Kids new fave!! And super easy! I forgot the spinach – oops! This will be one I put the ingredients in broth in bags in the freezer and pull out for a quick easy dinner.
Thanks to this recipe from Raising Generation Nourished.
This feeds the 2 little kids and me just fine with no leftovers, but when everyone is home, we have two adults, one adult child, and two littles, so of course, I doubled the recipe. Doesn’t work so well – way too much liquid, plus it spews like crazy when you release the steam. Darn! To double, we need:
- 3 cups veggie broth (You can make veggie broth in the IP too!)
- 1/2 cup Coconut Aminos (or soy sauce)
- 5 cloves of garlic, minced
- 2 tsp ground ginger (I use less for a less ginger-spice flavor)
- ¼ tsp red pepper flakes (this leaves a kid friendly, mild heat – if you like more kick add more! If you’re like me, you can’t handle any spice, so you can leave it out completely)
- 2 tsp sea salt
- 1/2 tsp pepper
- 4 large carrots, peeled and chopped
- 8 ounces of mushrooms, sliced
- 2 cup frozen peas
- 16 oz. (1 lb) pasta of choice (I used udon noodles from Winco)
- 3 cups baby spinach
- 1 bunch green onions, sliced on a bias
- Put everything *except the spinach and green onion* 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 and green onion 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.