PRESSURE COOK PASTA RECIPES

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HOW TO MAKE PERFECT PRESSURE COOKER PASTA



How To Make Perfect Pressure Cooker Pasta image

Provided by valmg

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 0

Steps:

  • Pour the water or broth into the pot. Place the pasta into the pot, making sure you have as much of it as possible (al of is it best) covered by the broth. Place the lid onto the pot and close to seal. Set the pressure cooker to cook on manual high pressure for 4 minutes. Once the cooking cycle has finished, do a quick pressure release. Remove the lid and stir well. This helps ensure that nothing is stuck and to help evenly distribute any small amounts of liquid that may remain in the pot. Top the pasta immediately with your choice of butter or sauce and stir well. Place in a bowl and serve immediately. Enjoy!

Nutrition Facts : ServingSize 1 Servings

PRESSURE-COOKER TUSCAN CHICKEN PASTA RECIPE: HOW TO MAKE IT



Pressure-Cooker Tuscan Chicken Pasta Recipe: How to Make It image

If you're looking for a quick and easy dinner, this Tuscan chicken pasta is just the ticket. After the milk and cream cheese are added, the mixture will look liquidy. Just continue to cook and stir and the dish will come together. —Amber Gaines, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
8 ounces cellentani or uncooked spiral pasta
2 cups chicken broth
2 tablespoons butter
3/4 cup 2% milk
4 ounces cream cheese, cubed
1/2 teaspoon garlic powder
3 cups fresh baby spinach
1 cup grated Parmesan cheese
1 package (3 ounces) julienned soft sun-dried tomatoes (not packed in oil)
2 tablespoons chopped fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a 6-qt. electric pressure cooker, combine the first 4 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.
    Select saute setting; adjust for medium heat. Add the milk, cream cheese and garlic powder. Cook and stir until cream cheese is melted, 3-5 minutes. Stir in spinach, Parmesan cheese, sun-dried tomatoes, basil, salt and pepper, basil. Cook and stir until spinach is wilted. Press cancel. Serve immediately. Garnish with additional basil, if desired.

Nutrition Facts : Calories 660 calories, FatContent 26g fat (14g saturated fat), CholesterolContent 130mg cholesterol, SodiumContent 1199mg sodium, CarbohydrateContent 62g carbohydrate (14g sugars, FiberContent 7g fiber), ProteinContent 41g protein.

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