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    Home » Instant Pot

    Instant Pot Chorizo Pasta

    9 · Jul 10, 2019 · 4 Comments

    Jump to Recipe Print Recipe

    This Instant Pot Chorizo Pasta came about thanks to some of my favourite cupboard and fridge staples:

    Delicious Instant Pot Chorizo Pasta in the stainless steel inner pot. Lovely tagliatelle. Shown on a wooden table
    • Pasta
    • Chorizo
    • Carrots
    • Onions
    • Garlic
    • 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

    Ingredients

    • 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 teaspoon or 2 of paprika if you want to keep it vegetarian)
    • 500 g carton passata
    • About half a teaspoon of fish sauce
    • 1 courgette sliced
    • 400 g water
    • 1 tbsp vegetable stock paste
    • Black pepper freshly ground
    • 200 g tagliatelle (dry, not fresh)

    To serve

    A swirl of double cream once plated

    Grated cheese I used mature cheddar, Parmesan would be great too

    Instructions

    1.

    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.

    2.

    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.

    3.

    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.

    4.

    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

    5.

    Optional: Serve with a swirl of double cream and grated cheese



    Instant Pot Chorizo Pasta by Feisty Tapas - inside the inner pot

    Instant Pot Chorizo Pasta

    A delicious and super easy dish you can make midweek
    Print Recipe Pin Recipe Save Recipe Recipe Saved!
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    Course Main Course
    Cuisine Spanish
    Servings 4 people

    Equipment

    • Instant Pot

    Ingredients
      

    • 1 tablespoon 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 teaspoon 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 tablespoon vegetable stock paste
    • Black pepper freshly ground
    • 200 g tagliatelle dried (not fresh)

    To serve

    • A swirl of double cream once plated
    • Grated cheese I used mature cheddar, Parmesan would be great too

    Instructions
     

    • 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

    Notes

     
    Find my Vegetable Stock Paste recipe here.
    * How to set your Instant Pot to Sauté Less: Press the Sauté button immediately followed by the Adjust button to adjust to Less (or if you have v3 of the DUO, press Sauté a few times until it's set to Less).
     
    *Terminology
     
    Quick release (also called quick pressure release or QPR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
     
    Natural release (also called natural pressure release or NPR) means letting the float valve pop back down of its own accord so, basically, you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid. 
     
    Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example, this recipe has a 4 minute QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting. 
     
    Keyword Instant Pot, Pasta
    Tried this recipe?Mention @feistytapas or tag #feistytapas!
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    9

    More All of the Feisty Tapas Instant Pot recipes in one place

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    • Turkey Crown Stock in the Pressure Cooker
    • How To Quickly Soak Dried Fruit in the Pressure Cooker
    • Pressure Cooker Mushroom Bulgur Wheat

    Reader Interactions

    Comments

    1. Melissa Richards says

      January 31, 2020 at 6:38 am

      Hi. Is the pasta fresh or dried please?

      Reply
      • Maria says

        January 31, 2020 at 8:49 am

        Hi Melissa, always pressure cook with dried pasta. The reason is that fresh pasta cooks very quickly and would overcook but also fresh pasta tends to be dusted with flour and would make a mess when doing a quick release. Hope that helps, Maria

        Reply
    2. Melissa Richards says

      January 31, 2020 at 10:58 am

      Thanks so much. I am very much a newbie but love your recipes

      Reply
    3. Melissa Richards says

      February 05, 2020 at 6:47 am

      Hi. Can I check that the cook time is only 1 minute.

      Reply

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