One Pot Pressure Cooker Penne Rigate Pasta
Make this Easy One Pot Pressure Cooker Penne Rigate Pasta Recipe in 30 mins! Comforting vegan pasta bursting with flavors. Great quick and easy dinner
Make this Easy One Pot Pressure Cooker Penne Rigate Pasta Recipe in 30 mins! Comforting vegan pasta bursting with flavors. Great quick and easy dinner
- 2 cups water
- 3 cloves garlic (minced)
- 2 tablespoons light soy sauce
- 1 small onion (sliced)
- black pepper (to taste)
- kosher salt (to taste)
- 450 grams penne pasta
- 1 small shallot ( diced (optional))
- 12 white mushrooms (sliced)
- 1 zucchini squash (thickly sliced)
- dash sherry wine
- pinch oregano (dried)
- pinch basil (dried)
- olive oil (desired amount)
- 1 cup chicken stock (or vegetable stock )
- 1/2 cup tomato paste (5.5 fl oz can)
- 1 tablespoon worcestershire sauce (omit if vegetarian/vegan)
- 1 tablespoon fish sauce (omit if vegetarian/vegan)
- Carbohydrate 123.577602782524 g
- Cholesterol 164.25 mg
- Fat 5.18281154008121 g
- Fiber 0.0624923215809079 g
- Protein 26.2684928625354 g
- Saturated Fat 0.738859269408933 g
- Serving Size 1 1 -4 serving (478g)
- Sodium 581.848628944543 mg
- Sugar 123.515110460943 g
- Trans Fat 1.70993723122274 g
- Calories 653 calories
Step-by-step
- Press Sauté button and click the adjust button to Sauté More function on the Instant Pot. Wait until indicator says "hot". *If you prefer crunchy zucchini squash, sauté sliced zucchini squash with 1 tablespoon of olive oil and set aside.
- Flavor Enhancement Step: Add 1 tablespoon of olive oil. Ensure to coat the oil over whole bottom of the pot. Add minced shallot and sliced onion, then sauté. Add a pinch of kosher salt and ground black pepper to season. Stir occasionally until slightly browned.
- Add minced garlic and stir for roughly 30 seconds until fragrant. Add sliced mushrooms, a pinch of dried oregano, a pinch of dried basil, and sliced zucchini squash (omit zucchini squash if you already sauteed them) and cook for another minute. Taste and adjust if necessary.
- Pour in a dash of sherry wine and deglaze the bottom of the pot with a wooden spoon. Mix 1 cup of unsalted homemade chicken stock (or vegetable stock), 2 cups of water, 2 tablespoons of light soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of Worcestershire sauce in the pot.
- Pour penne in the sauce. Place tomato paste on top of the pasta and mix. Test seasoning and adjust. Ensure all penne are completely submerged in the sauce.
- Pressure cook on Manual at High Pressure for 4 minutes. Turn off the heat and wait 5 minutes before Quick Releasing the pressure.
- Taste pasta, if you find them too hard, close lid and let the leftover heat cook them until desired doneness.
- If you have set aside some crunchy zucchini squash, now is the time to mix them in and serve immediately. Add freshly grated Parmesan cheese to take it up a level. Enjoy!
Swapping chicken stock for vegetable broth alters the final sauce depth significantly because meat-based broths provide natural gelatin that body-builders utilize for rich mouthfeel, whereas vegetable broths rely entirely on added fats and tomato paste for viscosity. Understanding how high-pressure environments alter standard starch gelatinization prevents common cooking failures.
- Deglaze the stainless steel inner pot thoroughly with sherry wine after sautéing the aromatics to prevent the dreaded burn notice on modern electric pressure cookers.
- Ensure all 450 grams of penne remain completely submerged beneath the liquid line before securing the lid, otherwise exposed pieces turn chalky and brittle during the four-minute high-pressure cycle.
- Allow a mandatory five-minute natural pressure release before manually venting remaining steam to let the starches finish setting inside the tubes.
- Portion leftovers into airtight glass containers within two hours of cooking and store them in the refrigerator for up to three days, though freezing is discouraged because thawed extruded wheat pasta breaks down into an unappealing mush upon reheating.
Avoid the frequent mistake of over-stirring the tomato paste into the liquid before sealing the unit, as concentrated tomato solids sitting directly on the bottom heating element conduct heat too quickly and trigger thermal shutdown sensors. Proper liquid-to-pasta ratios and precise resting windows guarantee consistent results every single time.
