Instant Pot Asparagus and Pasta – Gluten Free

Instant Pot Asparagus and Pasta is a dish I remember my maternal Grandmother making on the stove.  This easy pressure cooker version uses gluten free pasta.  Grandma made this dish with lots of pepper!

 

I have toned down the pepper a bit so that people can season their individual servings to their liking.

This gluten free pressure cooker meal will serve about 10 people.  You can add more liquid to any leftovers as the pasta will continue to soak it up as it sits.  I just add water the next day but you could probably also add any broth you have on hand.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to making Asparagus with Pasta was to cut up one bunch of asparagus into pieces about 1″ long.  A bunch of asparagus is probably between 3/4 to 1 pound.

Then I put some olive oil into the Instant Pot and turned it to the Saute Less function for 5 minutes.  I dumped in the cut up asparagus.

While the asparagus was in on Saute Less, I cut up 6 medium sized potatoes into cubes.

Once Saute Less turned off on the Instant Pot I removed the asparagus and put it aside to add later.

I poured the juice from a can of peas into the Pot and used it to deglaze, scraping any stuck on bits from the bottom.

Deglazing is a very important step in order to avoid the Burn message later when the Instant Pot is coming to pressure.

Next I added in 4 cups of water and some salt and pepper.

Then I dumped in the potatoes that I had cut into cubes.

I added in 5 more cups of water.

Then I broke bunches of the spaghetti noodles in half and laid them in a criss cross pattern over top of the potatoes.  I did not stir but gently pushed the noodles into the liquid.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 5 minutes before turning the steam release handle to the venting position.

After removing the lid I stirred in the peas and the asparagus that I had set aside earlier.  I set the Pot to the Sauté Less function again for 3 minutes to heat the vegetables.

Each serving of Instant Pot Asparagus and Pasta can now be made as “peppery hot” as you like.  This is a quick and easy pressure cooker recipe that is a great way to add asparagus to your diet.

Every mouthful of Asparagus and Pasta brings back fond memories of my Grandmother!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Instant Pot Asparagus and Pasta is an easy gluten free pressure cooker dinner recipe. This Instant Pot spaghetti dish is loaded with chopped asparagus, potatoes and peas.

More Instant Pot Pasta Recipes for You to Enjoy…

Yield: 10

Instant Pot Asparagus and Pasta - Gluten Free

Instant Pot Asparagus and Pasta is a dish I remember my maternal Grandmother making on the stove.  This easy pressure cooker version uses gluten free pasta.  Grandma made this dish with lots of pepper!

Instant Pot Asparagus and Pasta is a dish I remember my maternal Grandmother making on the stove.  This easy pressure cooker version uses gluten free pasta.  Grandma made this dish with lots of pepper!

Prep Time 12 minutes
Cook Time 38 minutes
Total Time 50 minutes

Ingredients

  • 1 lb asparagus (1 bunch)
  • 2 tbsp olive oil
  • 14 oz can of peas
  • 6 medium potatoes cut into cubes
  • 9 cups water
  • 1 tsp pepper
  • 1 tsp salt
  • 340 g Catelli Gluten Free Spaghetti

Instructions

  1. Cut asparagus into about 1" pieces
  2. Add the olive oil to the Instant Pot and turn it to Saute Less for 5 minutes.
  3. Add the asparagus to the Pot.
  4. While the asparagus cooks cut the potatoes into cubes.
  5. When the Pot turns off remove the asparagus and set aside until later.
  6. Open the can of peas and drain the liquid into the Pot and use it to deglaze the Pot. This means scraping any bits from the bottom to avoid the Burn message later when the Pot is coming to pressure. Set the peas aside for later.
  7. Pour about half of the water and the salt and pepper into the Pot.
  8. Add the potatoes to the Pot.
  9. Pour in the remaining water.
  10. Break the spaghetti noodles in half and lay them in a criss cross patter over top of the potatoes. Do not stir but gently push the spaghetti into the liquid.
  11. Place the lid on the Instant Pot, tun the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.
  12. Once the Instant Pot is done cooking, allow it to do a Natural Release for 5 minutes before turning the steam release handle to the venting position.
  13. Remove the lid and stir the contents.
  14. Stir in the peas and asparagus that you had set aside earlier.
  15. Turn the Pot to Saute Less for 3 minutes to heat the vegetables.
  16. Serve and season with salt and pepper to taste.
  17. Enjoy!

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

*When reheating any leftovers add more liquid because pasta will absorb any remaining liquid. I add a broth or just water and then more pepper.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 207Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 259mgCarbohydrates: 40gFiber: 7gSugar: 4gProtein: 7g

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