This pressure-cooker pasta is delicious and super easy. I like to serve it with a chopped salad and Italian dressing.
Ingreadient
- 1 tablespoon olive oil
- 1-1/2 pounds lean ground beef (90% lean)
- 3/4 cup finely chopped onion
- 1 medium green pepper, chopped
- 12 ounces uncooked penne pasta
- 2-1/4 cups water
- 2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 jar pasta sauce (24 ounces)
- Optional: shredded Parmesan cheese and torn fresh basil leaves
Direction
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook beef, onion and green pepper until beef is no longer pink and vegetables are tender, 8-10 minutes, breaking up beef into crumbles; drain. Press cancel; add pasta, water and seasonings; cover with pasta sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Remove lid; stir to combine. If desired, sprinkle with Parmesan cheese and basil.
