Pressure Cooker Spaghetti Sauce Food

PRESSURE COOKER SPAGHETTI SAUCE

Steps:

• Place all ingredients into pressure cooker.
• Turn on heat to medium high.
• Once pressure has built (check directions on your pressure cooker) cook for 10 minute.
• Run under cold water to decrease pressure.
• Stir and serve over noodles.

PRESSURE COOKER SPAGHETTI SAUCE

Steps:

• Gather the ingredients.
• In a 6 or 8-quart pressure cooker, cook the beef and sausage over medium heat until brown . Stir the meat often so it breaks up as it cooks.
• Remove the meat with a slotted spoon and drain off the excess fat from the pressure cooker.
• Return the meat to the pressure cooker and add the stewed tomatoes , tomato paste, mushrooms, onion, celery, parsley, garlic, sugar, oregano, crushed red pepper, and bay leaves. Stir to combine all of the ingredients.
• Lock the lid in place, following the directions that came with your appliance. Bring the pressure cooker up to high pressure and cook for 10 minutes.
• Meanwhile, bring a large pot of water to a boil and add a generous sprinkle of salt. Cook the pasta until al dente according to the package directions.
• Drain the pasta and, if necessary, keep warm by placing it in a heatproof colander over simmering water.
• Use a natural or controlled release. Remove the bay leaves and taste for seasoning, adding salt and pepper as needed.
• Serve the sauce over the cooked pasta. Sprinkle with the Parmesan cheese (if using).

PRESSURE COOKER 30 MINUTE MARINARA SAUCE

Steps:

• Heat Pressure Cooker on medium heat and add olive oil.
• Chop onion and garlic however fine you like and add to hot oil.
• Cook for a minute do not brown!
• Throw in the rest of your spices except salt.
• Throw in the carrot( I leave it in large chunks and remove it but you may keep it in sauce if you like so you can cut it to whatever size you like or even mince it).
• Add the can of Tomatoes and some water--I use about 1/4 of the tomato can full of water -- it gets thick so you need to add enough or it could stick and burn.
• Put lid on cooker and bring to pressure. Turn down enough to keep it low but still have pressure in pot. Cook for 1/2 Hour. Turn off and bring pressure down by either quick release method or take off burner and let it naturally release.
• Take of lid and taste --add salt, maybe a pinch of sugar if you want. You can also stir in some more EVOO at this point remove carrot (or not), Voila! Done!
• *** I like it on Penne pasta with some grated Pecorino Romano and Parmesan cheese but you can use it on whatever you like. Lasagana, Veal Cutlet. Makes a good base for Clam Zuppa sauce or Tuna sauce.

PRESSURE-COOKER SICILIAN MEAT SAUCE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add 2 Tbsp. olive oil. In batches, brown the pork on all sides. Remove and set aside. , Add remaining oil to pressure cooker; saute onion for 2 minutes. Add garlic; cook 1 minute more. Add next 11 ingredients. Transfer meat to pressure cooker. Pour in broth and red wine; bring to a light boil. Lock lid; close pressure-release valve. Adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. , Discard bay leaves. Remove meat from pressure cooker; shred or pull apart, discarding bones. Return meat to sauce. Serve over pasta; if desired, sprinkle with Parmesan cheese.

PRESSURE COOKER LENTIL PASTA SAUCE WITH SPAGHETTI

Steps:

• Heat oil in electric pressure cooker using SAUTÉ setting. Add carrots, onions and garlic; cook and stir 3 to 4 min. or until vegetables are crisp-tender.
• Add all remaining ingredients except cheese and spaghetti; mix well. Stir in half the cheese. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 6 min. using HIGH PRESSURE COOK setting. Meanwhile, cook spaghetti as directed on package, omitting salt.
• When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to vent any remaining pressure.
• Drain spaghetti. Serve topped with marinara sauce mixture and remaining cheese.

PRESSURE COOKER SPAGHETTI AND MEATBALLS

Steps:

• Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
• Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
• Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
• Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
• Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.