Name: Instant Pot Spaghetti with Mushrooms, Kale, and Fontina
Total time: 1 h
Ingredients: 1 pound 100 percent whole-wheat spaghetti; 1 tablespoon extra-virgin olive oil; 1 pound cremini mushrooms , trimmed and quartered; ½ teaspoon table salt; 6 garlic cloves , minced; ½ teaspoon red pepper flakes; 2 cups vegetable or chicken broth; 2 cups water; 1 (28-ounce) can petite diced tomatoes; 12 ounces kale , stemmed and chopped; 4 ounces fontina cheese , shredded (1 cup)

Why This Recipe Works

After cooking a pound of mushrooms, we added garlic and pepper flakes, then deglazed with vegetable broth and water. We didn't want this to be “marinara-y,” so we used just canned diced tomatoes for textural contrast. Before cooking, we jam-packed the pot with antioxidant-loaded kale, which cooked on top of the whole-wheat spaghetti. For a creamy finish, we sprinkled everything with fontina and let it sit for “the magical 5 minutes,” at which time the now-thickened sauce and cheese came together to form a delicious and healthy meal.

Instructions

Loosely wrap half of pasta in dish towel, then press bundle against corner of counter to break noodles into 6-inch lengths; repeat with remaining pasta. Set aside.

Using highest sauté function, heat oil in Instant Pot until shimmering. Add mushrooms and salt, partially cover pot, and cook, stirring occasionally, until mushrooms release their liquid, about 5 minutes. Uncover and continue to cook until liquid has mostly evaporated, 3 to 5 minutes.

Add garlic and pepper flakes and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth and water, scraping up any browned bits, then stir in tomatoes and their juice and spaghetti. Arrange kale in even layer on top of spaghetti.

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 6 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Stir fontina into pasta and kale. Partially cover pot and let sit until spaghetti is tender, kale is wilted, and sauce is thickened, 5 to 8 minutes. Season with salt and pepper to taste. Serve.