Cooking Recipes

Hatch chile season is here, it’s now or next year! Damn, the idea of something being in season gets me every time so Mike and I have been eating all of the Hatch chile things. If you haven’t heard about Hatch chiles – and it’s very probable you haven’t if you’re not in California or the southwestern United States – read a little bit more about them here.

Basically, they’re the produce pride and joy of New Mexico. Hatch chiles can only be grown there, kind of like how Champagne can only come from the Champagne region in France. They’re smoky spicy garlicky and just all around delicious. They also come in a variety of spice levels so if you’re not a hothead but like the flavor of chiles, Hatch has got your back.

When we get into a good thing, we really get into it, so all the things have been Hatch Chile lately. Things like these super-easy oven roasted hot honey Hatch chile salsa verde chicken thighs. Essentially, you crisp up some bone-in, skin on chicken thighs until the skins are golden and crackly, then roast them in the oven in a Hatch chile salsa verde bath. The chicken ends up being crispy, tender, and full of Hatch chile flavor. Drizzle some honey on top for a combination of sweet and heat and you have a winner.

Super-easy, fast, and full of flavor. What more could you want for dinner?

Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs Recipe
serves 2
prep time: 15 minutes
cook time: 30 minutes
total time: 45 minutes

• salt and freshly ground pepper
• 4 skin-on, bone in chicken thighs
• neutral oil, for the pan
• 1 small onion, diced
• 1 cup hatch chile salsa verde
• 1/2 cup chicken stock
• 1-2 tablespoons honey
• diced avocados, if desired
• lime wedges, to finish
• cilantro, to finish

Heat the oven to 375°F.

Season both sides of the chicken with salt and pepper. Heat up a bit of oil in an oven safe pan – a dutch oven works well – over medium high heat and sear the chicken thighs, undisturbed, until golden brown 5-8 minutes. Remove from the pan.

There should be quite a bit of rendered fat in the pan, but if it’s dry, add a bit of oil. Cook the onion, stirring, until soft but not brown. Stir in the salsa verde and chicken stock. Nestle in the chicken thighs and place in the oven, uncovered. Bake for 15-20 minutes, or until the chicken is cooked through.

Remove and drizzle with honey. Finish with avocado (if using), lime wedges, and plenty of cilantro.

Tasty Yummies Big Fuckin’ Salad. Big Fucking Salad. Big F*ckin Salad.

If you’ve followed me on Instagram for some time, you know that the Big F*ckin’ Salad is a total staple in my kitchen, and yah ok, my potty mouth is also a staple in well, life – but I do my best to keep is mostly PG-ish, most of the time! Nearly every single day, in the Brickey household, we rip a colossal nutrient-dense salad for a meal. It’s a great way to get it loads and loads of important nutrients in one sitting, it’s filling, easy to make, fun to get creative with and they are just dang yummy! I actually feel like if I build an amazing B.F.S. at least once a day, I can be certain no matter what the rest of my day looks like, I am getting a huge dose of super important nutrients. Generally in the summer months, it’s what’s for dinner most nights, but oftentimes it’s lunch and I’ve even been known to crush an epic Big F*ckin’ Breakfast Salad, too! One of my favorites.

I am finally walking you through my basic formula for building the perfect loaded up Big F*ckin’ Salad, so you can be a B.F.S-building Queen (or King). As far as I am concerned, all you need for a successful B.F.S. is quality greens, protein, fat, some crunchy stuff (from extra raw veggies or other add-ons) and an amazing homemade dressing. That’s it.

Best part about a daily B.F.S? You can be sure you are loading yourself up with tons of plant based nutrients, lots of fiber and of course some quality fat and protein. Follow my formula and make yourself a B.F.S. every day to get in your nutrients and I promise you will never ever get bored.

First things first, get yourself a SOLID gigantic bowl for your B.F.S. I love our huge wide bowls for Ikea (seen here), but I am not mad about a big salad being served in a gigantic mixing bowl (glass OR metal), either.

Tasty Yummies Big Fuckin’ Salad. Big Fucking Salad. Big F*ckin Salad.

GREENS + PROTEIN + VEGGIES + FAT + DRESSING
(+ extras if you want ’em)

First major rule of the B.F.S. Club:
there are NO RULES!!

