Best Instant Pot Sunday Night Pasta Recipes

Instant Pot

Provided by tacocat1000

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 onion, finely chopped
3 garlic cloves, minced
1 lb ground meat (beef or turkey)
18 frozen meatballs (optional)
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 (24 ounce) jar pasta sauce (I use Classico)
1 (1 lb) box penne

Steps:

Cook the frozen meatballs in the oven according to the package instructions.
While the meatballs are cooking, set the instant pot to saute mode and throw in the olive oil, onion and garlic until soft.
Add in the ground meat, salt and pepper and cook until well browned. Deglaze the pan with a little less than a 1/4 cup of water. Just make sure nothing is stuck on the bottom.
Pour in the pasta sauce and add 1 jar + 1/2 jar of water. Stir well. Turn off the instant pot.
Add the pasta on top of the meat sauce but do not stir it around. Just push it down to fully submerge.
Cook it on high pressure for 5 minutes and do a quick release. Add in the browned meatballs and serve immediately!

Nutrition Facts : Calories 412.4, Fat 7.3, SaturatedFat 1.4, Cholesterol 2.6, Sodium 917.8, Carbohydrate 80.1, Fiber 12.1, Sugar 12.2, Protein 8.3

Instant Pot Pasta image

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 0

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.