Instant Pot Bean & Tomato Pasta

Pasta shells with cannellini beans and spinach in a garlicky tomato sauce.

TIME BREAKDOWN
Prep: 10 min
Cook: 25 min
Total: 35 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, crushed
  • 2 tbsp tomato purée
  • 1 tsp dried mixed herbs
  • 400ml hot vegetable stock (1 stock cube)
  • 300g pasta shells
  • 400g tin cannellini or haricot beans, drained and rinsed
  • 400g tin chopped tomatoes
  • 100g baby spinach
  • Salt and black pepper to taste

Method

  1. Select Sauté and heat the oil. Cook the onion for 4 minutes. Add the garlic, tomato purée and mixed herbs and cook for 1 minute.

  2. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the pasta and beans and push them under the liquid.

  3. Pour the tinned tomatoes over the top and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 4 minutes.

  4. When the time is up, carefully turn the valve to Venting for a quick release.

  5. Stir well, then select Sauté, add the spinach and stir for 2 minutes until wilted. Season to taste and serve.