Instant Pot Rosé Penne

While I still have a crush on my Instant Pot I'll admit that, for the past couple of weeks months I've kind of forgotten about it. Shameful, I know. In my defense, life got busy and I have the attention span of a gnat. But then I remembered that I have this amazing kitchen appliance to help me through those hectic, gotta-make-dinner-FAST mealtimes so I've dusted it off and came up with this recipe. 

I looove a good rosé pasta. This one's got it going on for tomatoey goodness but the addition of the cream brings it to a whole new, creamy level of yumminess. I've added some veggies here for nutrients, colour, to clean out my veggie drawer and to help ward off scurvy amongst my veggie-vexed children. This is a delicious and quick meal that would be great served with a green salad or fresh bread (see below for some suggestions).

Quick. Easy. Delicious.  This is a great family meal.

What's your favourite dish to make in your IP?  

Servings: 4

Pressure Increase Time: approx. 10 minutes
Cooking Time: 3 minutes
Pressure Decrease Time: approx. 12 minutes

1 tbsp. grapeseed (or olive oil)
4 large white mushrooms - stems removed and chopped
1 small onion, finely chopped
3 garlic cloves, minced
1/4-1/2 tsp red pepper flakes (optional)
2 cups vegetable (or chicken) broth
2 cups half-and-half creamer
1/2 tsp salt
1/4 tsp black pepper
16 oz. dry penne pasta (or other solid tube pasta - no shells or bow ties)
1 can (15oz) crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 cup fresh Parmesan cheese, grated (not from a bag)  rose

Garnish
Diced tomatoes - seeds removed
Fresh Parmesan cheese, grated
Thinly sliced fresh basil leaves

Set the Instant Pot to the 'Sauté' setting. Pour in the oil. Once the oil is shimmering, add the mushrooms, onions, garlic and red pepper flakes (if using). Stir occasionally so the mushrooms will release their moisture and the onions soften a bit (cook for approximately 4 minutes). Pour the broth into the pot and with a wooden spoon, scrape the bottom of the pot so no mushroom/onion bits are stuck. Add the creamer, salt and pepper into the pot. Stir.

Now, add the pasta to the pot. You want to ensure that it's evenly distributed in the pot but do not stir. Pour the crushed tomatoes over the pasta followed by the spices. Don't stir.  Fight the urge to stir.

Determine the length of time you need to cook your pasta. Don't worry there's not a lot of math involved! Find the cooking time of the pasta you're using on its package, divide it by half and then subtract two more minutes. This will give you al dente pasta which is perfect for this dish.  So, for example, if the pasta directions say 10 minutes, you'll divide that by half and get 5. Subtract 2 minutes and you should get 3 minutes of cooking time for this dish.

Secure the lid of your IP and make sure you set the valve to SEAL.  Select the 'Pressure Cook' setting (it may say 'Manual' on other models) and adjust the minutes (using the - and + buttons) to the time you calculated for the pasta you're using.  It will take about 10 minutes for the pressure to increase in your IP.

Once the cooking is done, allow the IP to release pressure naturally for 10 minutes then carefully quick release the remaining pressure. When the floating pressure valve drops down, you know you can unlock the IP lid. 

Add the Parmesan cheese to the pot and gently mix. Best when served immediately.

Suggested side dishes:
Olive Garden-esque Garlicky Bread Sticks
Lemony Caesar Salad