Instant Pot Supreme Pizza Pasta Recipes
INSTANT POT® PIZZA PASTA
This is a quick meal to fix and can be customized with whatever pizza toppings you may like.
Provided by thedailygourmet
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, sausage, onion, and anchovies to the Instant Pot® once hot. Cook and stir, breaking up sausage until browned, about 5 minutes. Mix in bell pepper, mushrooms, and olives; stir to combine. Cancel Saute function.
- Scatter pasta evenly on top of sausage mixture. Pour in red wine. Spread pasta sauce evenly on top of the pasta, but do not stir.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Sprinkle mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper on top of the pasta. Stir to incorporate. Serve immediately.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 30 g, Cholesterol 34.8 mg, Fat 19.8 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 6.4 g, Sodium 1055.7 mg, Sugar 10.6 g
INSTANT POT PASTA E FAGIOLI RECIPE (OLIVE GARDEN COPYCAT)
A favorite Olive Garden copycat recipe is our tasty Instant Pot pasta e fagioli recipe! This easy Instant Pot soup recipe is filled with so many delicious vegetables, protein sources, and tender pieces of pasta that you will leave the table perfectly satisfied.
Provided by Maria Kendall
Categories Soup
Time 42m
Number Of Ingredients 18
Steps:
- Press SAUTE on your Instant Pot.
- Once it heats up, add the olive oil.
- Place the ground beef and onion into the Instant Pot with the hot oil and brown until fully cooked.
- Add in the garlic and saute for a minute more.
- Dump in the rest of your ingredients, making sure that as much of the pasta as possible is covered by the beef broth.
- Place the lid on top, press the PRESSURE COOK and set timer for 5 minutes.
- When the timer is done, do a quick release of the pressure.
- Stir everything together and serve. If desired, top with fresh grated Parmesan cheese and fresh basil.
Nutrition Facts : Calories 458 kcal, Carbohydrate 59 g, Protein 33 g, Fat 10 g, SaturatedFat 3 g, TransFat 0.3 g, Cholesterol 47 mg, Sodium 1756 mg, Fiber 12 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving
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- Turn on pot to the Sauté setting. Add the sausage and onion. Cook until the meat is cooked through.
- Add Italian seasoning, oregano, garlic powder (or garlic), red pepper flakes, salt, pepper, and bell pepper, and mushrooms, if using. Stir.
- Add the broth or water and stir, scraping the bottom of the pot to deglaze (get up any browned bits).
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- Chop mushrooms super fine or blend in a food processor. In a larger bowl, combine ground susage and mushrooms and kneed until mixed well.
- Turn Instant Pot onto saute and wait until it is hot. Add meat mixture, salt, pepper, and garlic. Cook meat until no longer pink then drain off excess fat and water. Turn Instant Pot off.
- Add green pepper, onion, black olives (reserving a few for the top), pepperoni (reserving a little for the top), rotini pasta, pizza sauce and water. Do not stir.
- Close Instant Pot and set to sealing position. Select manual high pressure (the manual button or the pressure cook button on the newer models) and set timer for 5 minutes. When time is up, perform a quick release.
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- In a large skillet, heat on medium-high and begin breaking the ground Italian sausage into bite-size pieces. Cook until golden for 3-4 minutes. Push the sausage to the sides of the pot. In the middle of the pot, add in the uncured pepperoni, diced onion, garlic, and red bell pepper. Saute for 2 minutes, then add in the blended mushrooms. Mix well.
- Next, add in the rotini pasta. Mix well, then pour in half the water, followed by all the pasta sauce. Use the remaining water and add to the pasta jar, close lid and shake. Then pour into the skillet. Mix well, then reduce heat to medium, and place a lid on the skillet. Cook for 15 minutes or until pasta is cooked to al dente. Stir periodically.
- Once the pasta is done, turn the heat off, top with the fresh mozzarella cheese and place the lid back on for a few minutes until melted. *If your pan can handle the heat stick it under the broiler for a few minutes until the cheese is melted and golden in color.
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