Eggplant Chicken Instant Pot Pasta

20170925_eggplant pasta

This is a one pot meal.  The Instant Pot is great for making spaghetti and sauce meals so why not add fresh vegetables?  Here’s my experiment.

Ingredients

  • 1 lb ground chicken or turkey
  • 1/2 onion chopped
  • 2 cups chopped and peeled eggplant
  • 1 cup chopped zuccinni
  • 1/4 chopped red or green pepper (or both)
  • 1 square of frozen chopped spinach (that’s about a cup frozen or cooked)
  • 1 cup chicken broth
  • Italian Seasoning to taste (I put about 1 tbsp)
  • 1 tsp chopped garlic
  • 1/2 can of diced tomatoes (400 mg/14 oz)
  • 1 tbsp tomato paste
  • 1 cup spaghetti sauce
  • 1 cup pasta
  • 1 bay leaf
  • parmesean, salt, pepper to taste

Instructions

Cook the ground turkey in oil on sauté (about 10 minutes).  Push the ground meat aside, add a little more oil or liquid if necessary to deglaze the pot, saute the garlic for a minute then add the chopped vegetables and sauté for 3 or 4 minutes just to soften.  Add the spices, liquids and pasta.  Cook manual on high for 8 minutes.  NPR for 4 minutes.

Note:  This is all approximate because it really is to taste – adjust the liquids if you want soupier or drier; also the time should be adjusted depending on the type of pasta and how soft you want it.  Basic thing is 2 cups liquid to 1 cup pasta, in general it’s 8 minutes manual to cook.  I put longer because I was using macaroni and I need to make it on the soft side so when I did 10 minutes it was very soft – 8 is better.

 

 

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