Instant Pot Bison Pasta Pasta Bisonte Food

INSTANT POT PASTA

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.

INSTANT POT® PIZZA PASTA

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.

INSTANT POT® BISON PASTA (PASTA BISONTE)

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat until indicator reads 'Hot.' Add bison, onion, red bell pepper, and olive oil. Saute until bison is browned and crumbly, 5 to 7 minutes. Add mushrooms; saute until slightly softened, 1 to 2 minutes.
• Stir basil, garlic, oregano, and bay leaf into the bison mixture. Add tomatoes, water, wine, and tomato paste. Turn cooker off. Add pasta; stir until coated. Mix in salt, onion powder, and garlic powder.
• Set cooker to Manual. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 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 lid. Stir well.

INSTANT POT® PASTA PRIMAVERA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and stir until melted. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant and butter starts to burn, 1 to 2 minutes. Season with pepper.
• Carefully pour in lemon juice; pot will release steam. Add cooking wine and immediately turn pot off. Scrape the bottom of the pot with a spoon to loosen any browned bits. Add pasta, then just enough water to barely cover it.
• Place a steamer basket on top of the pasta. Add frozen vegetables and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 2 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid. Remove steamer basket and stir vegetables into the pasta.