1/4cupchopped fresh basilhighly recommended; can sub for 1 tbsp dried in a pinch
¼teaspoonsalt
¼teaspoonred pepper flakes
1Tablespoonoregano
1.5cupsshredded mozzarella cheese
¾cupwateror more to make sure pasta is all covered
Instructions
PREP DIRECTIONS (for freeze ahead):
To a freezer bag or re-usable storage container, add the diced tomatoes (do not drain), balsamic vinegar, garlic, basil, salt, red pepper flakes, and oregano.
To a sandwich sized bag or re-usable storage container, add the shredded mozzarella.
Into a second gallon sized freezer bag (or re-usable storage container), add the bruschetta sauce container/bag, and the mozza bag so that your whole meal is being stored together. You can break the pasta noodles to fit into the bag, or simply store in your pantry.
This recipe can also be frozen for up to 6 months.
TO COOK
Add the sauce contents to the Instant Pot Insert (thaw first if you froze).
Break pasta in half to fit and place on top of the sauce. DO NOT MIX OR STIR. Mixing will create one big clump when you open the lid.
Pour ¾ cup water on top of the pasta. GENTLY push the pasta into the liquid.
Put the lid of your Instant Pot on, set the vent to sealing, and set the pot to manual (or pressure cook) for 3 minutes (OR half of the time on the box of pasta if not using whole wheat spaghetti).
When the pressure cycle is done, carefully release the pressure.
Mix in the mozza into the cooked pasta mixture about ½ cup at a time to prevent large clumps.