Instant Pot Penne Rigate Pasta
- 1 small onion sliced
- 1 zucchini squash thickly sliced
- 450 g penne pasta
- 3 garlic cloves minced
- 12 white mushrooms sliced
- Dash sherry wine
- pinch dried basil
- black pepper to taste
- 1 cup chicken stock
- 1/2 cup tomato paste
- 2 tbsp light soy sauce
- 1 pinch dried oregano
- salt to taste
- 2 tbsp olive oil
- 2 cups water
- 1/8 cup parmesan cheese grated
Set the instant pot to “Sauté” mode and add zucchini squashand half of olive oil.
Sauté for about 2 minutes and dish out.
Add rest of the oil, shallots and onions and sauté for about 3 minutes.
Add garlic, salt and black pepper and sauté for about 1 minute.
Add mushrooms, dried oregano and dried basil and cook for another minute.
Pour sherry wine, homemade chicken stock, water, light soy sauce, Worcestershire sauce and fish sauce in the instant pot.
Add penne pasta to the sauce and top with tomato paste.
Secure the lid and cook under “Manual” at “High Pressure” for about 4 minutes.
Select the “Cancel” and release the pressure quickly after 5 minutes.
Add crunchy zucchini squash and Parmesan cheese to serve.
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