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If you thought your Instant Pot was only good for long-cooking cuts of meat, allow us to change your mind. This spaghetti with goat cheese, mint and peas (from Christopher Kimball’s new cookbook, Milk Street: Fast and Slow) is creamy and bright, and ready in 30 minutes.
The key to al dente pasta in a pressure cooker? Drop the noodles in dry with the aromatics so they absorb as much flavor as possible, then quick-release the pressure when they’re cooked (so they don’t go mushy on you). Making dinner is officially so easy, it’s almost like magic.
Reprinted with permission from Milk Street: Fast and Slow by Christopher Kimball, copyright © 2020. Published by Voracious, an imprint of Little, Brown Books.
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