Name: Instant Pot Fideos with Chickpeas, Fennel, and Spinach
Total time: 45 min
Cuisine: Spanish & PortugueseEurope
Ingredients: 8 ounces 100 percent whole-wheat spaghetti; 2 tablespoons extra-virgin olive oil; 1 onion, chopped fine; 1 fennel bulb , 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and sliced thin; 3 garlic cloves , minced; 1½ teaspoons smoked paprika; 1½ cups vegetable or chicken broth; 1 (15-ounce) can chickpeas , rinsed; 1 (14.5-ounce) can diced tomatoes; ¼ cup dry white wine; ¼ teaspoon table salt; ¼ teaspoon pepper; 4 ounces (4 cups) baby spinach; ¼ cup sliced almonds , toasted; Lemon wedges

Instant Pot Fideos with Chickpeas, Fennel, and Spinach

By America's Test Kitchen

Published on July 20, 2022

Time

45 minutes

Yield

Serves 4

Instant Pot Fideos with Chickpeas, Fennel, and Spinach

Ingredients

8 ounces 100 percent whole-wheat spaghetti 2 tablespoons extra-virgin olive oil 1 onion, chopped fine 1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and sliced thin3 garlic cloves, minced1½ teaspoons smoked paprika 1½ cups vegetable or chicken broth 1 (15-ounce) can chickpeas, rinsed1 (14.5-ounce) can diced tomatoes ¼ cup dry white wine ¼ teaspoon table salt ¼ teaspoon pepper 4 ounces (4 cups) baby spinach ¼ cup sliced almonds, toastedLemon wedges

Before You Begin

You can substitute traditional spaghetti for the whole-wheat spaghetti; however, do not substitute other pasta shapes. If your fennel bulb does not come with fronds, substitute 1 tablespoon chopped fresh dill or parsley for the fronds.

Instructions

Loosely wrap pasta in dish towel, then press bundle against corner of counter to break noodles into 1- to 2-inch lengths.

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and sliced fennel and cook until softened, about 5 minutes. Add spaghetti and cook, stirring frequently, until lightly toasted, about 2 minutes.

Add garlic and paprika and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth, chickpeas, tomatoes and their juice, wine, salt, and pepper.

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 1 minute. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Stir spinach into pasta. Partially cover pot and let sit until pasta is tender and sauce is thickened, 5 to 8 minutes. Season with salt and pepper to taste. Sprinkle with fennel fronds and almonds, and serve with lemon wedges.