I have to admit, I was a little hesitant to try pressure cooking pasta. But then I spoke with a friend and he gave me a great recipe to get started with. I’ve modified his recipe a little to make it my own and to work for our family. Including prep time, this recipe can be started and onto to the table in about 30 minutes.
I’ve made it in the electric pressure cooker one night when the babysitter was here. I got it going before I left and the cooker went to keep warm mode until she was ready to feed the crew. Its the perfect alternative to feeding them hot dogs again!
The trick to making pasta in your pressure cooker is to stick with bigger noddle like penne or even bow ties. Spaghetti or fettuccini won’t work in the pressure cooker – it will just end up a gloppy mess!
- 1 T olive oil
- 1 lb of hamburger or ground Italian sausage
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- 2 cups of sliced mushrooms, canned or fresh
- 1 cup of chopped red pepper
- 28 oz of crushed tomatoes
- 4 cups of water
- 1 T Italian seasoning
- ⅛ t red pepper flakes
- 16 oz of penne or cavatappi pasta
- shredded mozzarella cheese (for serving)
- If using an electric pressure cooker, turn to brown setting. If using a stovetop cooker, preheat pan to medium high heat. Add oil to warm pan. When oil is warm, brown meat. When meat is almost brown, add onion and garlic and saute until onion is translucent and meat is cooked through (no pink remaining). Drain extra fat from pan (I use a paper towel to soak it up).
- Add remaining ingredients. Give the pan a stir.
- Place lid on cooker, lock lid and bring to high pressure. If using an electric cooker, set for 5 minutes. If using a stovetop cooker, set for 7 minutes.
- Let pressure release naturally.
- Top with mozzarella cheese and serve.