Instant Pot Sausage Pasta

• servings: 5 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 tablespoons olive oil

4 cloves garlic (minced)

1 onion

1 tablespoon dried herbs ((I used Italian herb seasoning))

2 bay leaves

3 carrots (minced or grated)

7 ounces Chorizo sausages (casing removed, lightly broken up)

2 cups tomato puree

4 cups chicken stock (or vegetable broth/stock)

1 pound Fusilli pasta ((or 490 grams ) see notes on pasta cook times)

Directions

Turn on the Instant Pot to ‘Saute’ mode and add the olive oil. Wait for a minute until the olive oil heats up.

Add the onions. Sauté for a couple of minutes, until the onions turn translucent. Then add the garlic and sauté for a minute more.

Add the grated or minced carrots and sauté for a couple of minutes more. Then add the Chorizo sausage, and continue to sauté for a minute, stirring regularly.

Add the dried herbs and the bay leaves, followed by the tomato puree. Mix together.

Add the stock and stir everything, until well combined.

Add the pasta and mix well, untill the pasta is submerged under the liquid. If the pasta stays above the liquid, it might not cook well.

Close the lip of the IP and turn the vent to 'Sealing' position. Pressure Cook for 6 minutes on 'High' setting. After 6 minutes, the IP will beep. Perform a quick release of pressure and open the lid. The pasta is done, just mix together all the ingredients well before serving.

Serve the pasta topped with cheese of your choice and sprinkling of parsley. I used a mixture of Cheddar and Mozarella cheese.