I got a bunch of pressure cooking/Instant Pot cookbooks from my public library system. I’m making my way through them. One or two were meat-tastic and had nothing I wanted to eat in them, but three of them have some gems. This recipe comes from Delicious Under Pressure: Over 100 Pressure Cooker Recipes by Meredith Laurence, which has a very solid vegetarian section for an omni cookbook. Each vegetarian recipe is marked with a green triangle in the table of contents. So far this pasta is the only thing I’ve made but I have a few more picked out.
I was skeptical that the pasta would cook with this small amount of liquid and in just five minutes (under pressure). It worked though! Robbie was surprised too.
We both really like this meal. It’s tasty, easy, and fast so I’ll make it again for sure.
Adapted from Delicious Under Pressure: Over 100 Pressure Cooker Recipes by Meredith Lawrence.
Yields 4 servings.
3 tbsp margarine
1 small yellow onion, diced
1/3 cup celery, diced
1 tbsp minced garlic
1 tbsp dried basil
1 tbsp tomato paste
1 28 oz can of chopped tomatoes
1 cup vegetable broth
2 cups macaroni
1/2 cup half & half
salt and pepper, to taste
- Chop the onion and celery.
- Preheat the Instant Pot using the sauté setting.
- Add the margarine. Once it’s melted, add the onion, celery, garlic, basil, and a little salt. Cook for about five minutes. Add in the tomato paste and cook for another 2 or 3 minutes.
- Add in the chopped tomatoes (and juice), vegetable broth, and uncooked macaroni.
- Pressure cook on high for five minutes. It takes a few minutes to get up to pressure.
- Use the quick release method (push the knob thingy on the lid of the Instant Pot so that the pressure is released through the hold in the lid).
- Take the lid off and add in the half & half and salt and pepper to taste. Let everything sit for about five minutes to cool off a bit.
- Sprinkle Parmesan cheese on each serving.