Instant Pot Rigatoni With Meat Sauce Recipes

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.

INSTANT POT RIGATONI WITH MEAT SAUCE

Steps:

• Press the saute function on the pressure cooker and add the olive oil and onion to the inner pot. Cook until onion softens and becomes translucent, about 3 to 5 minutes, stirring as needed to prevent onion from burning.
• Add the garlic and continue cooking for 1 minute more.
• Add the ground turkey, breaking up the meat into crumbles with a wooden spoon, and cook until almost cooked through, about 5 minutes.
• Turn off instant pot and stir in the fennel seed, black pepper, marinara sauce and 3/4 cup water until thoroughly combined.
• Add the rigatoni, then layer with tomatoes, mushrooms and bell peppers making sure the pasta is completely covered. Do not stir the ingredients.
• Place the lid on the pot in the lock position and move the steam release handle to Sealing position. Press manual button and cook on HIGH pressure for 6 minutes.
• Once the cooking cycle is complete, move the steam release handle to Venting position to quickly release the steam, being careful not to get burned. (I like to cover the steam release valve with a dish towel before releasing the steam.)
• Once the pressure has been released, unlock and remove the lid. Stir the ingredients with a wooden spoon and allow to sit, uncovered for 2 minutes before stirring in the grated cheese.
• Divide evenly among 6 pasta bowls and serve with additional grated cheese and sliced basil or chopped parsley, if desired.

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.