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By :Instant Pot Italian by Ivy Manning |
Course | Main Course |
Cuisine | Italian |
Difficulty | Easy |
Browse Category | Rice & Pastas |
Duration | 30-60 min |
Diet | Vegetarian |
Cooking Technique | Pressure Cook |
Prep Time | 10 minutes |
Cook Time | 25 minutes |
Servings |
4 Servings
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Ingredients
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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
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This was so easy and delicious! A definite keeper
While still building pressure, right before the pressure cooking starts, displays “burn”.
Might be doing something wrong
I used gluten free pasta, dried basil and 2% milk. Cook only for 5 minutes or your pasta willbbe over done. A little bland, soni added more cheese. Yum! Works well with ground beef added as well.
You need to edit this 2nd ingredient, pretty sure it wasn’t Cloves but rather 3 cloves Garlic, from what I am reading in the Facebook group there are a lot of novice cooks using these devices, recipes need to be accurate for a good outcome
You are absolutely right. We updated the error in the recipe. Thank you for pointing that out.
Can I add a protein (such as chicken or shrimp) before the pressurized cook?
Very easy recipe and one of my favorites. It comes together very quickly.
2nd time using IP. Followed recipe, it was so easy and delicious! Will make it again!