Start with a BIG Pile of Greens

This is the base of your B.F.S. Choose organic, whenever possible. Pick one or a few. I personally like nutrient-dense dark leafy greens like spinach, kale or wild arugula, but often I will include romaine cuz I really love the crunch. You can hand tear larger leafy greens, roughly chop or go with a smaller chop with a hand salad chopper tool – if you want a chopped salad vibe.

• Spinach
• Arugula
• Kale*
• Romaine, Boston, Butter, Bibb, Little Gem, Green Leaf, Red Leaf and other Lettuces
• Endive
• Radicchio**
• Collard Greens
• Swiss Chard
• Cabbage
• Broccoli Slaw
• Watercress
• Frisée
• Mixed green lettuce blends, baby greens, etc.

I personally suggest limiting or avoid iceberg lettuce, it’s devoid of most nutrients and it’s just kind of bullsh*t – if you ask me

* For kale salads, I recommend massaging raw kale with a little sea salt and olive oil or lemon juice to soften the fibrous nature of the kale and cut down on the bitterness.

** Try soaking your radicchio in an ice water bath for approximately 15 minutes to cut down on it’s bitterness

Add Your Protein

If you want your B.F.S to be a well-rounded meal, a high-quality protein is necessary!! This can make or break your salad and it sets the tone for the salad vibes you are going for. Ground meat makes for an epic taco or Mexican salad, try sliced steak with veggies, crispy skinned fish and a little nori, maybe some Buffalo chicken tenders for something fun or eggs and bacon for a breakfast salad. There’s really no wrong way. Plus, your Big F*ckin’ Salad is an amazing way to use up leftover cooked proteins. As an FYI, I always suggest 25-35 grams of protein per meal, as a good general guideline to follow.

• Wild-caught salmon, tuna, halibut or other fish
• Sardines, anchovies and other canned wild-caught fish
• Grass-fed beef, bison or lamb
• Organic, free-range, chicken or turkey
• Pasture-raised pork
• Pasture-raised eggs
• Shrimp, scallops or other shellfish
• High-quality deli and cured meats like salami, ham, turkey, pancetta, prosciutto, sausage, bacon, etc

Go Wild with Veggies (and maybe a ‘lil fruit, too)

This is where you can load up extra nutrients, plus you get lots of colors and crunch, here too. Choose as many or as few as you’d like.

• Radishes
• Cucumber
• Tomatoes
• Bell peppers
• Avocado
• Celery
• Red or green onion
• Broccoli or broccolini
• Cauliflower
• Cabbage
• Carrots
• Asparagus
• Snap peas
• Kohlrabi
• Cooked beets
• Mushrooms
• Zucchini
• Apples
• Pears
• Berries
• Oranges/grapefruit

* I really love dumping leftover roasted veggies on my Big F*ckin’ Salads, roasted Brussels, roasted sweet potato or butternut squash, roasted broccoli. YUM! Pickled veggies are also a nice addition to a B.F.S

Have Fun with Extras:

This is the bonus group, the boosts, the extras. This is where we go for the crunch, some funky tang, extra nutrients, etc.

• Nuts and seeds – I love sprouted pumpkin seeds, hemp hearts, pili or macadamia nuts, walnuts or savory grain-free granola
• Grain-free croutons (I’ll use a grain-free bread, drizzle on some olive oil and garlic powder put in the toaster oven and make epic croutons)
• Broccoli sprouts or other sprouts
• Olives
• Fresh herbs like parsley, cilantro, dill, mint, basil, etc
• Fermented goodies like sauerkraut or kimchi
• Cheese (I am partial to feta cheese and goat cheeses or a raw sheep milk cheese like manchego)
• Quick pickled onions or other pickled veggies
• Nori or other seaweed snacks/sheets
• Shredded coconut
• Cruncy chickpeas or other beans
• Grains and pseudo grains like quinoa, rice, millet, etc.
• The list goes on and on and on.

A Important Note About Fat on Your B.F.S.

