Step 1

Turn on the Instant Pot to ‘Saute’ mode and add the olive oil. Wait for a minute until the olive oil heats up.

Step 2

Add the onions. Sauté for a couple of minutes, until the onions turn translucent. Then add the garlic and sauté for a minute more.

Step 3

Add the grated or minced carrots and sauté for a couple of minutes more. Then add the Chorizo sausage, and continue to sauté for a minute, stirring regularly.

Step 4

Add the dried herbs and the bay leaves, followed by the tomato puree. Mix together.

Step 5

Add the stock and stir everything, until well combined.

Step 6

Add the pasta and mix well, untill the pasta is submerged under the liquid. If the pasta stays above the liquid, it might not cook well.

Step 7

Close the lip of the IP and turn the vent to 'Sealing' position. Pressure Cook for 6 minutes on 'High' setting. After 6 minutes, the IP will beep. Perform a quick release of pressure and open the lid. The pasta is done, just mix together all the ingredients well before serving.

Step 8

Serve the pasta topped with cheese of your choice and sprinkling of parsley. I used a mixture of Cheddar and Mozarella cheese.