Pressure Cooker Pasta with Marinara Sauce and Three Cheeses
This pasta is creamy, delicious and comes together in a pressure cooker!
Ingredients
- 2 cups chicken stock or vegetable stock
- 1 lb penne pasta
- 2 cups marinara sauce homemade or storebought
- 1 teaspoon Italian seasoning
- ¼ teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon cayenne
- 3 tablespoon butter
- 2 cups whole milk
- 1 cup parmesan cheese grated
- ¼ cup pecorino cheese
- ½ cup mozzarella cheese
- 1 teaspoon red chili flakes for garnishing
- 1 teaspoon truffle oil for garnishing
Instructions
- In your pressure cooker, dump all the ingredient till butter. If penne is not submerged in the liquid, add a bit more chicken stock as needed. Seal the vent and pressure cook for 8 mins. Allow for natural release.
- Once steam has vented, hit Cancel. My Pressure Cooker automatically goes to Warm, which is what we need for the next steps. Add milk and stir well. You can add more milk if needed to loosen the pasta. Add the three cheeses, you can add more or less per your desired taste. Adjust for salt and add the chili flakes
- Serve hot with more cheese and a nice drizzle of truffle oil. OOOOF, the truffle oil is heaven!
Notes
- Since pressure cookers vary with brand, you may need to adjust the timing a bit. 8 mins should be plenty to cook the pasta but you can add more time if you feel it has a noticeable bite.
- Don't be alarmed to see the pasta dry after pressure cooking. You just need to loosen it up with milk, or half and half if you prefer that.