Instant Pot Penne Pasta Recipes

INSTANT POT PENNE PASTA

Steps:

• Press the "Sauté" function key. When Instant Pot displays "Hot", add 1½ tbsp of oil. Add Italian sausage, cook undisturbed for 1 minute, stir for another minute, then add onion. Cook for 3 minutes.
• Add garlic, cook until fragrant. Add diced tomatoes, bring to a boil for about 2 minutes, add the Italian seasoning, and dried basil. Be sure to scrape the bottom of the pot to keep it from burning. Turn the instant pot off.
• Add penne pasta and press evenly on top of the sausage mixture. DO NOT STIR! Add chicken broth, press the pasta down gently to make sure it is submerged in liquid. DO NOT STIR!
• Put the lid on, sealed, and set to manual for "4 minutes". After the cooking cycle finished, wait for 5 minutes then quickly release the pressure.
• Open the lid and turn on the "Sauté" setting. You will see a lot of juices but it's normal. Stir and simmer the pasta and sauce for about 2-3 minutes. Note: If you find the texture is too hard to your liking, just simmer the pasta a bit longer until you reach the desired consistency. Stir occasionally.
• Add heavy cream. Stir lightly for 1-2 minutes or until the liquid is thickened. Add parmesan cheese, stir to combine. Add salt and pepper if necessary.

INSTANT POT® PENNE ALLA VODKA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Select High temperature setting, and preheat the pot for 1 to 2 minutes. Add butter and oil. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper, and cook, stirring often, for 1 minute.
• Pour in vodka and cook until reduced by half, about 3 minutes. Cancel Saute function. Stir in water, penne, and salt. Pour tomatoes over penne; do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream and Parmesan cheese; let stand for 3 minutes. Stir in pepper.

INSTANT POT PASTA

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.

INSTANT POT CHICKEN ALFREDO PENNE PASTA

Steps:

• Press "SAUTE" on the Instant Pot and let it heat up for a few minutes, then add in the oil.
• Sprinkle both sides of the chicken breasts with salt and pepper, then add to the Instant Pot. Brown chicken for about 3 minutes on each side.
• Add garlic, parsley, and chicken broth to the Instant Pot, being sure to scrape the bottom of the Instant Pot with a wooden spatula to remove any burnt bits or pieces from the chicken.
• Add the pasta on top of everything and press it gently down into the liquid with a spatula (don't stir it in with the other ingredients). The liquid should barely cover the pasta.
• Place the lid on the Instant Pot and turn the valve to "sealing."
• Press the "MANUAL" button and cook for 4 minutes.
• When the Instant Pot is finished cooking, move the valve to "venting" and do a quick release of the pressure. Remove the lid.
• Press the "SAUTE" button and add in the cream cheese, mozzarella cheese, and Parmesan cheese.
• In a small bowl, mix together water and cornstarch, then add into the Instant Pot. Stir together until sauce reaches desired thickness and serve.
• Top with fresh Parmesan cheese and basil, if desired.