The pasta and potatoes in multicooker is one of the First dishes in the instant pot of the Italian tradition that represents it the most, easy and quick, a creamy first dish based on potatoes that lends itself to different variations. Among the Italian Recipes with Instant pot, this is one of my favorites, maybe because it takes me back to my childhood.
While the Pasta and potatoes in vasocottura is perfect for 1-2 people, with the pasta and potatoes in the instant pot we can afford to serve more than 4 people, when I have guests for lunch, I always take the opportunity to cook in the multicooker.
You know I follow a low glycemic index diet and, unfortunately, as I explain in the Glycemic Index Table, pasta and potatoes have a high glycemic index. Don’t worry, every now and then and, by following the tricks on How to lower the glycemic index, we can also afford pasta and potatoes.
With potatoes we can make different recipes, for example, the Gratinated potatoes with multicooker, the Roasted potatoes with instant pot and, if we want to preserve them, we can also make the Steamed potatoes in vasocottura.
If you liked this recipe, also try:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 4 Minutes
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Instant Pot, Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 505.58 (Kcal)
- Carbohydrates 58.80 (g) of which sugars 6.35 (g)
- Proteins 18.98 (g)
- Fat 22.37 (g) of which saturated 4.14 (g)of which unsaturated 1.70 (g)
- Fibers 6.16 (g)
- Sodium 534.58 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.75 lbs potatoes
- 10 cherry tomatoes (or a tablespoon of tomato paste)
- Half white onion
- Half stalk celery
- 1 carrot (small)
- 3 tbsps extra virgin olive oil
- 1 Parmigiano Reggiano DOP (rind)
- 2 cups cups water
- 3 pinches salt
- 2 pinches pepper
- 10 oz mixed pasta (with a cooking time of 11-13 minutes)
- 0.85 cup cup water
- salt (optional)
- 5.3 oz smoked provola (or scamorza)
- 2 pinches pepper
What You Need
- 1 multicooker
How to Make Pasta and Potatoes in Multicooker
Peel the potatoes and wash them, cut them into cubes and set them aside. Do the same with the carrot, peel the celery and chop it finely, along with the onion. Alternatively, you can use a vegetable mix for the sauté.
Place the sauté in the multicooker and season with the oil. Set the pot with the sauté function at 392°F and start for 2 minutes.
Meanwhile, wash the cherry tomatoes and chop them coarsely. Add them to the vegetable sauté and stir. Cook for another minute and then add the potatoes.
Salt, pepper, and add the cleaned Parmigiano rind and the water. Close the pot with its lid and start pressure cooking for 10 minutes.
After cooking the potatoes, let the pot rest closed for 2 minutes and then depressurize by opening the valve.
Add the pasta, water and, if necessary, adjust the salt. Mix.
Close the pot again and start cooking for 5 minutes with the pressure function.
At the end of cooking, let it rest for 2 minutes and then depressurize.
Cut the provola into cubes and add it to the pasta, pepper, and mix well, until you see the cheese melt. Serve the pasta and potatoes hot and enjoy your meal!
More Tips on Pasta and Potatoes Cooked in Multicooker
If you have the oven lid, or the air fryer lid, you can cover the pasta with thin slices of provola and grated cheese and gratinate it for 7 minutes at 392°F.
