Pizza Pasta In An Instapot Recipe 425
INSTANT POT PASTA
What's the saying about a watched pot? If you don't feel like waiting for water to boil, here is your solution for perfectly cooked al dente pasta, ready in no time.
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Combine 1 pound penne, 4 cups water and 2 teaspoons kosher salt in an Instant Pot® multi-cooker. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. There is no need to drain the pasta, but you can stir in 1 tablespoon butter or olive oil to keep it from sticking.
PIZZA PASTA IN AN INSTAPOT RECIPE - (4.2/5)
Provided by vickysue_4
Number Of Ingredients 11
Steps:
- Set the IP on "sauté". Melt the butter, add the garlic, seasoning, and ground beef. Sauté/brown the hamburger until it's no longer pink. Once browned, Add both spaghetti sauce and pizza sauce to the beef mixture. Next add in pasta. Add the water. Give it a stir and put on the lid, and be sure to set the toggle switch to "seal" Set on Manual for 5 minutes. Do a Quick Release and open the lid after the red pin has dropped. Add cheese and pepperoni and stir into the pot until melted and mixed in well. (Note: when I opened it, it looked like there was a lot of liquid at first, but after stirring and mixing it up well with the cheese and pepperoni, it turned out perfect). Serve and enjoy!
INSTANT POT® PIZZA PASTA
This is a quick meal to fix and can be customized with whatever pizza toppings you may like.
Provided by thedailygourmet
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, sausage, onion, and anchovies to the Instant Pot® once hot. Cook and stir, breaking up sausage until browned, about 5 minutes. Mix in bell pepper, mushrooms, and olives; stir to combine. Cancel Saute function.
- Scatter pasta evenly on top of sausage mixture. Pour in red wine. Spread pasta sauce evenly on top of the pasta, but do not stir.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Sprinkle mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper on top of the pasta. Stir to incorporate. Serve immediately.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 30 g, Cholesterol 34.8 mg, Fat 19.8 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 6.4 g, Sodium 1055.7 mg, Sugar 10.6 g
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- Add olive oil, onion, garlic, oregano, basil, mushrooms, pepperoni, tomato sauce, broth and pasta to Instant Pot in that order. Cook on high pressure for 4 minutes then do a quick release of pressure.
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- Set the IP on “sauté”. Melt the butter, add the garlic Italian seasoning and sausage. Sauté until the sausage is no longer pink.
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