Cheesy Tomato Mozzarella Pasta {Electric Pressure Cooker Recipe}
Quick and easy with simple flavors, this Instant Pot pasta dish is a family favorite.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 large garlic cloves finely minced
- 1 pound penne pasta or other tube-shape variety
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 1 teaspoon dried basil or 1 tablespoon fresh
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 14.5-ounce cans diced tomatoes
- 2 ⅓ cup chicken broth see note
- 8 ounces mozzarella cheese cut into small cubes
- ⅔ cup (2.5 ounces) Parmesan cheese freshly grated is best
- salt and freshly ground black pepper to taste
- fresh basil for garnish, optional
Instructions
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Using the low sauté function add the olive oil to the insert of a 6-quart Instant Pot and then add the minced garlic. Sauté for just a couple of minutes, stirring often, until aromatic. Turn off.
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Add the pasta, then sprinkle with the oregano, basil, salt, and pepper. Top with the 2 cans of tomatoes and the chicken broth. Don't stir, but if there are noodles popping up press them down, make sure they are completely covered by the liquid.
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Secure the lid of the Instant Pot, set the valve to seal, and select “manual” or “pressure cook” and cook on HIGH pressure 3 minutes (see note).
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Let the pressure release naturally for 6 minutes and then quick release the remaining pressure. If the pot starts to splatter when doing the quick release, cover with a dishtowel.
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Add the mozzarella cheese cubes and Parmesan cheese and stir thoroughly. Then let it sit for about 10 minutes or until cheese is melted. Taste and add additional salt and freshly ground black pepper to taste.
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Serve the pasta immediately with fresh chopped basil, and additional Parmesan, if desired.
Recipe Notes
1. For the chicken broth I use 2 ⅓ cup water + 1 teaspoon homemade chicken bouillon substitute.
2. A good rule of thumb when trying to decide how many minutes to cook pasta in an electric pressure cooker is this: take the al dente cooking time listed on the package, cut it in half and subtract another 1 to 2 minutes.
3. This recipe is delicious with garden fresh tomatoes; you can use 28 ounces of diced fresh tomatoes in place of canned.