Pressure Cooker Creamy Ham & Leek Pasta Recipe

Today has been quite a whirlwind!  My friends and family were so excited about the Instant Pot segment on CBC and I appreciate all the encouragement I received today.  But the next thing I know, it was supper time and I had nothing planned.  Instant Pot to the rescue!

My kids and I visited our local fruit and veggie market, Fruits et Legumes Mercier, earlier in the day so luckily I had plenty of motivation.  If you’re ever in the Chateauguay/Mercier area, I highly recommend stopping in to check the little market.  Their produce selection and goods made in-house are incredible!

I was anxious to make something with leeks I had picked up, so I decided to experiment with a ham and leek pasta.  My 5 year old is a picky eater, especially when it comes to vegetables.  However, I learned on Christmas that he LOVES carrots cooked in the Instant Pot, so that’s what we had as the side dish.

Using my Instant Pot DUO 8 quart, I started sauteing ham and leeks in a bit of butter then added in some freshly chopped garlic.  Typically I love using Better than Bouillon chicken soup base, but my store was out and I had bought some Bovril instead.  It was actually a great addition for this dish.  I also wasn’t sure what I should use to flavor it, and decided to put in some herbs de Provence i had picked up earlier.  The smell was incredible as I closed the lid and set to cook for 5 minutes on manual high followed by a quick release when finished..

I’ve mentioned this in other posts, but would like to stress again.  Cooking starchy food, like pasta or beans, in a pressure cooker can cause foam, and that foam can release through the valve when there is a sudden release of pressure.  Though I’ve only had this happen to me once, it’s important to always be aware of the possibility so that you do not burn yourself.

Carrots were peeled and sliced into large chunks.  Using my Instant Pot DUO Mini 3 quart, I tossed the carrots in with some water and set the ‘Steam’  function to 7 minutes.  Once they were done, I release the pressure and drained most of the water.  Then I tossed with just a little bit of butter and pepper. Carrots cooked in the Instant Pot have such a great texture and remain perfectly sweet.

My picky 5 year old son, Greyson, enjoyed this dish SO much and there was not a morsel left by time he was done.  Hope your family enjoys this recipe as much as we did!