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Instant Pot Penne Rigate Pasta
Course
Main Course, Side Dish
Cuisine
Italian
Keyword
penne pasta, Penne Rigate Pasta, zucchinis
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
570
kcal
Author
Corrie
Ingredients
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
½
cup
tomato paste
2
tablespoon
light soy sauce
1
pinch
dried oregano
salt
to taste
2
tablespoon
olive oil
2
cups
water
⅛
cup
parmesan cheese
grated
Instructions
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 “Cancel” and release the pressure quickly after 5 minutes.
Add crunchy zucchini squash and Parmesan cheese to serve.
Nutrition
Calories:
570
kcal
|
Carbohydrates:
97
g
|
Protein:
22
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
4
mg
|
Sodium:
917
mg
|
Potassium:
996
mg
|
Fiber:
6
g
|
Sugar:
11
g
|
Vitamin A:
624
IU
|
Vitamin C:
18
mg
|
Calcium:
94
mg
|
Iron:
3
mg