Cheesy Thin Spaghetti Noodles In Instant Pot
Creamy & delicious thin spaghetti noodles in cheesy white pasta sauce prepared in the instant pot! Super easy to make, kid friendly and no meat vegetarian pasta dish for a quick side dish or main as you like for your dinner, lunch or brunch!
Servings: 8
Calories: 412kcal
Ingredients
- 1 lbs barilla thin spaghetti noodles (not angel hair pasta)
- 2 tablespoons garlic minced
- salt as needed
- 2 teaspoons onion powder
- 2 tablespoons olive oil
- 1 cup frozen peas
- 6 cup water
- 2 cups shredded cheese ( I use cheddar or Mexican blend)
- ½ cup heavy cream
Instructions
- Add the thin spaghetti noodles to the instant pot and gently break the noodles so it will fit in the pot easily.
- Add the salt, onion powder and garlic to the noodles.
- Pour the water over the noodles and also add the olive, gently mix with a spoon.
- Add the frozen peas on top of the noodles.
- Close the instant pot with lid in sealing position and cook in high pressure for 2 minutes (if using regular spaghetti noodles other than thin spaghetti noodles, you need to set the cooking time for 3 minutes).
- Once the pot comes to pressure and cook the noodles for the set time, press the 'cancel' button.
- Let the pressure release naturally for about 12 minutes. Then carefully do a gradual manual pressure release to release the remaining pressure.
- Once the pressure is all released, carefully open the instant pot.
- Add the shredded cheese and heavy cream, stir in with the noodles very well. Allow the noodles to cool down a bit so the cheese sauce will thicken perfectly.
- Serve the hot & cheesy thin spaghetti noodles in white sauce for a delicious, quick and easy dinner or lunch!
Nutrition
Calories: 412kcal | Carbohydrates: 47g | Protein: 15g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 214mg | Potassium: 219mg | Fiber: 3g | Sugar: 3g | Vitamin A: 542IU | Vitamin C: 8mg | Calcium: 222mg | Iron: 1mg