Pressure Cooker Pasta Dinner

Tracy McBurney


Pressure cooking is a great way to have a good meal in little time. I guarantee your guests will think you cooked this all day, it's that good!

Featured Pinch Tips Video

☆☆☆☆☆ 0 votes
20 Min
10 Min
Pressure Cooker


2 lb
hot italian sausage, casings removed and crumbled (about 4 links)
red bell peppers, cut into large chunks
yellow bell pepper, cut into large chuks
cloves garlic, minced
crushed red pepper flakes
1/2 c
red wine
2 c
chicken stock
1 can(s)
(28 oz) crushed tomatoes
1 can(s)
(8.5 oz) jar sun-dried tomatoes, drained
1 jar(s)
(14 oz) marinated, water packed artichokes, drained
12 oz
dried rigatoni pasta
salt & pepper to taste
grated parmesan cheese (optional)


1Pre-heat the pressure cooker using the brown setting.

Step 2 Direction Photo

2Add 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.

Step 3 Direction Photo

3Pressure cook on HIGH for 7 minutes.

Step 4 Direction Photo

4Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid.

Step 5 Direction Photo

5Season to taste with salt and freshly ground black pepper. Serve with Parmesan cheese.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy
Hashtag: #easy