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.

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.