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Pressure Cooker Pasta

A quick, one-pot pasta dinner made entirely in the pressure cooker. Hearty, flavorful, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: dinner, Main
Cuisine: American, Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 12 oz rotini pasta
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 carrot diced
  • 1 bell pepper diced
  • 1 can 28 oz crushed tomatoes
  • 3 cups broth vegetable or chicken
  • 2 tsp Italian seasoning
  • ½ tsp red pepper flakes
  • 1 cup shredded cheese Parmesan or mozzarella
  • Fresh parsley chopped

Method
 

  1. Set pressure cooker to sauté mode. Heat olive oil and sauté onion, garlic, carrot, and bell pepper for 3–4 minutes.
    Veggies sautéing in pressure cooker for pasta base
  2. Stir in pasta, crushed tomatoes, broth, Italian seasoning, and red pepper flakes. Make sure pasta is covered in liquid.
    Pasta, tomatoes, and broth added to pressure cooker before cooking
  3. Seal lid and cook on high pressure for 5 minutes.
  4. Quick release pressure carefully. Stir pasta until well combined.
    Cooked pasta stirred with sauce after pressure release
  5. Top with shredded cheese and parsley. Serve warm.
    Pressure cooker pasta served with melted cheese and parsley garnish

Notes

Pasta will look saucy at first—it thickens as it sits. Adjust spice level with more or less red pepper flakes.