easier.
You may have noticed I love all things chorizo (and paprika), I just love the taste.
Other recipes with chorizo that you may love:
- If you haven’t tried it yet, this Instant Pot Giant Cous Cous with Seafood recipe uses chorizo too and is so good!
- This Instant Pot Chicken and Chorizo Stew is delicious and those readers who have tried it have loved it!
Have you joined my Pressure Cooking group on Facebook for daily inspiration?
Instant Pot Chorizo Pasta
- Instant Pot
- 1 tbsp extra virgin olive oil
- 1 onion chopped
- 3 garlic cloves chopped
- 2 medium carrots cut lengthways twice and then sliced
- 100 g chorizo cut lengthways twice and then sliced (replace with 1 tsp or 2 of paprika if you want to keep it vegetarian)
- 500 g carton passata
- Fish sauce about half a teaspoon
- 1 courgette sliced
- 400 g water
- 1 tbsp vegetable stock paste
- Black pepper freshly ground
- 200 g tagliatelle
- A swirl of double cream once plated
- Grated cheese I used mature cheddar, Parmesan would be great too
- Add oil to the inner pot. Press Sauté and set to Less*. Sauté the onion, garlic, carrot for about 5-7 minutes (you can chop and add as you go). Stir regularly. Add the chorizo and stir to release the juices and coat the vegetables in the juices (a couple of minutes). Add the passata and fish sauce. Stir well. Add the courgette, water, stock paste, a few twists of the black pepper mill. Then stir in the tagliatelle, make sure you do stir it and it’s evenly distributed, then press the tagliatelle down into the liquid.
- Make sure the sealing ring is on properly by pressing it down with your fingers as you follow the circumference several times. Lock the lid in, steam release handle pointing to Sealing.
- Press the Manual/Pressure Cook button and use the – and + to programme 1 minute. Wait 4 minutes once the cooking time has finished then do a quick pressure release. I set an alarm on my phone and leave Keep Warm on, in between one and the other chances are I won’t forget my pasta needs taking out or it’ll overcook.
- Once all steam has released and the float valve has popped down, open the lid and give the pasta a good stir. If the pasta is not quite cooked, let it sit as it will keep cooking in the residual heat but mine was perfect after a good stir
- Optional: Serve with a swirl of double cream and grated cheese