Pressure Cooker Pasta Miracle Method (Printable)

Toss pasta, sauce, and veggies in a pressure cooker for a fast, flavorful meal with minimal cleanup.

# Components:

→ Pasta and Liquids

01 - 12 ounces dried penne or fusilli pasta
02 - 3 1/2 cups water or vegetable broth
03 - 1 tablespoon olive oil
04 - 1 teaspoon salt

→ Sauce and Vegetables

05 - 2 cups jarred marinara sauce
06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon dried basil
10 - 1 cup cherry tomatoes, halved (optional)
11 - 1 cup baby spinach (optional)

→ Cheese (Optional)

12 - 1/2 cup grated Parmesan or mozzarella cheese

# Directions:

01 - Heat olive oil in the pressure cooker on sauté mode. Add chopped onion and cook for 2 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds.
02 - Add dried pasta, water or broth, salt, dried oregano, dried basil, and marinara sauce to the pressure cooker. Stir to combine, ensuring the pasta is mostly submerged in the liquid.
03 - Gently add cherry tomatoes and baby spinach on top of the pasta mixture without stirring.
04 - Secure the lid of the pressure cooker and set to high pressure. Cook for 5 minutes.
05 - Perform a quick pressure release according to your pressure cooker's manufacturer instructions.
06 - Stir the pasta thoroughly to ensure even distribution. If the sauce appears thin, set the pressure cooker to 'keep warm' mode and let it sit uncovered for 2-3 minutes to thicken.
07 - Top with grated cheese before serving, if desired.

# Expert Advice:

01 -
  • Ready in just 15 minutes total from start to finish
  • Uses only one pot for easy cleanup
  • Creates both perfectly cooked pasta and sauce simultaneously
  • Works with pantry staples you likely have on hand
  • Customizable with whatever vegetables you have available
02 -
  • The 5 minute cooking time works perfectly for standard dried pasta shapes like penne fusilli or rotini
  • The pasta to liquid ratio is crucial for success do not reduce the liquid amount
  • This method saves approximately 70% of the cooking time compared to traditional stovetop pasta
  • The one pot approach reduces water usage by about 4 quarts compared to boiling pasta separately
03 -
  • I've made this recipe dozens of times and discovered some game-changing tips along the way. First, resist the urge to stir after adding the tomatoes and spinach—keeping them on top prevents them from sticking to the bottom and triggering the dreaded "burn" notice. Second, the pasta will continue to absorb liquid after cooking, so if it seems slightly too soupy at first, give it 2-3 minutes to thicken before adding more ingredients. Finally, for the ultimate flavor boost, stir in a tablespoon of butter and a splash of heavy cream after cooking—this creates a silky, restaurant-quality finish that will make everyone think you spent hours on the sauce.

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