Category: Pasta

Easy Mac and Cheese

By , December 8, 2016

Short Recipe Video Tutorial on How to make dreamy & creamy Instant Pot Mac and Cheese.

Imagine a spoonful of tender macaroni immersed in a smooth, gooey, & rich cheddar cheese sauce.

Have fun cooking! :)

Full Printable Recipe & Cooking Tips: Pressure Cooker Mac and Cheese

 

 

Instant Pot Homemade Bolognese

By , December 3, 2016

Video credit to @amazonkitchen.com

Serves 8

4 Tbsp olive oil

1 1/2 cups yellow onion, finely chopped

3/4 cup carrots, finely chopped

3/4 cup celery, finely chopped

2 Tbsp garlic, minced

1/2 lb spicy Italian pork sausage

1/2 lb ground chunk

1 1/2 tsp kosher salt

3/4 tsp black pepper

2 tsp ground fennel

1 tsp Italian seasoning

1/2 cup red wine

1 can (28.2oz) crushed tomatoes

1 Tbsp sugar

FOR SERVING

1 lb of cooked pasta

Parmesan cheese

PREPARATION

1. Set Instant Pot to “Saute”, and add oil.  Sauce onions, carrots, celery, and garlic until the onions are translucent.  Add ground meat and seasonings, and cook until meat is brown.

2. Deglaze Instant Pot with red wine, and cook for 15 minutes, until wine is reduced. Stir in tomatoes and sugar, then close the lid.  Press “Cancel” then “Manual”, and cook on “High Pressure” for 15 minutes.

3. Serve over spaghetti, or your favourite pasta, with a dusting of Parmesan cheese.

One Pot Penne Rigate Pasta

By , November 30, 2016

If you’re looking for an easy, quick & flavorful dinner, this One Pot Penne Rigate Instant Pot Pasta is for you!

Comforting vegetarian & vegan pasta bursting with umami flavors. A 30-min meal your family will love!

Have fun cooking with your Instant Pot! :)

Full Printable Recipe & Cooking Tips: Instant Pot Pasta

 

Instant Pot Lasagna Pie

By , November 23, 2015

20151115 171554 e1448306694272 169x300 Instant Pot Lasagna Pie

Submitted by Bibi V.
Note: I used a 6″ springform pan and all ingredients were raw.

Ingredients:
Dry lasagna noodles
Jar pasta sauce
Ricotta cheese
Shredded parmessan cheese
Ground Italian sausage
Fresh mushrooms

Prepare springform pan with olive oil spray or similar.

Break down lasagna noodles to fit bottom one layer. Add layer of ricotta and couple of spoonfulls of pasta sauce.

Break down ground sausage into small pieces and add a layer. Top with shredded cheeses and sliced fresh mushrooms.

Top with lasagna noodles (broken to fit) and begin again, about 3 layers total depending on depth of your pan.

Cover with aluminum foil. Place on trivet in IP with 1.5 cups water. Cook 20 mins on HP. NPR 20 minutes.

Let sit 10 mins before removing sides of pan and serving.

For MORE pictures, and community conversation see Bibi’s original post in the Instant Pot® Community Facebook group.

Whole Wheat Fusilli (pasta) and Spinach

By , November 23, 2015

IP PASTA AND SPINACH 300x221 Whole Wheat Fusilli (pasta) and Spinach

Submitted by Vickilynn H.
Whole Wheat Fusilli and Spinach
Servings: 8

Ingredients
1 pound whole wheat fusilli pasta
4 cups frozen chopped spinach, do not thaw
5 cups water
4 minced cloves garlic, more or less to taste
Salt, pepper to taste
4 Tablespoons butter, cut into cubes
1/2 cup Parmesan cheese, grated, plus more for serving

Steps
Place pasta in IP bowl. Add water to cover, about 5 cups. Add garlic and frozen spinach on top.
Manual (HIGH) for 6 minutes.
Quick release pressure (QR).
Open lid, stir and add salt, pepper, butter and Parmesan cheese and stir once more
Place lid back on the IP, close and let pasta sit for 5 minutes.
Top with additional Parmesan cheese

Plant Based Lentil Pasta

By , October 31, 2015
Submitted by Nancy

Inspired by the Lentil-a-Roni recipe in “Isa Does It”, with several ingredient changes and the method completely overhauled and adapted for the IP. This was my fifth try making a pasta dish in the IP, and I was about to give up, but the results far exceeded my expectations!

