Skip to main content

Pasta in the Instant Pot

Continuing my streak of amazing suppers in my Instant Pot, tonight I offer you pasta!

So I read several different recipes for spaghetti in the Instant Pot.  They seemed fairly formulaic, and most used jarred pasta sauce (which I never have around).

So armed with some ratios, canned tomatoes and penne, I set out to make supper.

Was this perfect?  No.  Was it good? Yes. Will I do it differently next time? Yes (but I never really do anything the same way twice).

For the sake of posterity, I will call this recipe 3 Cheese Mushroom Pasta.

3 Cheese Mushroom Pasta

1/2 box of penne pasta (you could also use regular spaghetti noodles, I just didn't have any)
3 tablespoons olive oil
1 small sweet onion, chopped
1/2 teaspoon garlic powder
8 large cremini mushrooms, sliced
28oz (2 14.5oz cans) fire roasted diced tomatoes
2 cups water or broth
2 sprigs thyme
2 sprigs oregano
2 sprigs basil
1 cup crumbled feta cheese
1/2 cup shredded cheddar or mozzarella
1/4 cup finely shredded asiago or Romano or Parmesan

Make sure the silicone ring is in the lid.  Make sure the liner is in the pot.  Turn the pot on sauté. After it heats up a bit, add the olive oil, onion, garlic powder, mushrooms, and herb sprigs.  Stir them around until the onions are soft and translucent.  Add the fire roasted tomatoes and water, then dump in the pasta.  Poke pasta pieces down until they are covered, but do not stir them in.  Season with salt and pepper, but the feta will add some salt at the end, so don't over season now.

Hit the cancel button on the pot and then hit manual.  Set the time for 11 minutes.  While the pot is coming to pressure, shred your cheeses.  After the pot beeps, immediately release the pressure.  This will take a while.  Don't get scared, I promise the pot won't launch off your counter.

Open the pot and stir the pasta.  It should be just about perfect.  Stir in the 3 cheeses and let it sit about 5 minutes.  Serve with garlic bread.

What would I do differently next time?  I would add more fresh herbs at the end.  I might stir in half a block of cream cheese after it cooks- the sauce was a little too thin- maybe the cream cheese would tighten it up a bit.

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Pork Posole- Instant Pot Version

I have a good friend at work who is from the Jalisco region of Mexico.  Lorenza grew up outside of Puerto Vallarta.  Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.

Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.

My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.

In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.

I make absolutely no claims of authenticity, nor do I believe this is the best way to make it.  But it sure did hit the spot after a day of cleaning and craft projects!

Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: