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Brown rice pasta -- thin sheets of whole-grain pasta made with brown rice. This special pasta is gluten-free, wheat-free and cholesterol-free. This instant pot brown rice pasta dish encapsulates a lovely collection of nutritious and colourful vegetables (sweet corn, green peas, sweet and chilli peppers), perfumed by a mixture of aromatic spices --- so, what is it not to love about this meal?
I have made tons of pasta dishes before now, but this is the first time I'm using an instant pot for it. I felt the need to try cooking it in an instant pot to see what the outcome will be like. Brown rice kinds of pasta are great and this dish is a complete meal all in one pot. And you can actually add some twists to whatever add-ins you want. I really enjoyed the sweet corn and green peas in this meal. The entire ingredients were an amazing combination. This is a perfect lunch to make for yourself and your family. Healthy and delicious! Besides, your sense of creativity can go wild in this dish. You are free to add extra vegetables, herbs, any other spices of choice, meat, fish, whatever you like. In the end, I doubt if you will be disappointed at the outcome. Yesss, this is a recipe that you can easily adjust to your preference.
Cheese is also important in this recipe as well but it is not a prerequisite. I used the cheddar cheese, which was great and it added some creamy tang on top of the pasta dish. I did not have some fresh basils or cilantro to add on top for some freshness, but I’m sure they would be awesome companions as well. You are not obliged to strictly follow a recipe exactly like this. Yes, it's pretty easy to pair things up based on your choice and what you have on hand in your fridge, freezer and pantry. Feel free to wow your imagination. Use your favourite meat, seafood, herbs, spices and any type of pasta. Note that the 20 minutes indicated in this recipe includes both the time it took to saute the sauce and the instant pot quick release time. The actual time to cook the brown rice pasta is 3 minutes.
Ingredients:
- 2 carrots
- ½ tsp salt
- ½ tsp curry
- ½ tsp thyme
- ½ tsp nutmeg
- 2 bay leaves
- 0.75kg chicken
- ½ tsp turmeric
- ½ tsp rosemary
- 100ml olive oil
- ⅓ cup sweetcorn
- ½ cup green peas
- 1 Thai red pepper
- 1 red bell pepper
- 1 tsp black pepper
- 50g cheddar cheese
- 2 Knorr stock cubes
- 2 long sweet peppers
- 397g brown rice pasta
- ½ tsp crushed red pepper
- 1200ml Hot water (for parboiling)
Instructions:
- Add the brown rice pasta in the instant pot, pour hot water into the pot.
- Secure the instant pot lid and set the pressure cooker timer to 3 mins.
- Release the Quick Release Button of the instant pot lid to release the steam.
- Wash the parboiled rice pasta and add in a sieve to drain water.
- Peel, wash and cut the bell peppers, long red sweet peppers and onions.
- Peel, wash and dice the carrots and set aside.
- Add the black pepper in a chopper, add the onions and chop.
- Add the long sweet peppers, Thai pepper and bell pepper in a chopper and chop.
- Wash the chicken and set aside.
- Turn on the sauté program on the instant pot.
- Add the olive oil and allow it to slightly heat up.
- Add the chopped onions into the oil, stir and allow to sauté.
- Add the chicken, spices, knorr cubes and bay leaves then stir.
- Add the chopped sweet peppers, stir then set the pressure cooker timer to 2 mins to cook the chicken.
- Release the Quick Release Button of the instant pot lid to release the steam.
- Add the carrots, sweet corn and green peas then stir.
- Turn on the sauté program on the instant pot and allow the sauce to thicken.
- Add the brown rice pasta and mix together.
- Add some grated cheese and serve warm.
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