Instant Pot Rigatoni Firenze Recipes

INSTANT POT RIGATONI FIRENZE

Steps:

• On the Instant Pot, hit "Sauté" and "Adjust" so it's on the "More" or "High" setting. Add the olive oil to the pot, heat it up and then add in the onion and sauté for 5 minutes
• Add in the garlic and basil leaves in sauté for another minute with the onion
• Pour in the broth and crushed tomatoes and give everything a stir
• Next, add in the red wine, kosher salt, seasoned salt, oregano, Italian seasoning and stir everything together once more
• Then, add in the rigatoni and smooth it out so it's submerged in the sauce but DO NOT STIR!
• Secure the lid and cook for 8 minutes at high pressure for al dente (firmer, chewier) noodles or 10 minutes for softer noodles. Quick release when done
• When the lid comes off, stir the rigatoni up with the sauce so everything gets mixed together well (NOTE: If the pasta seems not totally done or too al dente, it will be shortly as you will be stirring it in the heated sauce for a few more moments when you add the cheese)
• Add in the Mozzarella and Asiago and stir for about 3-5 minutes as the pasta continues to heat. The cheese will be gooey and stretchy as first, but will then become hidden in the sauce on the surface as it melds into the sauce. Once you dig into it, it will be ever so present.
• Place some into individual bowls and top with additional shaved Asiago cheese and a basil leaf for presentation
• Enjoy!

RIGATONI WITH MEAT SAUCE - INSTANT POT RECIPE - (4.1/5)

Steps:

• Heat the oil in your pressure cooker's pot (with the Instant Pot, hit saute) and saute the onions, mushrooms, garlic and a pinch of kosher salt and a few grinds of black pepper until softened, at least five minutes. Stir in the oregano, basil and tomato paste and cook another minute, stirring constantly with a wooden spoon. Add in the sausage meat that you have removed from the casings and brown, breaking it up with your spoon, until no pink remains. Pour in the water, the tomato puree and, using your hand, squish the San Marzano tomatoes in to break them up and then pour in all of the liquid from the can. Give the pot a good stir to make sure you get up all of the bits on the bottom of the pot and then add in the dry pasta. Give it one more good stir, lock on the lid and and program it for 6 minutes using the manual setting (at high pressure). When the time is up, open the lid after you release the steam (quick release) and let it sit for another minute or two , giving it a couple of stirs, to thicken up a bit. If the sauce seems too thin, you can turn the saute feature back on and simmer it for a couple of minutes as well. Serve in big bowls with freshly grated Parmesan.

CHEESY RIGATONI IN THE INSTANT POT®

Steps:

• Place oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, onions, celery, bell pepper, and garlic. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
• Add water, spaghetti sauce, rigatoni, Worcestershire sauce, thyme, salt, and pepper; stir to combine. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in Cheddar cheese, 1/2 cup at a time.