I am currently in the middle of a kitchen deep clean. The deep clean means getting rid of anything I haven’t used in the last three months, including ingredients, cookware and small appliances. Yeah, its brutal.
One appliance that is in danger of getting dumped are my pressure cookers. I love them and think they are a useful tool but I haven’t used them much in a lot longer than 3 months. In order to save my pressure cookers from the donation box, I am making a concentrated effort to use them more, starting with a week’s worth of recipes using the pressure cooker here on A Solitary Feast.
First recipe is Turkey Tetrazinni. A lot of people think you can’t cook pasta in the pressure cooker. You can but it is a little tricky, especially if you are using a tomato based sauce as they tend scorch on the bottom of the pot, giving the dreaded burn notice. If you like tomato based sauces for your pasta, check out this recipe at Desserts for Two to see a great recipe for Spaghetti in the Instant Pot . Its one of my favorite recipes for making Spaghetti in the Instant Pot.
A couple tips for making pasta in the Instant Pot.
- Add your liquid first and then use a spatula to scrap the stuck on bits from the bottom of the liner if you used the IP to brown the meat. This will remove any stuck bits from the bottom of the liner and could possibly cause a burn notice.
- Don’t add your pasta in on big clump. Add it in several different layers going in different directions. This will help keep the pasta from cooking into one big clump.
- Don’t stir the pasta into the liquid. Just make sure it is submerged by gently pressing it into the liquid. Don’t let the pasta touch the bottom of the pot.
Adapted From The Instant Pot Bible The Next Generation
1 TBS butter
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 lb turkey tenders, cut into thin strips
1/2 tsp Oregano
1/4 tsp nutmeg or cinnamon
1/4 tsp salt
1/4 tsp black pepper
1 1/2 cups plus 2 tablespoons chicken broth
6 oz raw spaghetti, broken to fit the liner of the pressure cooker
1/4 cup heavy cream
1/2 cup parmesan cheese, finely grated
Set the pot to saute. When the pot is hot, add the shallots and garlic and cook until softened, 2-3 minutes.
Add the turkey and cook until no longer pink, 2-3 minutes. Stir in the oregano, nutmeg, salt and pepper and cook until fragrant, about 30 seconds.
Add the broth and scrape the bottom with a spatula to loosen any stuck on bits. This will help prevent a burn notice. Layer the pasta in batches over the broth. Don’t stir. Instead gently push the pasta into the liquid, making sure it doesn’t tough the bottom of the pot. It doesn’t need to be completely covered with liquid.
Lock the lid. Cook 6 minutes on high. When done, quick release the pressure. Add the cream and stir well to get all the noodles mixed in. Turn off the heat. Add the parmesan and stir until the cheese is completely melted.
When you first open the pot it is going to look like a lot of liquid is in the pot. Have faith, once you add the cream and cheese and let it sit a few minutes it will be perfect.