Pressure Cooker Pasta Dinner Recipes

PRESSURE COOKER PASTA DINNER

Pressure cooking is a great way to have a good meal in little time. I guarantee your guests will think you cooked this all day, it's that good!

Provided by Tracy McBurney @MaryKaygirl

Categories Pasta

Number Of Ingredients 13

Pressure Cooker Pasta Dinner image

Steps:

Pre-heat the pressure cooker using the brown setting.
Add the crumbled sausage and cook util browned. Remove the sausage with a slotted spoon and set aside. Add the peppers, garlic and red pepper flakes to the cooker and cook for a few minutes. Add the wine and bring to a simmer. Add the chicken stock, crushed tomatoes, sun-dried tomatoes and artichokes, and return the sausage to the pan. Stir i the rigatoni, pushing it under the liquid and lock the lid in place.
Pressure cook on HIGH for 7 minutes.
Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid.
Season to taste with salt and freshly ground black pepper. Serve with Parmesan cheese.

Ingredients

2 pound(s) hot italian sausage, casings removed and crumbled (about 4 links)
2 - red bell peppers, cut into large chunks
1 - yellow bell pepper, cut into large chuks
2 - cloves garlic, minced
pinch(es) crushed red pepper flakes
1/2 cup(s) red wine
2 cup(s) chicken stock
1 can(s) (28 oz) crushed tomatoes
1 can(s) (8.5 oz) jar sun-dried tomatoes, drained
1 jar(s) (14 oz) marinated, water packed artichokes, drained
12 ounce(s) dried rigatoni pasta
- salt & pepper to taste
- grated parmesan cheese (optional)

PRESSURE-COOKER TUSCAN CHICKEN PASTA

If you're looking for a quick and easy dinner, this Tuscan chicken pasta is just the ticket. After the milk and cream cheese are added, the mixture will look liquidy. Just continue to cook and stir and the dish will come together. -Amber Gaines, Colorado Springs, Colorado

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Pressure-Cooker Tuscan Chicken Pasta image

Steps:

In a 6-qt. electric pressure cooker, combine the first 4 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Add the milk, cream cheese and garlic powder. Cook and stir until cream cheese is melted, 3-5 minutes. Stir in spinach, Parmesan cheese, sun-dried tomatoes, basil, salt and pepper, basil. Cook and stir until spinach is wilted. Press cancel. Serve immediately. Garnish with additional basil, if desired.

Nutrition Facts : Calories 660 calories, Fat 26g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 1199mg sodium, Carbohydrate 62g carbohydrate (14g sugars, Fiber 7g fiber), Protein 41g protein.

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
8 ounces cellentani or uncooked spiral pasta
2 cups chicken broth
2 tablespoons butter
3/4 cup 2% milk
4 ounces cream cheese, cubed
1/2 teaspoon garlic powder
3 cups fresh baby spinach
1 cup grated Parmesan cheese
1 package (3 ounces) julienned soft sun-dried tomatoes (not packed in oil)
2 tablespoons chopped fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper

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From pressurecookrecipes.com
Ratings 65
Calories 639 per serving
Category Dinner, Lunch, Main

Brown Ground Beef: Heat up your pressure cooker (Instant Pot: press Sauté, then Adjust to go to Sauté More). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT). Add 1 tbsp olive oil in Instant Pot. Ensure to coat the oil over the whole bottom of the pot. Add in ½ pound of ground beef and season with kosher salt and ground black pepper. *Pro Tip: Meat juice begins to come out of ground beef. Let the moisture evaporate. Browning begins due to maillard reaction. Remove & set aside.
Sauté Onion, Garlic, Celery, Mushrooms: Add 1 tbsp olive oil in the pot. Add sliced onion, sauté. Add a pinch of kosher salt and ground black pepper to season. Stir occasionally until slightly browned. Then, add minced garlic and stir for roughly 30 seconds until fragrant. Add sliced mushrooms, chopped celery, a pinch of dried oregano, and dried basil. Cook for another minute. Taste seasoning and adjust with more kosher salt and ground black pepper if necessary.
Deglaze & Make Pasta Sauce: Pour in a dash of sherry wine and deglaze the bottom of the pot with a wooden spoon. Add browned ground beef, 1 cup unsalted chicken stock, 2 cups water, 2 tbsp regular soy sauce, 1 tbsp fish sauce, and 1 tbsp Worcestershire sauce. Mix everything together.
Pressure Cook Pasta: Pour 450g Penne pasta into the sauce. Place 156ml tomato paste on top of the pasta. Taste and adjust with more kosher salt and ground black pepper if necessary. *Pro Tip: Ensure all the Penne pasta are completely submerged into the sauce. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 4 minutes, wait 5 minutes before doing a Quick Release. Open the lid carefully.

Pressure Cooker Pasta Dinner Recipes

PRESSURE COOKER PASTA DINNER

Pressure cooking is a great way to have a good meal in little time. I guarantee your guests will think you cooked this all day, it's that good!

PRESSURE-COOKER TUSCAN CHICKEN PASTA

If you're looking for a quick and easy dinner, this Tuscan chicken pasta is just the ticket. After the milk and cream cheese are added, the mixture will look liquidy. Just continue to cook and stir and the dish will come together. -Amber Gaines, Colorado Springs, Colorado

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