Cheddar-Fontina Penne
By :Time Inc.
Print Recipe
From Time Inc's "Instant Pot Weekday Meals"
Votes: 7
Rating: 2.86
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Cheese, Pasta, Tomatoes
Prep Time 21 minutes
Cook Time 3 minutes
Servings
6 people
Ingredients
  • 1 1/3 tablespoon extra-virgin olive oil
  • 1/2 cup panko breadcrumbs
  • 3 3/4 cups Water
  • 14.5 ounces multigrain penne 1 package
  • 2/3 cup evaporated milk low fat
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper ground
  • 2 teaspoons all-purpose flour
  • 3 ounces sharp white cheddar cheese shredded,about 3/4 cup
  • 3 ounces fontina cheese shredded, about 3/4 cup
  • 1 cup grape tomatoes halved
  • 1/4 cup scallions finely chopped
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Cheese, Pasta, Tomatoes
Prep Time 21 minutes
Cook Time 3 minutes
Servings
6 people
Ingredients
  • 1 1/3 tablespoon extra-virgin olive oil
  • 1/2 cup panko breadcrumbs
  • 3 3/4 cups Water
  • 14.5 ounces multigrain penne 1 package
  • 2/3 cup evaporated milk low fat
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper ground
  • 2 teaspoons all-purpose flour
  • 3 ounces sharp white cheddar cheese shredded,about 3/4 cup
  • 3 ounces fontina cheese shredded, about 3/4 cup
  • 1 cup grape tomatoes halved
  • 1/4 cup scallions finely chopped
Votes: 7
Rating: 2.86
Rate this recipe!
Instructions
  1. Remove lid from Instant Pot. Press [Sauté]; use [Adjust] to select “Normal” mode. When the word “Hot” appears, swirl in 1 tablespoon of the oil.
  2. Add panko; cook, stirring constantly, 1 minute or until golden brown. Turn cooker off. Remove panko from inner pot; set aside. Wipe inner pot with a paper towel.
  3. Add 3 1/2 cups of the water and pasta to cooker. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 3 minutes pressure cooking time. Open the cooker using Quick Pressure Release.
  4. Remove pasta with a slotted spoon; place in a medium bowl. Add milk, garlic powder, salt, black pepper and red pepper to cooking liquid. Combine remaining 1/4 cup water and flour in a small bowl; gradually add to milk mixture, stirring with a whisk.
  5. With lid off, press [Sauté], and use [Adjust] to select “More” mode. Bring to a boil; cook 5 minutes or until slightly thick. Turn cooker off.
  6. Add cheeses, stirring until cheeses melt. Stir in cooked pasta, tossing gently to coat.
  7. Heat a medium non-stick skillet over medium-high heat. Add remaining 1/3 tablespoon oil to pan; swirl to coat. Add tomatoes; sauté 2 minutes or until soft.
  8. Top pasta mixture with tomatoes and scallions; sprinkle with panko.
Recipe Notes

For a smooth sauce, be sure to combine the flour and water before adding it to the pot.

4 replies
  1. brstrader
    brstrader says:

    Absolutely horrible. Took longer than expected and had no flavoring. The noodles did not cook all the way either. Ended up eating a hot dog instead. Don’tmake.

  2. Silent_aka
    Silent_aka says:

    Good base recipt, i suggest adding garlic and veggies to give it more flavor. I used angel hair noodles and they cooked perfectly.

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