Instant Pot Pasta Primavera

Ingredients

• tablespoon ssalted butter
• small yellow onion, chopped
• clove sgarlic, minced
• ground black pepper to taste
• medium lemon, juiced
• 1/3 cup Marsala cooking wine
• 1/2(16 ounce) packagetri-color rotini pasta
• 1/2 cup swater, or as needed to cover
• (12 ounce) packagesfrozen stir-fry vegetables
• salt to taste

Instructions

1. Turn on a multi functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and stir until melted. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant and butter starts to burn, 1 to 2 minutes. Season with pepper.
2. Carefully pour in lemon juice; pot will release steam. Add cooking wine and immediately turn pot off. Scrape the bottom of the pot with a spoon to loosen any browned bits. Add pasta, then just enough water to barely cover it.
3. Place a steamer basket on top of the pasta. Add frozen vegetables and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
4. Release pressure using the natural release method according to manufacturer's instructions, for 2 minutes, then release remaining pressure carefully using the quick release method. Unlock and remove the lid. Remove steamer basket and stir vegetables into the pasta.