2 inch knob ginger, peeled and grated (or 1 tsp ground ginger)
¼ tsp red pepper flakes
1 tsp sea salt
¼ tsp pepper
1 bunch green onions, sliced on a bias
2 large carrots, peeled and chopped
8 ounces of mushrooms, sliced
1 cup frozen peas
½ lb whole grain spaghetti noodles
2 cups baby spinach, chopped finely
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Everything *except the spinach* into the Instant Pot, stir to combine, and seal the lid. Be sure the valve is closed.
Turn your IP on, press manual, and then use the (+/-) button to press the time down to 2 minutes. The Instant Pot will turn "ON" and come to pressure before it counts down the 2 minutes.
When the 2 minutes is done, turn the Instant Pot "OFF", and set a timer for 4 minutes to let the pot naturally release some of the pressure and finish cooking the noodles through.
After the 4 minutes, release the rest of the pressure, take the lid off, and stir in the fresh spinach to combine. There will be a little bit of liquid in the bottom that will continue to soak up into the noodles and the starch from the noodles will make it "saucy". Serve topped with sliced green onion or chopped nuts.