Instant Pot Pasta Marinara Food

INSTANT POT PASTA

Instant Pot Pasta image

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

Ingredients

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.

BASIC MARINARA FOR THE INSTANT POT®

Basic Marinara for the Instant Pot® image

This marinara sauce tastes like it's been simmering all day, but you'll have a savory, rich dish on the table in under an hour.

Provided by Bren

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato Marinara

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 cup diced onion
1 tablespoon minced garlic
¼ cup dry red wine
1 (28 ounce) can diced tomatoes
1 (28 ounce) can whole peeled tomatoes
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
¾ teaspoon sea salt
freshly ground black pepper to taste
1 pinch red pepper flakes
1 bay leaf

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add olive oil and onion; cook until onion is translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in red wine and simmer until reduced by half.
Pour diced tomatoes and whole tomatoes into the pot. Bring to a simmer. Stir in basil, oregano, parsley, salt, pepper, red pepper flakes, and bay leaf. Press Keep Warm. Close and lock the lid. Seal the vent. Select Manual function and set timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard bay leaf. Use an immersion blender to puree the sauce.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 13.8 g, Fat 4.8 g, Fiber 3.5 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 615.3 mg, Sugar 7.6 g

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