Got 30 minutes? Make this creamy Makhani Pasta inspired by Indian flavors in your Instant Pot!
Whole wheat pasta tossed in a spiced creamy Indian sauce and all comes together in 30 minutes.It is also vegan!
Ever since I started making pasta in my Instant Pot, I haven’t made it any other way.And why would I? Pasta in IP is like the easiest thing ever!
It’s quick, easy and the best part, it all gets done in one-pot.You guys love all the Instant Pot pasta recipes that I share and so I am not going to stop anytime soon.
My new Instant pot pasta recipe is inspired from Indian flavors.When I first started eating pasta back in India, my house help would cook macaroni with Indian flavors and I would love it.He would add the onion, tomato and some spices and it really tasted great.
Ingredients1.5 tablespoons oil 22 ml, I used avocado oil
3-4 large garlic cloves finely chopped
1 inch ginger finely chopped
1/2 jalapeño seeded and chopped or use 1 green chili
1 medium yellow onion chopped
1 cup water 8 oz/240 ml
8 oz whole wheat penne pasta
14.5 oz can diced tomatoes
1 tablespoon tomato paste
1/4 teaspoon cardamom powder + more to sprinkle later
1/4 teaspoon garam masala + more to sprinkle later
1/4 teaspoon red chili powder or to taste
1/2 teaspoon kashmiri red chili powder for color
1/2 teaspoon salt or to taste
1/2 teaspoon sugar
1 cup coconut milk I used Chaokoh brand
1.5 teaspoon kasuri methi crushed, dried fenugreek leaves
1 tablespoons chopped cilantro + more to garnish
Method
* Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped garlic, ginger, jalapeño and onion.
* Saute for 2 to 3 minutes until onions are soft. Then add the water and de-glaze the pot. Make sure there's no brown bits stuck at the bottom.
* Followed by the pasta, can of diced tomatoes, tomato paste, cardamom powder, garam masala, red chili powder, kashmiri red chili powder and salt. Do not stir.
* You may spread the tomatoes over the pasta a bit using a spatula.
* Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 6 minutes. Let the pressure release naturally for 5 minutes and then quick release the pressure.
* Open the lid, stir everything and press the saute button.
* Add the sugar, coconut milk, kasuri methi and let the pasta simmer for 2 minutes.
* Add in chopped cilantro and sprinkle cardamom powder and garam masala on top before serving.
* Enjoy Makhani Pasta warm.