The Step-by-Step Instant Pot Cookbook: 100 Simple Recipes for Spectacular Results — with Photographs of Every Step
- Mac & Cheese
- Quick Quinoa Salad
- French Onion Chicken
- Eisner’s popular Best-Ever Pot Roast
- Ratatouille Stew
- And even desserts such as Bananas Foster and Crème Brulée.
From the Publisher
Rigatoni Bolognese in Six Easy Steps
Pour the olive oil into the Instant Pot and then hit Sauté and Adjust so it’s on the More or High setting. Allow it to heat up for 3 minutes, then add the onion, carrot, and diced celery. Sauté, stirring, for 5 minutes, then add the garlic and sauté for 1 minute longer.
Add the ground meat and sauté, stirring and scraping up any browned bits from the bottom, for 5 minutes, until it crumbles, releases its juices, and begins to brown. Don’t pour those juices out of the pot—they add a ton of delicious flavor.
Pour in the red and white wine and allow the meat and veggies to simmer in it for 10 solid minutes (don’t skimp on this step—it’s what cooks off the alcohol and helps the meat develop that rich flavor).
Stir in the crushed tomatoes, broth, seasoned salt, Italian seasoning, nutmeg, and reserved celery leaves. Pour in the pasta but do not stir, or you may have issues coming to pressure. Simply smooth the pasta down with a spoon so it’s just submerged in the broth (it’s okay if it sticks up a little).
Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, then Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done.
Stir in the cream and the Boursin (or cream cheese) and let sit, stirring occasionally, for another minute or two until everything is totally combined. Serve topped with some Parmesan cheese, if desired.
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