Fats play a very important role in helping you to properly absorb all of the amazing nutrients in your salads. You always wanna include quality fats in all of your meals, and I find that this is generally effortless with a B.F.S. You are gonna get some fat in your protein (more or less depending on the protein you select), as well as from a (hopefully) homemade dressing made with high-quality extra virgin olive oil or avocado oil, plus you can also get fat from add-ons like avocado, olives, nuts and seeds, any cheeses you include, etc.

As always, just like you would when you are crafting any healthful meal, if you notice you are opting for a leaner protein, like chicken breast, be sure to put extra emphasis on additional fat, by way of an avocado or otherwise. Often if I am in a rush and don’t have a dressing ready made, I will give a generous pour of extra virgin olive oil over my B.F.S., just to know I am getting my healthy fat!

Most important to note: don’t just grab any old store-bought salad dressing, most are loaded with highly-refined toxic vegetable and seed oils, many contain sugar and lots of other food-like substances. If you aren’t sure what oils are the most healthful for your salads or just cooking in general, check out this post all about cooking fats and oils, which to include and which to avoid.

Last But Not Least, The Dressing:

The dressing is where you get to really put your own personal spin on things. The sky is the limit here, as well.
Always prioritize a high-quality cold-pressed oil like extra-virgin olive oil or avocado oil. If you are going with store-bought, be sure to read labels carefully, look out for vegetable oils and sugar. 

Follow my simple formula making your own homemade salad dressings and vinaigrettes

OR

Have some fun with some of my personal favorites from the TY archives:

Dad’s Greek Dressing, Lemon Tahini Dressing, Dairy-free Ranch, Paleo Buffalo Ranch, 5-Minute Green Goddess, Green Tahini, Creamy Avocado Dressing, Creamy Feta Vinaigrette, Raspberry Vinaigrette, Creamy Lemon Tarragon Vinaigrette, Lemony Turmeric Yogurt Dressing, Honey Dijon Almond Butter Dressing

OR

Just drizzle on a little quality extra-virgin olive oil, some fresh lemon juice, salt and pepper. Simple and Tasty.

Some of my Favorite Meal-Ready Salads from the Archives:

Turkey Club Chopped Salad

Beef on Week Salad with Horseradish Caraway Dressing

Banh Mi Salad

Radicchio Salad with Bacon Lardon, Manchego and Six Minute Egg

Tuna and Arugula Salad with Avocado, Black Olives and Lemon Parsley Vinaigrette

Baja Fish Taco Bowl/Salad

Carne Asada Burrito Bowl/Salad

Spring Greens with Roasted Beets, Walnuts and Creamy Feta Vinaigrette*

Grilled Romaine Salad with Blueberries, Avocado and Creamy Lemon Tarragon Vinaigrette *

Kale Salad with Balsamic Roasted Beets, Horseradish Tahini Dressing and Spicy Maple Pepitas *

Baby Kale and Quinoa Salad with Dates, Avocado and Citrus Hibiscus Vinaigrette*

Wilted Kale Salad with Warm Mustard Shallot Vinaigrette and Spicy Butternut Squash Croutons*

Autumn Harvest Salad with Green Horseradish Vinaigrette*

Warm Kale Salad with Roasted Fennel and Cranberry Meyer Lemon Salsa*

Spring Green Salad with Honey Dijon Almond Butter Dressing*

See the full archive of salads here.

*All of these salads can easily be made ito a full meal-ready B.F.S. by selected your favorite protein to serve on top, it’s totally up to you!

Tasty Yummies Big Fuckin’ Salad. Big Fucking Salad. Big F*ckin Salad.

Too damn hot to grill?Find some shade and have a fucking picnic

September 10, 2018

So hearty and so creamy! This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme. SO GOOD!

Guys.

Say hello to the only soup recipe you will need this fall + winter.

I mean, I’m still going to share like 20,000 more soup recipes from now until then because I LOVE SOUP 365 days out of the year. But still. This mushroom chowder is where it’s at.

It’s so smooth, so velvety, and just so darn good. The thyme, the potatoes, all the fun mushrooms. It’s just perfect.

Now, I used some different types of mushrooms like maitake, oyster and king trumpet, but you can use any kind your heart desires.

IT IS ALL GOOD. Promise.

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

So hearty and so creamy! This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme. SO GOOD!

