Pressure Cooker "Tomatoey" Pasta
Ingredients (serves 4)
- 1 lb. lean ground meat (beef, turkey, chicken, pork, etc.)
- 1 tbsp. olive oil
- ½ medium onion, diced
- 2 carrots, sliced thin
- 2 zucchini, chunked
- ½ tsp. salt
- 1 24 oz. jar of spaghetti sauce
- 8 oz. canned sliced mushrooms
- 8 oz. whole wheat or whole grain pasta
- Turn your pressure cooker on. If you're using a stove top pressure cooker, place it on the stove and begin heating it at medium high. Add the oil and bring it to temperature and then add the onions, carrots, and zucchini and cook until softened a bit. Be sure to stir constantly.
- Add the lean ground meat and cook until the pink is almost gone. To remove the excess grease, place a paper towel over the mixture and press down using the back of a wooden spoon to absorb some of the grease. Carefully lift the paper out of the container and discard.
- Add the spaghetti sauce, pasta, mushrooms and 2 cups water to the cooker. Gently push the pasta down so it is covered by the water. Do not stir.
- Secure the lid of the pressure cooker and set the time for 10 minutes. If using a stove top cooker, bring the cooker to pressure over medium-high heat and then cook for an additional 9-10 minutes.
- Quick release the pressure, gently remove the lid and stir.
- Use this recipe as a guide on the proportions of ingredients to use and then vary them. For example, replace the whole wheat pasta with egg noodles, the water with broth, the sauce with stewed tomatoes, the vegetables with frozen peas and carrots, and the ground meat with diced chicken breast -- put the lid on and you have a quick soup.