Instant pot Beans Pasta recipe - Vegan Pasta recipe - Indian style

Instant pot Beans Pasta recipe - This pasta with kidney beans is the perfect and quick meal for weeknights. It's fully protein package recipe. The best part of this recipe is you cook everything in one pot includes pasta too 😁. I derived this recipe from Mexican dish - Taco pasta with black beans recipe. I replaced the Mexican spices with our Indian spices. Pasta are always a hit with kids. It is a unique way to get your meal done with minimal work and with your favorite ingredients. It's one of the perfect dishes for potlucks, gatherings, and any family occasion.

Ingredients

Rotini / Fusilli Pasta - 1 cup
Kidney Beans dried - 1 cup
Bell pepper - 1/2 cup (Red I used in this recipe)
Green chili - 2
Onion - 1
Olive oil - 2 tbsp
Crushed ginger - 1 tbsp
Crushed garlic - 1 tbsp
Indian masala - 1 tbsp
Kashmiri chili powder - 1/2 tbsp
Handful of coriander leaves
Mozzarella cheese - 1/2 cup grated
Avocado - 1
Salt as per taste
Water - 2 cups

Instructions

Soak the dry kidney beans in water for 6 - 8 hrs or overnight.
Turn on the saute button of the instant pot. Once you hear beep sound add oil, garlic, onions, pepper, soaked kidney beans, ginger, garlic, green chili, salt, chili powder and masala powder. Mix everything well and saute for a min.
Add pasta and water. Mix well and add a handful of coriander.
Close the instant pot with lid. Press the pressure cook button and set for 5 mins timer on high pressure, move the pressure valve to the sealing position.
Once cooked, manually release all the pressure. Dont wait for natural release, we don't want to overcook the pasta.
Add avocado pieces and grated cheese on top. Close with normal lid for 2 mins or until the cheese melts.
Stir it and serve hot.