INSTANT POT, PASTA BAKE, VEGAN ONE POT MEAL | The Happy Whisk

INSTANT POT, PASTA BAKE, VEGAN ONE POT MEAL | The Happy Whisk

I tried to make soup in my Instant Pot but instead my experiment turned into a pasta bake for one, which I enjoyed for breakfast. Ingredients, method and settings are listed below. Thanks for watching and boogie boogie.

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► Pasta Bake Ingredients:
400ml chopped tomatoes (mine were from a tin)
200ml water
20g dried onions
100g previously cooked and frozen garbanzo beans
Dried organic oregano to taste
Dried organic thyme to taste

► Instant Pot Time & Settings:
Lid in pressure cook mode
16 minutes on steam (no steamer basket needed)
Once done, I let set for 5 minutes before releasing pressure

► Conclusion:
This was a perfect breakfast for me or a quick lunch. I’ll go back again to play with pasta to water ratio and probably even try adding fresh garden tomatoes, instead of shelf-stable tomatoes. What I loved the most was how the garbanzo/chickpeas somewhat melted into the pasta bake, sort of making it all one. For me, this is the fun of cooking, just to get in there and see what works and what doesn’t. Thanks for watching and boogie boogie!

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