Our favorite creamy tomato pasta prepared in a pressure cooker in less than 20 minutes. A simple weeknight dinner that’s sure to please the whole family!
Ingredients
Instructions
Nutrition
Serving: 2g | Calories: 488kcal | Carbohydrates: 49g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 624mg | Potassium: 444mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1396IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 2mg
Ingredients
- 8 Ounces Short Pasta (penne, rotini, ziti, etc.)
- 1 1/4 Cups Chicken Broth
- 1 1/4 Cups Heavy Cream
- 1 Cup Pasta Sauce (red, your favorite brand)
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Italian Seasoning
- 1/4 Teaspoon Red Pepper Flakes
Instructions
- **Please layer the ingredients in the order listed below.**
- Place the pasta noodles into the liner of the Instant Pot. Pour the chicken broth and heavy cream over the noodles. Press the noodles down so they’re mostly covered by liquid.
- Next pour in the pasta sauce and top it with the garlic powder, onion powder, Italian seasoning, and red pepper flakes. Don’t stir!
- Close the lid, and make sure the valve is set to sealing.
- Use the manual (pressure cook) button to adjust the time to 5 minutes. After the time is up, open the valve to release the pressure (quick release).
- Stir the noodles and sauce. Top with your favorite cheese, fresh basil, or parsley. Serve hot.
- The calories listed are an approximation based on the ingredients and a serving size of two (2) ounces of pasta. Additionally, the calorie count does NOT include the fresh basil, shredded Parmesan cheese, and bread seen in the photos. Actual calories will vary.
Nutrition
Serving: 2g | Calories: 488kcal | Carbohydrates: 49g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 624mg | Potassium: 444mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1396IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 2mg