16 oz (1 lb) whole wheat pasta
1 cup ready to eat chickpeas
3 1/2 cups vegetable stock or water
1 can diced tomatoes (we like to blend them)
1 onion chopped as you like them
1-2 cloves garlic, minced
1/2 green pepper
4 big leaves of fresh basil or 1 1/2 tsp dried basil
2-3 big handfuls Spinach
2 Lemon Slices
Artichokes
Olives
1/2 tsp salt
1/2 tsp pepper
1/4-1/2 tsp red pepper flakes
1/2 tbl Italian seasoning

16 oz (1 lb) whole wheat pasta 1 cup ready to eat chickpeas 3 1/2 cups vegetable stock or water 1 can diced tomatoes (we like to blend them) 1 onion chopped as you like them 1 -2 cloves garlic, minced 1/2 green pepper 4 big leaves of fresh basil or 1 1/2 tsp dried basil 2 -3 big handfuls Spinach 2 Lemon Slices 1/2 tsp salt 1/2 tsp pepper 1/4 -1/2 tsp red pepper flakes 1/2 tbl Italian seasoning

Add all the ingredients to the instant pot and stir. Set time on IP to cook for 10 minutes. (Plan for it to take 30 minutes to get up to pressure and pressure release at the end.)