Pasta is one of the most used food items. Learn how to cook pasta in an instant pot quickly. You can walk away from your stove easily while your pasta cooks. Hassle-free, no boiling, and no stirring. Presenting pasta pressure cooker recipe.
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Pasta is among the favourite meatless meals.
It’s easy to make and assemble. Making it in the pressure cooker can be your stress-free meal.
This makes it easier to assemble dinner with kids or with tremendous household chores.
To make this into a full meal, you can serve it with garlic bread and salad.
It can also be served in combination with fresh fruit and frozen veggies. In other words, it’s a quick meal that the whole family enjoys.
Instructions for Cooking Pasta|Pasta Pressure Cooker Recipe| Instant Pot
CALCULATING YOUR COOK TIME FOR PASTA PRESSURE COOKER RECIPE
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To assemble the perfect pasta from your pressure cooker, there’s a pretty simple trick. Note the time listed on the box, cut it in half, then deduct an additional minute.
This technique works as a good starting point, whether you’re using regular pasta, whole wheat pasta. It also works for gluten-free pasta, rice-based pasta, or any pasta of your choice.
In PASTA PRESSURE COOKER RECIPE, If you prefer your pasta with a bit more bite, next time you cook it, subtract an additional minute from the cooking time.
If you want it softer, add a minute until you get it just like it. You can easily adjust the cooking time according to your liking.
After a few attempts, you can master your pasta.
High-starch foods (like potatoes and pasta) often foam while cooking and generally benefit from a more extended original release to allow the foam to release.
Moreover, pasta is a quick-cooking food. You need a quick pressure release to stop the pressure.
If foaming creates an issue, add a little bit of fat to your pasta in the form of oil or butter.
If you prefer a meat sauce, saute the ground beef or chicken at the bottom of a pressure cooking pot, then transfer to a paper towel-lined plate and keep it aside. The fat from the meat will help reduce foaming.
KNOW YOUR TYPE OF NOODLES
Some types of pasta cook better in the pressure cooker than others.
Generally, I prefer to use shorter noodles like rotini, penne, farfalle (bowtie), or shells.
I’ve found that longer pasta, including spaghetti, linguine, and angel hair, can sometimes clump together in the pressure cooker.
Shorter noodles don’t have that problem.
If you want to cook spaghetti, break the noodles in half and add a tablespoon or two butter or vegetable oil to the pressure cooking pot.
This will help minimize clumping of pasta. Once you’ve released the pressure, give the noodles in the pot a gentle stir. If in need, use a fork to separate the individual noodles from the clump.
The brand also makes a considerable difference in specialty noodles like gluten-free or whole-wheat kinds of pasta.
ADDING THE INGREDIENTS
You’ll need to use enough liquid to cover the pasta in the pot barely. After cooking, drain your pasta through a colander or use a ladle to spoon off the cooker’s extra liquid.
I prefer to cook the pasta in water and then cook the sauce in the same pasta pot.
Increasingly, many people like cooking their pasta in a thick creamy sauce. If you do this, it is so important to make sure you’ve added enough liquid to the pot.
If you’re cooking the pasta in a sauce and the sauce seems thin and runny, you can turn off your pressure cooker.
The pasta will continue to absorb the liquid sauce as it cools down gradually. If the sauce has far too much liquid, you can turn on the Sauté feature and simmer the pasta until the sauce thickened.
Serving: 8 servings
Pressure Cooker Pasta recipe and Quick Marinara Sauce
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
- 4 cups water, plus more as needed
- Firstly 2 tablespoons vegetable oil
- Add 1 1/4 teaspoons salt, divided
- Package penne pasta1 (16 ounces)
- 1 (28 ounces) can crushed tomatoes in puree
- 1 1/2 teaspoons garlic powder
- And 1 teaspoon dried basil or use one tablespoon freshly chopped basil leaves
- 1/4 teaspoon red pepper flakes
- Freshly grated Parmesan, Romano, or mozzarella cheese, for serving
1. In the pressure cooking pot, stir together water, vegetable oil, one teaspoons salt, and pasta. Make sure the water covers the pasta in the pot completely.
2. Place a rack in the pressure cooker above the penne.
3. For the marinara sauce, in a 7-inch round cake pan, stir together the tomatoes, garlic powder, basil, red pepper flakes, and 1/4 teaspoon salt. Use a sling to lower the pan onto the rack carefully.
4. Lock the lid in place. Select High Pressure and add 3 minutes cook time.
5. When the cooking time ends, turn off the pressure cooker. Use a quick pressure release.
6. If more massive water drops or foam start to emerge from the steam release valve, return the switch to the Sealed position and wait for 30 seconds or a minute, then rerelease the pressure.
7. Repeat this process, as needed, until no foam comes from the steam release valve, and all the pressure is released.
8. When the valve drops, carefully remove the lid. Take out the marinara sauce and rack from the cooking pot.
9. If you prefer your pasta more tender, select Saute and simmer until it reaches your desired tenderness. Use a spoon or strainer to remove excess water from the pasta.
10. Stir in the marinara. Taste and adjust the seasoning if desired.
11. Serve topped with cheese.
If your pasta has a different cook time mentioned on the box, you’ll need to convert the time cooked accordingly to the pressure cooker.