Ingredients:

• 3 tablespoons unsalted butter
• 1 1/4 pounds assorted mushrooms, cut into 1/2-inch pieces
• 3 shallots, minced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 4 cups chicken stock
• 6 sprigs fresh thyme
• 2 bay leaves
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds small gold potatoes, quartered
• 3/4 cup half and half
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Melt butter in a large stockpot or Dutch oven over medium heat.
2. Add mushrooms and shallots. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in garlic until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
4. Stir in chicken stock, thyme and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer for 10 minutes.
5. Stir in potatoes; cover and simmer until tender, about 10 additional minutes. Remove from heat; stir in half and half and parsley.
6. Serve immediately.

Notes:

*Additional chicken stock can be used for white wine as a non-alcoholic substitute.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Get the Latest Recipes Right in your Inbox:

Source: https://damndelicious.net/2018/09/10/mushroom-potato-chowder/

Instant Pot Brown Rice is the easiest way to get perfect, fluffy brown rice every time and in less time too!

I think there are things the slow cooker does better and things the Instant Pot does better and one of those things that the Instant Pot does better is brown rice!  Instant Pot brown rice is the best and fastest way to make perfect brown rice every time.

What is the difference between white rice and brown rice?

Brown rice is unpolished rice with only the husk of the grain removed. It is a whole grain, making it more nutritious.  White rice has had the bran and germ removed, which are the most nutritious parts of the grain.   Brown rice has more fiber, antioxidants, important vitamins and minerals.

Because brown rice has only had the husk removed, it does take longer to cook than white rice and that is where the Instant Pot comes in handy.

How to Make Instant Pot Brown Rice

On the stove top, brown rice takes about 45 minutes to cook, Instant Pot brown rice is done in about 30 minutes.  I have also found that the Instant Pot produces perfect, fluffy rice every time!  It has never failed me yet.

I use a ratio of 1 cup brown rice to 1 1/4 cup water.   As a rule of thumb, one cup of raw rice will yield 3 cups of cooked rice. I usually always do 2 cups of  brown rice.  I like to saute my rice in a little olive oil before cooking to give it a little nuttier flavor.  This is optional though.

After lightly  browning the rice using the saute feature, add in your water  or chicken broth and salt and seal the Instant Pot.

Cook on manual, high pressure for 15 minutes with a 10 minute natural release.  After unsealing, fluff the rice with a fork and serve.

I like to make a big batch and freeze what we don’t need.  Instant Pot brown rice freezes really well.  I like to freeze it in an airtight container and reheat in the microwave.

Instant Pot Brown Rice can be used anywhere regular white rice can be used.  Some of my favorite meals to use it with are:

Instant Pot Brown Rice Recipe

Need some help figuring out what’s for dinner tonight?

Come join our Facebook Group!  Join hundreds of others who love sharing dinner time ideas.  You don’t want to miss out on the fun!

You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too!  Join the Family Dinner Table today.

I am a huge fan of scones.  They are such a lovely treat, especially at the weekend . . .   a cross between a pastry and a North American Biscuit . . .  there are about as many varieties of scones that you can come with as your imagination can dream up! 

Today I baked us some Honey & Date Scones . . .  I love dates and I love honey . . .  the two have very similar qualities . . .  both being sticky and sweet . . . 

Dates have a Toffee,  almost Caramel-like flavour . . .  which is why they are such an integral part of a Sticky Toffee Pudding.  They are like nature's candy! 

They are lovely in all kinds of baked goods.  We love them in cakes and cookies . . . pies even  . . .  it seemed to be only a natural thing to try them in scones. 

I thought the temperature on the original recipe was a bit on the high side, and as you can see my scones got a tad bit dark, however perfectly baked they were.  I have reduced the temperature to 200*C/400*F/ gas mark 6.  Most scones bake well at that temperature.

A few things to remember.  Keep your ingredients cold.  The butter, the cream . . . you don't want the butter to melt before you bake it or while you are cutting it into the flour.   If your ingredients are cold, your scones will rise higher.  You may even want to chill your bowl and pastry blender prior to using them.

