• Ingredients (4 servings)
  • 225 g high-protein pasta (e.g., chickpea or lentil-based)
  • 480 ml water or broth
  • 240 ml low-fat milk (or a dairy alternative)
  • 112 g shredded low-fat cheese
  • Salt & pepper to taste
• Instructions
  1. Add pasta and water (or broth) to the pressure cooker; add a pinch of salt.
  2. Seal and cook on High Pressure for 4 minutes; quick-release.
  3. Stir in milk and shredded cheese. Use Sauté mode if needed to melt and combine fully.
• Cook Time: 4 minutes
• Approx. Macros (per serving)
  • ~340 kcal
  • ~20 g protein
  • ~6 g fat
  • ~45 g carbs