Instant Pot Cheesy Penne Pasta Food
INSTANT POT PASTA - CHEESY PENNE
Yield 4-6
Number Of Ingredients 11
Steps:
- Add all the spices, spaghetti sauce and broth into the Instant Pot bowl and mix it up.
- Pour in the penne, smooth it out so it's in a single layer on the top and the rest is in the sauce but do not mix or stir, it's okay that some of it is visible on top of the sauce. It is important that you do not stir the pasta in, you will get a burn notice if you do that, you just want the noodles to sink in naturally and spread the top ones evenly.
- Put your lid on, and turn your knob to seal. High Pressure for 9 minutes. Do a controlled quick release when you are done. (That means vent it out slowly, when it starts splattering or bubbling, close it up let it settle for about ½ a minute and then continue venting, do this whenever you see any liquid being released)
- When pressure is fully released, remove the lid and stir that pasta all up in the sauce.
- Add the cheese a bit at a time and mix in, when it starts to get super stringy add your milk and stir. Then continue to add the rest of your cheese.
- Serve on plates with additional shredded cheese as garnish.
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.
INSTANT POT CHEESY PENNE PASTA
Steps:
- Pour chicken broth, garlic, salt, pepper, and penne pasta into Instant Pot. Secure the lid, switch the knob to "sealing" and cook on "manual" for 5 minutes.
- When it is done cooking, let the pot do a natural release for 5 minutes.
- Remove the lid and pour in evaporated milk and marinara sauce. Stir the sauce into the pasta so that all the pasta is covered evenly.
- Add in Parmesan cheese and mozzarella cheese and stir until cheese is melted.
- Serve immediately and top with fresh basil and Parmesan cheese if desired.
Nutrition Facts : Servingsize 1 serving, Calories 3284 kcal, Fat 99 g, SaturatedFat 51 g, Cholesterol 286 mg, Sodium 6417 mg, Carbohydrate 436 g, Sugar 99 g, Protein 158 mg
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