Plant Based Lentil Pasta

CASHEW CREAM
1 small yellow onion roughly chopped
3 cloves garlic smashed, pealed, can be left whole
1⁄2 cup raw cashews presoaked if you don’t have a high powered blender
1 cup veggie broth
2 Tbsp nutritional yeast flakes
1 tsp light miso paste

LENTILS
1 cup veggie broth
1⁄2 cups french lentils sorted and well rinsed
2 tsp dried thyme
1 small bay leaf
CRUSHED TOMATOES
1 28 oz can crushed fire roasted tomatoes whole or diced tomatoes can be pulsed in blender until crushed
1 tsp salt optional
PASTA
1 pound ditalini pasta or other pasta shape

DIRECTIONS

1. Put the IP on Saute and dry saute the onions until lightly brown. Add a bit of water or broth and continue to saute until onions are translucent. Add garlic and saute another minute or two.

2. Using a high powered blender, add the sauteed onions and garlic along with the cashews, 1 cup veggie broth, nutritional yeast and miso paste. Blend on high until smooth. Set aside.

3. Add 1 cup veggie broth, lentils, thyme and bay leaf to IP. Manual, high pressure, 6 min, quick release. The lentils will still be a bit under cooked at this point.

4. Leave lentils and any remaining water in the pot and put on Saute. Add 2 1/2 cups water, bring to a boil. Add crushed tomatoes and salt (if using), bring to a simmer. Add the dry pasta and stir well. Manual, LOW pressure, 10 min, quick release. Note: allowing the mixture to come to a simmer before bringing to pressure helps to avoid the burning that can happen with tomatoes and pasta when under pressure.

5. Add cashew cream to pot and stir. Let sit a few minutes to thicken.

6. Serve and enjoy!

 

Plant Based InstaPotted Lentil Pasta

By , October 1, 2015

Submitted by Nancy, inspired by: Lentil-A-Roni from Isa Does It

Inspired by the Lentil-a-Roni recipe in Isa Does It, with several ingredient changes and the method completely overhauled and adapted for the IP. This was my fifth try making a pasta dish in the IP, and I was about to give up, but the results far exceeded my expectations!

