Need a quick weeknight dinner? This is the answer. You can throw everything into the instant pot without having to do much prep at all. This makes enough to feed my family and still have some leftovers for the next day. The addition of the beans help with the amount of protein and fibre in this dish. If you don't need gluten free pasta feel free to swap it out. Top with vegan or dairy cheese - whichever suits you.
1 Tbsp. Olive oil
1/4 Onion, diced
1 cup. Zucchini, grated (frozen is fine).
1/2. Red pepper, diced
3/4 cup Frozen corn
3 cloves. Garlic, diced
1/2-1 cup Veggie ground round (gluten free if needed)
2 Tbsp. Nutritional yeast
2 tsp. Cumin
2 tsp Chilli powder
1 tsp Oregano
1 tsp Smoked paprika
1 can Tomato sauce
1 can Kidney beans (no salt added if possible)
5 cups Vegetable broth
16oz Gluten Free Macaroni pasta
Top with cheese of your choice.
1. Choose sauté on your instant pot. Add olive oil and sauté onion, zucchini, corn, red pepper and garlic for about 3 minutes.
2. Add in ground round, nutritional yeast and spices.
3. Add in broth, tomato sauce, beans and pasta.
4. Turn off sauté mode, put on lid (be sure to close vent) and cook on low pressure for 4 minutes. When finished do quick release (watch out for the steam). Open lid, stir and serve topped with cheese of your choice.
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Jill Wallace, RD, CH
Mom, Registered Dietitian and Chartered Herbalist writing about nutrition. Have a topic you want to read about? I would love to hear your idea. Email firstname.lastname@example.org