Instant Pot Spaghetti with Goat Cheese, Mint and Peas

Step 2

Add 1 cup of the peas to a medium bowl. Using a fork, mash the peas into a coarse puree. Add the goat cheese, the ? cup of oil, the lemon zest and juice, half the chopped mint, ½ teaspoon salt and ¾ teaspoon pepper. Mash well, then set aside. On the Instant Pot, select More/High Sauté. Add the remaining 3 tablespoons oil, the onion and 1 teaspoon salt. Cook, stirring occasionally, until the onion begins to soften, about 2 minutes. Pour in 5 cups water, then stir to combine. Add the pasta, placing the strands horizontally so they lay flat, then press them into the liquid until submerged

Step 3

Select Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual, and make sure the pressure level is set to High. Set the cooking time for 3 minutes. When pressure cooking is complete, quick-release the pressure by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 4

Using tongs, toss and stir the mixture to separate the strands of pasta, then add the goat cheese mixture and the remaining peas. Toss well. Season to taste with salt and pepper, then transfer to a serving dish. Sprinkle with the remaining mint.