Pressure Cooker Pasta Dinner Recipes

PRESSURE COOKER PASTA DINNER

Steps:

• Pre-heat the pressure cooker using the brown setting.
• Add the crumbled sausage and cook util browned. Remove the sausage with a slotted spoon and set aside. Add the peppers, garlic and red pepper flakes to the cooker and cook for a few minutes. Add the wine and bring to a simmer. Add the chicken stock, crushed tomatoes, sun-dried tomatoes and artichokes, and return the sausage to the pan. Stir i the rigatoni, pushing it under the liquid and lock the lid in place.
• Pressure cook on HIGH for 7 minutes.
• Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid.
• Season to taste with salt and freshly ground black pepper. Serve with Parmesan cheese.

PRESSURE COOKER BLACK BEAN SOUP

Steps:

• In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
• Add the water, beans, chorizo, garlic and bay leaves.
• Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
• Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
• Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
• Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.

PRESSURE-COOKER TUSCAN CHICKEN PASTA

Steps:

• In a 6-qt. electric pressure cooker, combine the first 4 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Add the milk, cream cheese and garlic powder. Cook and stir until cream cheese is melted, 3-5 minutes. Stir in spinach, Parmesan cheese, sun-dried tomatoes, basil, salt and pepper, basil. Cook and stir until spinach is wilted. Press cancel. Serve immediately. Garnish with additional basil, if desired.