Don't over work the dough.  Bring it together and pat it out with the least amount of handling as possible. You can knead it very gently just a couple of times if necessary to help bring it together.  But the most tender and flaky scones come from a dough that has not been overly worked.

When you are cutting them out, use a sharp tapping motion, pushing it straight down and then lifting it straight up.  Don't twist the cutter. When you twist the cutter the end result will be lopsided scones.

The flavour will still be excellent, but they won't be as aesthetically pleasing to the eye!  So if you are going for something that not only tastes good, but looks good . . .  don't twist the cutter!

I had Todd pick up some clotted cream for us to enjoy with the scones.  Clotted cream is thick, rich and indulgent with the consistency of soft butter. It is made by heating normal cream to evaporate some of the liquids, and contains at least 55 per cent butter fat, which gives  it a pale yellow colour that is often topped with a deeper yellow crust.

It has the same Protected Designation of Origin (PDO) status as Stilton Cheese and Jersey Royal Potatoes, which gives its name EU-wide protection from potential imitators.  Clotted Cream comes from Devon and Cornwall. Anything else is a pretender.  I will say that it is very difficult, if not impossible, to make proper authentic clotted cream at home.  At best you will only ever come up with something similar, but not the same . . .  and if anyone ever tells you anything different, they don't know what they are talking about.

Along with the clotted cream, I served  it with some  Bonne Maman Caramel for spreading.  That and the clotted cream turned these scones into a really wonderfully indulgent taste experience!

Its very dull and gloomy today  . . .  these fabulous scones brought a little bit o sunshine into our lives for sure!  I hope you will give them a try!  Bon Appetit! 

Halal Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.

We’re obsessed with street-cart Halal chicken, but since all the good chicken trucks are in the city which is over an hour commute from me, I had to figure out a way to make this to make it part of our dinner rotation!

When I worked full-time in New York City, I often hit up the halal chicken trucks for lunch, the smell of the sizzling chicken always lured me in! I usually swapped out the rice for salad and loaded on the white sauce and hot sauce. My husband is also obsessed, and has been asking me to recreate the chicken and white sauce for years.

After many attempts at trying to get the white sauce right, I finally created a version that we all loved, which also happens to be good for you and your gut! I partnered with Stonyfield, my favorite yogurt brand to create this sauce with their new Stonyfield Whole Milk Yogurt with Probiotics, which is so creamy and delicious and so perfect in this sauce. Now there are 1 billion more reasons to love Stonyfield Yogurt even more! And trust me, you might want to double the sauce recipe, it’s that good! Is it exactly like the ones you get from the street carts? No, but who cares, we all love it!

Variations

If you wish to serve this over rice instead, you certainly can. I would cook up some brown basmati rice in chicken broth to serve on the side. For the hot sauce drizzled on top, I used some prepared harissa and it was perfect.

What is Halal Sauce Made Of?

To figure out the infamous white sauce recipe, my husband actually took a packet of white sauce the last time he ordered out, which listed most of the ingredients on the back. It was easy to figure out mayonnaise was a key ingredient, but the buttermilk powder and spices was pretty vague. A quick search on the internet turned up many recipes I tried, but most had too much mayonnaise and didn’t taste right. After several attempts, we all loved this final version made with plain whole milk yogurt (not Greek or low-fat) a touch of mayonnaise, a little lemon juice, vinegar, a pinch of sugar, salt and pepper. And since I’m always looking for ways to incorporate more probiotics in my day, this recipe is a winner!

Tips and Variations

• Can you use 0% yogurt? Sure, but it won’t taste as good.
• Can you use chicken breast for halal chicken? Street carts always use chicken thighs, which my family loves because they are moist and juicy. If you prefer breasts, you’ll want to cut down on the cook time so it doesn’t dry out.
• How long will the white sauce last in the refrigerator? 4 to 5 days should be fine.
• How can you make this for meal prep? Keep the salad and chicken separate so you can heat up the chicken separately if you want to eat it hot. Pack the dressing and hot sauce in small containers.

Food Cart-Style Chicken Salad with White Sauce

Halal Food Cart inspired chicken served over a big salad of lettuce and tomatoes drizzled with a yummy white sauce.

