Instant Pot Tomato Parmesan Penne

Pasta night without boiling water

The thing that sold me on pasta in this pot is simple. No waiting for a huge pot of water to boil. No colander. The pasta cooks in broth and drinks the broth up as it goes.

It comes out like pasta that was always in the sauce, because it was. Garlic, tomatoes, parmesan, basil. Plain food, done in one pot, and the pot is the serving dish if I feel like it.

The order is the whole trick

Broth, garlic, salt, and pasta go in first. Press the penne down into the liquid. Then spoon the tomatoes over the top and do not stir. Tomato on the bottom can scorch. Tomato on top just waits its turn.

Use a penne that takes at least 11 minutes on the stove. The thin, fast ones go to mush under pressure. Pressure cook for 3 minutes, then leave the pot alone until the pressure drops on its own. That is a natural release, and pasta needs that gentle finish.

Stir it well at the end. If a few pieces are still firm, a minute on Sauté fixes them. Heat off, parmesan and basil in, and let it stand a minute. The sauce thickens as it sits.