Electric Pressure Cooker Pasta Recipe
1. Bison Pasta Recipe
Ingredients
- 1 or 2 teaspoons of garlic powder
- 12-ounce ground bison
- 1 or 2 cups diced onion
- 1 or 2 cups of diced red bell pepper
- 2 tablespoons of olive oil
- 1 or 2 cups of chopped fresh basil
- 4 cloves garlic
- 1 tablespoon of dried oregano
- 1 bay leaf
- 14.5-ounce diced tomatoes
- 1 cup of water
- 1 or 2 cups of red wine
- 8-ounce baby portobello mushrooms
- 1 tablespoon of tomato paste
- 16-ounce throttle pasta
- 1 or 2 teaspoons of salt
- 1 or 2 teaspoons of onion powder
Directions
- First, turn on a multi-functional pressure cooker and choose the Sauté function; properly heat it until the indicator shows ‘Hot’. Combine onion, bison, olive oil, and red bell pepper. After that, sauté it until the bison has properly browned and soft, 8 to 10 minutes. Combine mushrooms next; sauté it until lightly softened, 5 to 6 minutes.
- Next, stir garlic, basil, bay leaf, and oregano into the bison mix. Add water, tomatoes, tomato paste, and wine. Turn the cooker off. Combine pasta; then stir it until appropriately coated. Mix it in onion powder, salt, and garlic powder.
- After that, we need to fix a cooker to the Manual. Lock and close the lid. Choose the high pressure correctly according to the manufacturer’s directions; set the timer for 10 minutes. Provide 10 to 12 minutes for the strength to build appropriately.
- Finally, release the pressure accurately using the quick-release system according to the manufacturer’s directions, about 6 minutes. Open and remove the lid and stir it well.
Nutrition Facts (For Per Serving): calories: 459; fat: 6.8g; carbohydrates: 70.7 g; protein: 23.2 g; cholesterol: 29 mg; sodium: 460 mg.
2. Orecchiette Pasta
Ingredients
- 1 or 2 cups Parmigiano-Reggiano cheese
- 2 tablespoons of olive oil
- 1 or 2 onion – diced
- Salt for taste
- 1 or 2 cups of low-sodium chicken broth
- 1 or 2 cups of orecchiette pasta
- 8-ounce spicy Italian sausages
- 1 or 2 cups of roughly chopped arugula
Directions
- First, heat the olive oil in a multi-functional pressure cooker over medium temperature. Cook and then stir in the onion properly with a pinch of salt in warm oil until the onion is smooth and golden, 8 to 10 minutes. Mix the sausage into the onions; stir and cook it until the sausage is split up and browned adequately.
- Pour 1 or 2 cups of chicken broth into the sausage dough and take it to a boil while rubbing the browned pieces in the pan with a spoon. Mix in orecchiette pasta; then cook and stir the pasta in boiling broth, combining remaining ingredients while the liquid is smoothly absorbed until the pasta is properly cooked through. And most of the soup is also absorbed adequately for about 20 minutes.
- Finally, stir the arugula carefully into the pasta-sausage mix until the arugula wilts. Then ladle the pasta into the bowls and the dust with the Parmigiano-Reggiano cheese.
Nutrition Facts (For Per Serving): calories: 662; fat: 39.1g; carbohydrates: 46.2 g; protein: 31.2 g; cholesterol: 60 mg; sodium: 1360 mg.
3. Pasta Pomodoro
Ingredients
- 1 or 2 cups of grated Parmesan cheese
- 16-ounce angel hair pasta
- 1 or 2 cups of olive oil
- 1 or 2 onion
- 4 cloves garlic
- 2 cups of Roma tomatoes
- 2 tablespoons of balsamic vinegar
- 10.75-ounce low-sodium chicken broth
- Crushed red pepper
- Freshly ground black pepper
- 2 tablespoons of chopped fresh basil
Directions
- First, take a medium pot of salted water to a boil. Then, add in the pasta and cook it for 10 minutes; drain it.
- Second, pour the olive oil smoothly in a large deep multi-functional pressure cooker over high temperature. Next, sauté garlic and onions until quickly browned. Reduce warmth to medium-high and combine vinegar, chicken broth, and tomatoes; simmer it for about 10 minutes.
- Finally, stir it in black pepper, red pepper, cooked pasta, and basil, tossing entirely with sauce. Then simmer it for about six more extra minutes plus serve the topped with the grated cheese.
Nutrition Facts (For Per Serving): calories: 500; fat: 18.3g; carbohydrates: 69.7 g; protein: 16.2 g; cholesterol: 6 mg; sodium: 350 mg.