Ingredients:

For the chicken:

• 24 ounces (about 4 large) boneless, skinless chicken thighs, fat trimmed
• Juice of 1/2 lemon
• 2 garlic cloves, minced
• 1 1/4 teaspoons ground cumin
• 1 teaspoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon oregano
• 3/4 teaspoon sweet paprika
• 1/2 teaspoon turmeric

White Yogurt Sauce (makes 1 1/4 cups):

For the Salad:

• 6 cups chopped iceberg or romaine lettuce
• 2 medium tomatoes, quartered
• 1/2 small red onion, sliced
• prepared mild harissa, optional for drizzling

Directions:

1. Season the chicken with lemon juice, garlic, cumin, oil, salt and spices. Set aside at least 15 minutes, or as long as overnight.
2. Combine the ingredients for the white yogurt sauce and refrigerate.
3. When ready to cook, heat a large nonstick griddle or skillet over medium high heat. When hot, add the chicken and leave until the bottom is completely browned, about 5 minutes before flipping.
4. Cook on the other side for another 4 to 5 minutes, until browned.
5. Reduce the heat to low and let the chicken continue cooking, about 10 minutes, until just about cooked through in the thickest parts (no worries if it’s not completely cooked).
6. Set aside on a cutting board and chop the chicken into thin strips and add back to the pan to brown and finish cooking, 8 to 10 minutes over medium heat.
7. Assemble the salad by dividing the lettuce, tomato and red onion.
8. Top with chicken and drizzle with yogurt sauce (this is your dressing) and harissa, if desired.

Nutrition Information

Yield: 4 servings, Serving Size: 1 salad

• Amount Per Serving:
• Freestyle Points: 8
• Points +: 9
• Calories: 345 calories
• Total Fat: 16g
• Saturated Fat: 4g
• Cholesterol: 13mg
• Sodium: 666mg
• Carbohydrates: 13g
• Fiber: 2.5g
• Sugar: 7g
• Protein: 37.5g

All images and text ©Gina Homolka for Skinnytaste

Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own. Photo credit: Jess Larson.

Instant Pot Mushroom Tetrazzini Simple Creamy Comforting Spaghetti Pasta dinner with simple pantry ingredients. 1 Pot Tetrazzini. Vegan Soyfree Recipe. Can be nutfree, Glutenfree, Oilfree.  Jump to Recipe  

Simple Creamy Comforting Pasta dinner with simple pantry ingredients. Ready within minutes! The sauce is like bechamel sauce with a roux. I use cashew cream for a cheesy creamy thickness. Usually you would cook the noodles separately, cook the mushrooms, veggies or meat, then mix the lot, top with cheese and breadcrumbs and bake. That’s a lot of dishes and time! This tetrazzini gets made in the Instant pot Pressure Cooker.

Saute the mushrooms, then roast the flour for a roux, add broth and noodles and close the lid. Meanwhile, prep your garnishes and dinner is ready. I like to add toasted breadcrumb topping to the dish as the texture and flavor makes it feel like it is a baked dish that has hours put into it :). You can use any other toppings of choice,some vegan parm, vegan cheese (add when hot so it melts), fresh herbs, black pepper or pepper flakes. 

I have not tried gf pasta in Instant Pot. Use stove top method for gluten-free. Easily nutfree, oilfree

Tips to Cook Pasta in Instant Pot

Pasta in the Instant pot/pressure cooker can be very iffy. It can get overcooked, undercooked, stick to each other, stick to the bottom and cause burn message and what not. 

• Add a bit more liquid than you think is enough. This allows for pasta to breathe while cooking and reducing chances of sticking to each other and the bottom.
• Pressure Cook the pasta to the lower amount of half the cooking time listed on the pasta package. (eg. 4 mins for 8 to 11 mins range)
• Quick release or release within a few mins and give it the pasta a good mix immediately to separate the noodles. You also want to remove the pasta from the Instant Pot soon. The Pot remains hot for a while and will keep cooking the pasta. 
• Pasta brands can differ in cooking times, so if your noodles are overcooking, reduce cook time by 1 min, and if not cooking evenly, increase time by a min.
• When doubling, add about 1.75 times the water and add a minute to the pressure cooking time.

More Instant Pot Recipes from the blog