Instant Pot Feta Pasta

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 Package cherry tomatoes

½ cup extra virgin olive oil

¼ teaspoon salt

¼ teaspoon ground black pepper

8-ounce (225g) block feta cheese

½ teaspoon chili flakes

½ pound dried pasta of choice

2 cups water

3 cloves garlic (minced)

1 teaspoon maple syrup

¼ cup basil (packed, chopped, plus more for serving)

Directions

I used less olive oil (just 2 tablespoons), more pasta a total of 12oz (340g), and added 3 cups of water (in total) to submerge the pasta so it cooks evenly.

The ingredients were added by this order: olive oil, a single layer of cherry tomatoes, pasta, water, seasonings (sugar, salt, pepper, chili flakes, garlic – you can also add oregano), the remaining cherry tomatoes, and feta.

I pressure cooked for 4 minutes (with quick release) which was enough to cook the pasta, the cherry tomatoes burst, and the feta was soft and creamy.

After the lid was removed, if you feel that there is too much liquid you can discard a little and then mix everything until the sauce is creamy.

mix in baby spinach leaves at the end

Nutrition

• Calories: 548 kcal
• Total Fat: 31 g
• Saturated Fat: 11 g
• Cholesterol: 50 mg
• Sodium: 799 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 17 g