1tablespoonWorcestershire sauceomit if vegetarian/vegan
1tablespoonfish sauceomit if vegetarian/vegan
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Press Sauté button and click the adjust button to Sauté More function on the Instant Pot. Wait until indicator says "hot". *If you prefer crunchy zucchini squash, sauté sliced zucchini squash with 1 tablespoon of olive oil and set aside.
Flavor Enhancement Step: Add 1 tablespoon of olive oil. Ensure to coat the oil over whole bottom of the pot. Add minced shallot and sliced onion, then sauté. Add a pinch of kosher salt and ground black pepper to season. Stir occasionally until slightly browned.
Add minced garlic and stir for roughly 30 seconds until fragrant. Add sliced mushrooms, a pinch of dried oregano, a pinch of dried basil, and sliced zucchini squash (omit zucchini squash if you already sauteed them) and cook for another minute. Taste and adjust if necessary.
Pour in a dash of sherry wine and deglaze the bottom of the pot with a wooden spoon. Mix 1 cup of unsalted homemade chicken stock (or vegetable stock), 2 cups of water, 2 tablespoons of light soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of Worcestershire sauce in the pot.
Pour penne in the sauce. Place tomato paste on top of the pasta and mix. Test seasoning and adjust. Ensure all penne are completely submerged in the sauce.
Pressure cook on Manual at High Pressure for 4 minutes. Turn off the heat and wait 5 minutes before Quick Releasing the pressure.
Taste pasta, if you find them too hard, close lid and let the leftover heat cook them until desired doneness.
If you have set aside some crunchy zucchini squash, now is the time to mix them in and serve immediately. Add freshly grated Parmesan cheese to take it up a level. Enjoy!