Instant Pot Alfredo Primavera

This Instant Pot Alfredo Primavera will be your new favorite!

Read on for a chance to win a copy of Weeknight Cooking with your Instant Pot.

Well, so far I've made two batches of hard boiled eggs, French toast, mashed potatoes {so good and easy} and now this pasta in my Instant Pot.

I've been converted.

But first, let's chat about what's been going on, shall we?

My bracket is BUSTED.  March Madness has officially made me mad and I have way too many yellow highlights on my bracket.  Who is the University of Maryland Baltimore County anyway?  And goodbye, Virginia.  All hope has been lost.

Secondly, I did some shopping ALONE yesterday and can I just say what a joy that is?  I meandered around and bought random things like socks, books, cute summer tops {super good sales at Old Navy} and drank a Starbucks drink in peace.

It was lovely.

Finally this week ahead is going to make me move at warp speed.  We have about 376 activities going on {dance camp, baseball practice, youth group, school concert, Easter parties, relatives in town, etc.}

Send the drinks and sympathy cards now.

Busy weeks like the one ahead is just another reason I am starting to love using my Instant Pot.  I recently had the chance to review Kristy Bernardo's new cookbook, Weeknight Cooking with your Instant Pot and like I imagined, it is exactly what a busy Mom needed.

Simple and quick recipes for busy weeknights.  Done!  This cookbook fits the bill.  I read cookbooks like novels, so naturally I spent one lazy weekend afternoon reading through the entire book and dog-earring the recipes that stood out to me.

I'm fairly certain I triple dog-earred her Instant Pot Alfredo Primavera.  Honestly because #1) it's pasta and my kids love pasta and #2) who doesn't love a good, rich, creamy, garlicky Alfredo type sauce?

I had yet to tackle any type of pasta in my Instant Pot, although my friend Kerri had recommended doing mac-n-cheese many times {I believe her words were "it's life changing"}, but up until I got my hands on this cookbook, I had still yet to try.

But then my eyes landed on this recipe.  I loved that it was filled with chopped sweet peppers and mushrooms {which I happen to love in pasta} and the sauce was simply made of heavy cream and Parmesan cheese.  So simple! 

I did tweek her recipe a bit.  I left out the carrots {just wasn't feeling it}, used some water in place of the chicken stock, used a little less onion and because of convenience used canned mushrooms.  Honestly, you could add any vegetable you enjoy in this pasta, that is the joy of cooking - do what you want!