pressure cooker pasta dinner

Name: Pressure Cooker Pasta Dinner
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 2 pound(s) hot italian sausage, casings removed and crumbled (about 4 links); 2 - red bell peppers, cut into large chunks; 1 - yellow bell pepper, cut into large chuks; 2 - cloves garlic, minced; pinch(es) crushed red pepper flakes; 1/2 cup(s) red wine; 2 cup(s) 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 ounce(s) dried rigatoni pasta; - salt & pepper to taste; - grated parmesan cheese (optional)

52 Pinches 5 Photos

Tracy McBurney

The Villages, FL

Updated on Jul 21, 2015

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!

Rate

This is a great dinner on a day when you just don't have a whole lot of time to make a fuss. Serve with a salad and you have a gourmet meal.

prep time 20 Min

cook time 10 Min

method Pressure Cooker/Instant Pot

yield 4-6 serving(s)

Ingredients

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

How To Make pressure cooker pasta dinner

Step 1

Pre-heat the pressure cooker using the brown setting.

Step 2

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.
Step 3

Pressure cook on HIGH for 7 minutes.
Step 4

Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid.
Step 5

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