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pressure cooker pasta dinner

MaryKaygirl avatar
Recipe by
Tracy McBurney
@MaryKaygirl
The Villages, FL

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!

►
yield 4 -6
prep time 20 Min
cook time 10 Min
method Pressure Cooker/Instant Pot

Ingredients For pressure cooker pasta dinner

  • 2 lb
    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 c
    red wine
  • 2 c
    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 oz
    dried rigatoni pasta
  • salt & pepper to taste
  • grated parmesan cheese (optional)

How To Make pressure cooker pasta dinner

  • 1
    Pre-heat the pressure cooker using the brown setting.
  • 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.
  • 3
    Pressure cook on HIGH for 7 minutes.
  • 4
    Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid.
  • 5
    Season to taste with salt and freshly ground black pepper. Serve with Parmesan cheese.
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