Instant Pot Pastina

Pastina checks all the boxes as a super easy comfort food recipe that’s perfect for converting to a pressure cooker version. It’s savory, cheesy, and bursting with chicken-y goodness from the broth. Traditionally, there’s no meat, but I can tell you that this meal is complete with just a few bits of rotisserie chicken added in at the end (not shown in the video, but definitely recommended).

Try it out this way the first time, then use the recipe as a roadmap and make adjustments, swapping out veggies, pasta shapes, seasonings, and broth flavors to fit your own tastes!
I can see myself making versions of this easy one pot pasta meal throughout the year.

NOTES:
• Pastina translates to “small pasta” so you can use anything smaller than a regular elbow macaroni for this recipe. I used stelline in this video because it most closely resembles the most commonly used shape, but other excellent choices are orzo, ditalini, acini di pepe, and Israeli couscous.
• This recipe results in a thick consistency, almost like risotto or porridge. If you want a soupier result, add more broth.
• As a higher protein option, feel free to add some already cooked chicken at the end during serving. Rotisserie chicken works great for this.

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Instant Pot Duo 6qt: https://amzn.to/43bDS9Q

Today’s Ingredients: *This makes enough for 4 portions.*
1 TB butter
1 TB extra virgin olive oil, plus extra for drizzling
1 small onion, small dice
2 celery ribs, small dice
1 medium carrot, small dice
3 garlic cloves, minced
1 bay leaf
½ tsp red pepper flakes
¼ tsp black pepper
4 cups chicken broth (Better-than-Bouillon Roasted Chicken in the video)
8 oz micro/tiny pasta of your choice (stelline in the video)
¼ grated parmesan cheese, more or less to your liking
½ cup fresh parsley, chopped (or other mild green like spinach), more or less to your liking
salt & black pepper to taste

Optional Toppings: scallions, fresh parsley, parmesan cheese, butter or extra virgin olive oil

Instructions:
1. Preheat the Instant Pot on the highest sauté setting and add the tablespoon of butter when the display reads hot. When melted, add the tablespoon of olive oil and swirl the pot to coat the bottom.
2. Add the onions, celery, and carrots and cook until softened, stirring once or twice.
3. Add the garlic, bay leaf, red and black pepper flakes and cook for just another minute until fragrant.
4. Add 1 cup of chicken broth and deglaze the bottom of the pot. There shouldn’t be much, but make sure to scrape up any stuck-on browned bits during this step. Then add the remaining broth to the pot.
5. Add the pasta and use a spatula to spread it out without stirring up the bottom of the pot too much. [I like keep a barrier of veggies on the bottom to prevent the tiny pastas from sticking before the liquid has a chance to boil and steam.]
6. Lock and seal the lid and cook on high for 1 minute followed by a 15 minute natural pressure release. Discard the bay leaf.
7. Stir in grated parmesan and fresh parsley (or spinach) until incorporated. Taste and adjust salt, pepper, and parmesan as needed.
8. Serve with optional toppings and a pat of butter or drizzle of extra virgin olive oil and ENJOY!

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