Pasta Pomodoro


  • 1 yellow onion
  • ¼ cup olive oil
  • 2 tsp salt
  • 2 cans (28 oz.) whole peeled tomatoes
  • 1 lb. rigatoni
  • ¾ cup vegetable broth
  • ½ cup basil leaves
  • Parmesan cheese
  • Preheat the inner pot for 10 Minutes on Sauté, Normal/Medium.
  • Add the minced onion, olive oil, and salt and sauté until fragrant and translucent, about 7-8 minutes.
  • Add the crushed whole peeled tomatoes with their juices, rigatoni, and vegetable broth. Stir to combine.
  • Pressure Cook on High for 3 Minutes, and immediately quick release the pressure.
  • Add the basil and stir to combine. Serve with a dusting of parmesan cheese.
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