I saw this recipe on Facebook and had to try it out with my Instant Pot. It was yummy! Originally it is from Six Sister's Stuff, but I am going to add a couple things to the recipe that were helpful to me.
Instant Pot Cheesy Penne Pasta
INGREDIENTS
- 4 cups chicken broth (2 cans 14-15 oz)
- 2 cloves garlic (minced) (2 tsp. minced garlic in oil)
- Salt and pepper (to taste)
- 16 ounces penne pasta (uncooked)
- 1 (12 ounce) can evaporated milk
- 2 cups marinara sauce (1 can or jar)
- 1 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Fresh basil and shredded Parmesan for garnish (if desired)
INSTRUCTIONS
- Pour chicken broth, garlic, salt, pepper, and penne pasta into Instant Pot; stir. Secure the lid, switch the knob to "sealing" and cook on "manual" for 5 minutes.
- When it is done cooking, do a fast release of the pressure.
- Remove the lid and pour in evaporated milk and marinara sauce. Stir the sauce into the pasta so that all the pasta is covered evenly.
- Add in Parmesan cheese and mozzarella cheese and stir until cheese is melted. Turn on "saute" mode on the Instant Pot to heat things back through and melt the cheese. This is a high setting, so keep stirring and don't leave the pot alone or things can stick and burn. Reheating should only take a minute or two.
- Serve immediately and top with fresh basil and Parmesan cheese if desired.
Or the Facebook video tutorial here: https://www.facebook.com/watch/?v=588344928399627
I love her tip about grating your own fresh cheese for a better creamy consistency. I have also found this to be true over pre-shredded options. I have also just bought a small brick of Parmesan and a small block of mozzarella, grated the entire thing and put it all in the pot without measuring. It's probably more cheese that what is listed in the recipe, but it was delicious! I also changed the recipe to a fast release at the end of the cooking process to stop the noodles from cooking too much and getting bloated and soggy.
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