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–+ servings
Photo of the pressure cooked chorizo tagliatelle pasta seen still inside the Instant Pot's stainless steel inner pot

Instant Pot Chorizo Pasta

Maria Bravo
A delicious and super easy dish you can make midweek
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Course Main Course
Cuisine Spanish
Servings 4 people

Equipment

  • 1 Pressure Cooker it can be a stove-top or an electric one like an Instant Pot or Ninja Foodi

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 onion chopped
  • 3 cloves garlic 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 passata
  • ½ teaspoon fish sauce
  • 1 courgette sliced
  • 400 ml water
  • 1 tablespoon vegetable stock paste
  • Black pepper freshly ground, to taste
  • 200 g tagliatelle dried (not fresh)

To serve (totally optional)

  • 1 swirl double cream once plated or soft cheese (e.g. Philadelphia cream cheese)
  • Grated cheese I used mature cheddar, Parmesan would be great too

Instructions
 

  • Sauté the oil with the onion, garlic, carrot for about 5-7 minutes (you can chop and add as you go). Stir regularly.
    1 tablespoon extra virgin olive oil, 1 onion, 3 cloves garlic, 2 medium carrots
  • Add the chorizo and stir to release the juices and coat the vegetables in the juices (a couple of minutes).
    100 g chorizo
  • 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.
    500 g passata, ½ teaspoon fish sauce, 1 courgette, 400 ml water, 1 tablespoon vegetable stock paste, Black pepper, 200 g tagliatelle
  • 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 sealed.
  • Pressure cook on high pressure for 1 minute. Wait 4 minutes once the pressure 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
    1 swirl double cream once plated, 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 chorizo, Instant Pot, Pasta, pressure cooked pasta, pressure cooker lunch
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