1cuppastarinsed and soaked in water for 15 minutes
2tbspbasilfresh, roughly chopped or 1 tbsp dried basil
½cuplight coconut milk
Rinse and soak the pasta for 15 minutes.
Chop the vegetables into chunks
Set the Instant Pot in saute mode and add oil. When the oil is hot, add the chopped onion and saute for 3 to 4 minutes or until the onions are soft. Turn off the Instant Pot.
Now add all the vegetables, salt, Italian seasoning, red chili flakes, and half of the fresh basil leaves torn into pieces.
Next, add the drained pasta, marinara sauce, and water. Mix it thoroughly. I t will slightly look dry. If you want more liquid in your soup, then add ½ more cup of water; if not, do not add any extra water.
Close the Instant Pot. Make sure the sealing ring is on. The vent should be in the sealing position. Pressure cook this for 3 minutes at high-pressure mode, and when the cooking is complete, let the pressure release quickly.
Carefully open the Instant Pot. Mix the pasta and the vegetables gently. Add the coconut milk and the remaining basil and let it simmer in saute mode for two to three minutes. Turn off the Instant Pot and serve the soup warm.
Make sure to rinse and soak the pasta for atleast 15 minutes.
Cut the vegetables into chunks, and you can use veggies like Brussels sprouts, asparagus, butternut squash as well.
If you are using sturdy vegetables like potatoes, beets, carrots, the first cook the vegetables without adding pasta for two minutes and release the pressure after five minutes, then add the pasta and cook again for 3 minutes and quickly release the pressure. I would recommend the ratatouille vegetables for this pasta.
Adjust the salt, spice, and seasonings according to your preference.
You can replace fresh basil with dried basil. You can follow the conversion mentioned in this site.
Instead of marinara sauce, you can use pasta or pizza sauce also.