Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Instant Pot Pasta Marinara
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- Level: Easy
- Total: 35 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 424
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 13 g
- Cholesterol
- 14 mg
- Sodium
- 528 mg
This set-it-and-forget-it pasta dish couldn't be easier or more satisfying. You'll be proud to say the tomato sauce is from scratch -- and the whole thing only takes 10 minutes of work!
- Level: Easy
- Total: 35 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 424
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 13 g
- Cholesterol
- 14 mg
- Sodium
- 528 mg
Ingredients
Directions
Special equipment:
an Instant Pot® multi-cooker- Turn an Instant Pot® multi-cooker to the high saute setting. Add the oil; once it's shimmering, add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Stir in the tomatoes, 2 cups water and 2 teaspoons salt.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid, then crush the tomatoes with a wooden spoon. Stir in the penne.
- Set to pressure cook once more for 5 minutes. After the cycle is complete, repeat the process for quick release. Remove the lid, then stir in the butter and Parmesan.
