Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 4 people

Nutritional Value: kcal: 220, Fat: 12 g, Fiber: 4 g, Protein: 16 g

The combination of steamed vegetables and pasta makes this recipe a hit. Not

only has it a great taste, but it’s also packed with essential nutrients.


4 large carrots, peeled & cut into ¼” thick slices

1 large crown broccoli, cut into 1” florets

4 cups vegetable broth, low sodium

1 large red bell pepper, nicely cut into 1” strips

2 tablespoons extra virgin olive oil

1 pound penne pasta

¼ cup Parmesan cheese, shredded

1 tablespoon fresh parsley, chopped

Freshly ground black pepper to taste


1. Pour one cup of water into your instant pot. Next, in a steamer basket;

combine broccoli with carrots, and bell pepper; place it in the Instant pot.

2. Cover & secure the lid to its place. Cook at low pressure for a minute, on

steam setting then perform a quick release feature to get rid of the pressure.

3. Carefully remove the lid & using heatproof oven mitts, lift the steamer

basket from the pot. Once done; lift the inner pot out as well. Pour the water

out & return the inner pot to its place.

4. For Pasta: Add pasta & broth to the Instant pot. Cover & secure the lid to

its place. Pressure cook for 5 minutes, on manual setting. Wait for 5 minutes

and let the pressure to release naturally then perform a quick release feature

to get rid of the leftover pressure. Carefully remove the lid.

5. To Serve: Add the steamed vegetables with Parmesan cheese, olive oil,

black pepper, and parsley to the pot. Stir the ingredients gently until the pasta

and vegetables are completely combined & nicely coated.

6. Spoon the pasta into individual serving bowls; serve hot & enjoy.

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