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Three Cup Chicken
One Pot Penne Rigate Pasta
| By : |
Make this Easy One Pot Pressure Cooker Penne Rigate Pasta Recipe in 30 mins! Comforting vegan pasta bursting with flavors. Great quick & easy dinner
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
2-4 servings
|
Ingredients
- 450 grams penne pasta
- 1 small onion sliced
- 1 small shallot diced (optional)
- 3 cloves garlic minced
- 12 white mushrooms sliced
- 1 zucchini squash thickly sliced
- dash sherry wine
- pinch oregano dried
- pinch basil dried
- kosher salt to taste
- black pepper to taste
- olive oil desired amount
- 1 cup chicken stock or vegetable stock,
- 2 cups Water
- 1/2 cup tomato paste
5.5 fl oz - 2 tablespoons light soy sauce
- 1 tablespoon Worcestershire sauce omit if vegetarian/vegan
- 1 tablespoon fish sauce omit if vegetarian/vegan
Ingredients
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Instructions
- 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, and1 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!
Recipe Notes
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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Did my own mods, delicata squash. But the sauce amounts were spot on. 5 minutes rest after cook works well. Dont leave much more than that though. Very good
Very easy and very good. Fried cubed bacon and added at end.
I did not add soy sauce, did not have broth, so used an added cup of water instead. Also used all left over toppings from pizza night during saute mode after onions and garlic. Got side tracked and Ipot showed 12 min natural release. I was worried! But no problem it tastes great and texture of noodles is like a baked casserole. Very forgiving recipe!