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|By :Instant Pot Italian by Ivy Manning|
|Browse Category||Rice & Pastas|
|Cooking Technique||Pressure Cook|
|Prep Time||5 minutes|
|Cook Time||30 minutes|
The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Ivy Manning is a Portland, Oregon based freelance food writer and author of Williams Sonoma Weeknight Vegetarian, Better From Scratch, Crackers and Dips: More Than 50 Homemade Snacks, The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans and Omnivores At Your Table, and The Farm to Table Cookbook: The Art of Eating Locally.
Ivy’s work regularly appears in Cooking Light, Fine Cooking, Clean Eating, and Every Day with Rachel Ray. Visit her at www.ivymanning.com and on Instagram at Ivy_Manning
Not bad. I made it with Can Tuna so it might be better if i followed the exact reciepe
It says cooking time is 30 min and in the directions there is no mention of 30 min? It only says select pressure cook for 6 min. Am i missing somthing?
Most likely the contributor included time to get up to pressure and to release pressure in as well. You would pressure cook for 6 minutes though.
I used rice instead of pasta with the same amount of liquid. I added a can of green beans and used the liquid from the beans as part of total liquid requirement. I added more seasonings, basil and oregano with red & green pepper (1/4 cup each) chopped small. Yummy!!
Like being back in Spain!. Used regular tomatoes (because we still have a lot from the garden) and canned tuna in olive oil. Also replace some of the water with wine.
Love this recipe, i did make some substitutions and it worked well. I did canned diced tomatoes instead of fresh and canned tuna and green olives and it tastes great! I also reduced the olive oil to 2 tbs and that is plenty for this recipie, the sauce came out great.
Works for marlin, ono, turtle, wahoo, mahi mahi, etc.