A 20 minute weeknight meal! No fuss, easy instant pot gluten free pasta shakshuka is one of my favorite recipe mashups!
Heat Instant pot to saute. Add coconut oil when hot and then followed by group-1 ingredients (onion, garlic and jalapeños pepper). Saute for about 2 minutes.
Stir in group-2 ingredients (paprika and ground cumin). Saute for 20 to 30 seconds to toast the spices.
Press cancel, add group-3 ingredients (pasta, marinara sauce, water and salt). Stir well, close and lock lid (making sure the valve is set to seal). Cook for 5 minutes on manual.
When done, release pressure immediately and open lid. Break in all the eggs without touching each other.
Close and lock lid (making sure the valve is set to seal). Cook for 1 minute for very soft eggs and 2 minutes for firmer eggs( on manual).
Release pressure immediately when done, open lid, sprinkle crumbled feta cheese and chopped parsley.
Let pasta rest for 5-10 minutes before serving (uncovered). This allows the sauce to thicken slightly and eggs to set.