Plant Based Lentil Pasta
~~~~~~~~~~~~~~~~~

CASHEW CREAM
1 small yellow onion roughly chopped
3 cloves garlic smashed, pealed, can be left whole
1⁄2 cup raw cashews presoaked if you don’t have a high powered blender
1 cup veggie broth
2 Tbsp nutritional yeast flakes
1 tsp light miso paste
LENTILS
1 cup veggie broth
1⁄2 cups (dry) french lentils sorted and well rinsed
2 tsp dried thyme
1 small bay leaf
CRUSHED TOMATOES
1 28 oz can crushed fire roasted tomatoes whole or diced tomatoes can be pulsed in blender until crushed
1 tsp salt optional
PASTA
1 pound ditalini pasta or other pasta shape

DIRECTIONS

1. Put the IP on Saute and dry saute the onions until lightly brown. Add a bit of water or broth and continue to saute until onions are translucent. Add garlic and saute another minute or two.

2. Using a high powered blender, add the sauteed onions and garlic along with the cashews, 1 cup veggie broth, nutritional yeast and miso paste. Blend on high until smooth. Set aside.

3. Add 1 cup veggie broth, lentils, thyme and bay leaf to IP. Manual, high pressure, 6 min, quick release. The lentils will still be a bit under cooked at this point.

4. Leave lentils and any remaining water in the pot and put on Saute. Add 2 1/2 cups water, bring to a boil. Add crushed tomatoes and salt (if using), bring to a simmer. Add the dry pasta and stir well. Manual, LOW pressure, 10 min, quick release. Note: allowing the mixture to come to a simmer before bringing to pressure helps to avoid the burning that can happen with tomatoes and pasta when under pressure.

5. Add cashew cream to pot and stir. Let sit a few minutes to thicken.

6. Serve and enjoy!

Pasta Florentine with Italian Sausage

By , September 20, 2015

Submitted by Tonya N.
Pasta Florentine with Italian Sausage

1 pound hot or sweet Italian sausage
1 diced onion
Minced garlic
Sliced mushrooms
12 oz bag frozen spinach
1 box penne pasta
1 jar sweet basil pasta sauce
Water (approx 2 cups)
3/4 cup shredded mozzarella
Grated pecorino romano

Using the “Saute” setting, brown the sausage along with the onions, garlic and mushrooms. Add the frozen spinach, the pasta, plus enough water so the pasta is just barely covered. 6 minutes on high (I used the “Meat” setting and reduced the time) then do a quick manual release when it beeps. Stir in shredded mozzarella. Serve it with grated pecorino romano cheese.

Manny’s Awesome Party Pasta Dish

By , August 25, 2015

Manny N.
————————-
Ingredients:
2 Chicken Breasts cut into slim strips ¼” by 1” approximately, about 2 Lbs. / 907 grams
1 can of cream of mushroom soup 10.5 oz / 298 grams
3 tbs butter
1 tbs virgin olive oil
2 cups of chicken stock
1 green bell pepper chopped 6 oz / 170 grams
1 medium size sweet onion chopped 7.5 oz / 213 grams
1 jalapeño pepper chopped 1.2 oz / 34 grams
1 can Ro*TEL Diced tomatoes Regular or Hot 10 oz / 283 grams, I used Hot
½ tsp granulated garlic
¼ tsp fresh ground pepper
2 cups of shredded cheddar cheese
8 oz / 226 grams Velveeta cheese
1 tsp of Worcestershire Sauce
1 package of spaghetti pasta 16 oz / 455 grams

Directions:
Turn on the electric pressure cooker and set it to sauté mode, if not you can do this on a pan on the stove. Add the butter and the olive oil and when it gets hot add the chicken and sauté for about 10 minutes.
If you cooked in on the stove put it back in the pressure cooker including the liquid on the pan. Now, cut the spaghetti pasta into about ¼ of the size of the original sticks (I know Italians will kill me for this but it is the only way to cook it in the IP) and add it to the pot on top of the chicken then add the rest of the ingredients on top of the pasta except for the cheese and close the lid. Cook in steam mode for 6 minutes and then do a quick release.
Add the cheese and stir until everything is well mixed.

Enjoy with garlic bread toasts and a glass of your favorite wine!

Dad’s Macaroni Soup

By , May 14, 2015

Submitted by Linda W.

Ingredients:

1 to 1 1/2 lbs. of hamburger
1 small onion chopped
3 celery stalks chopped
6 cups of beef broth, I also add 1 teaspoon of Kitchen Bouquet (browning and seasoning sauce – optional)
½ teaspoon salt and ¼ teaspoon pepper
½ box elbow macaroni or around 10 ounces
8 oz. can tomato sauce

Directions:

1.Saute hamburger till no longer pink, drain off most of the fat then add the celery and onion and saute for another minute or two. Press cancel button
2.Add broth and macaroni, press the soup button and set for 5 minutes.
3.Do a valve quick release and then stir in the 8 oz. can of Tomato sauce.
4.Can be served topped with some shredded or grated Parmesan cheese.

Mediterranean Tuna Noodle Delight

By , April 25, 2015

Submitted by Linda

Ingredients:
1 Tablespoon of Oil
½ cup of chopped red onion

8 ounces of dry wide egg noodles (uncooked)
1 can (14 ounces) diced tomatoes with basil, garlic and oregano(undrained) or any kind you have on hand. Better with the spices.
1-1/4 cups of water
¼ teaspoon of salt
1/8 teaspoon of pepper

1 can of tuna fish in water,drained
1 jar (7.5 oz.) marinated artichoke hearts,drained with saving the liquid, then chop it up.

Crumpled feta cheese
Fresh chopped parsley or dried. Whatever you have on hand.

Directions:
Saute the red onion for about 2 minutes.
Add the dry noodles,tomatoes,water, salt and pepper then set your IP to soup for 10 minutes.
Release the pressure value
Turn off the warm setting
Add tuna, artichokes and your reserved liquid from the artichokes and sauté on normal while stirring for about 4 more minutes till hot.
Plate, then top with a little feta cheese and parsley to your liking.

Moms Garden Pasta Recipes: Gummers Dinner Delight

By , September 2, 2014

Submitted by Medicinewoman

For older people who have no teethe

Directions:

In Instant Pot Pressure cooker combine & cook Ingredients for Egg Noodle Spaghetti with Garden Sauce

  • 1-2 lbs Garden fresh Tomatoes blanch on steam feature then Peel, core and seed then puree the Tomatos into a nice thick sauce then take out setting it into a bowl until ready.

Next Saute vegetables of the next three ingredients

  • 1 onion
  • 1 garlic clove
  • 1 pack fresh Organic Mushrooms chopped then scrape out into bowl of sauce and set a side.

Next Brown 1lb 99% lean ground beef in Instant Pot using the Saute function

Combine all tomato sauce with the sauted vegetables and add a little liquid.

Add your last ingredients Dried Egg-Noodles. Pressure cook for 7 minutes

Wait for the pressure to be released and open when safe

Before serving add your herbs for flavor and top with Romano Parmesan cheese

Serve and enjoy with a nice Garden Salad and a Red wine or Grape juice or beer for men or who ever prefer it to wine.