Description
Pasta in a sour cream and cheese sauce with vegetables and a panko bread crumb topping.
Ingredients
Scale
- 2 1/2 cups water
- 2 1/2 tsp Better than Bouillon Chicken Base
- 8 ounces wagon wheel pasta (or macaroni)
- 1 (12 oz) package frozen vegetables (I used broccoli, carrots and cauliflower)
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar
- Kosher salt and pepper
- 1/4 cup panko bread crumbs
- Cooking spray
Instructions
- Pour water and Better than Bouillon into Instant Pot. Dump in the pasta.
- Place a tall trivet into the pot. Place an oven safe pan on top of the trivet pour the vegetables into the pan.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting and remove the lid. Move the vegetable pan and trivet out of the pot.
- Stir sour cream and cheese into the pasta until cheese melts. Add in the vegetables. Add salt and pepper to taste (I added a quarter teaspoon of each).
- Sprinkle the panko on top and spray with non stick cooking spray. Use an air fryer lid to crisp up the top. Air fry for 400 degrees for 5 minutes.
- Serve and enjoy!
Notes
I used my Duo Crisp 6 quart Instant Pot*. I like this Instant Pot when I want to crisp up the top of what I am cooking. If you don’t have an air fryer lid you can do the last crisping step under your oven’s broiler. You can transfer the mixture into a baking dish or you can just pop your stainless steel instant pot liner into the oven.
- Category: Pasta
- Method: Instant Pot