Pasta Puttanesca


  • 3 garlic cloves
  • 32 oz jar pasta sauce
  • 3 cups Water
  • 4 cups dried pasta
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp Capers
  • 1/2 cup pitted kalamata olives
  • 1 tsp fine sea salt
  • 1/4 tsp ground black pepper
  • 2 tsp grated lemon zest
  • Combine all of the ingredients in the inner cooking pot and stir to coat the pasta.
  • Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 5 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure. Unlock and remove the lid.
Previous Next