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By :Instant Pot Italian by Ivy Manning |
Course | Main Course |
Cuisine | Italian |
Difficulty | Easy |
Browse Category | Rice & Pastas |
Duration | 15-30 min |
Cooking Technique | Pressure Cook |
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
4 servings
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Ingredients
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Votes: 10
Rating: 4.7
Rate this recipe!
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The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Ivy Manning is a Portland, Oregon based freelance food writer and author of Williams Sonoma Weeknight Vegetarian, Better From Scratch, Crackers and Dips: More Than 50 Homemade Snacks, The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans and Omnivores At Your Table, and The Farm to Table Cookbook: The Art of Eating Locally.
Ivy’s work regularly appears in Cooking Light, Fine Cooking, Clean Eating, and Every Day with Rachel Ray. Visit her at www.ivymanning.com and on Instagram at Ivy_Manning
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Delicious. Super easy to make. Next time I’ll cook the pasta for one more minute- just for personal preference.
Omg thank you so much, this was an absolutely ASTOUNDING tecupe! So easy to make, so delicious! Very light, flavorful and filling!!!!! BRAVO!!!
Excellent! Used brocholini. At 6,000 ft. Cooked 7 minutes. Perfect!
Very easy with good directions. Made it with spinach & sour cream because that’s what I had. Delicious and pasta was al dente.
Excellent and extremely easy.
Top recipe, loved it very much!
Possibly one of my favorite recipes i’ve found on this site.
This recipe is amazing. I used heavy cream and lemon juice instead of crem fraiche! soooo good!! Thank you!!! And frozen broccli came out just fine!
Our favorite IP recipe! We used spinach, and added hot Italian sausage. Hearty meal, but like that the sauce lightly coats the noodles, not smother them.
I’ve been making broccoli rabe with pasta and sausage for my Italian husband for over 20 years. I never would have dreamed to add sour cream, which he hates. So I tried it and added Italian sausage (cooked in my IP sous vide & then seared). My husband loved it. The only thing I wish is that the broccoli rabe wouldn’t come out so mushy. I usually put it in a foodsaver bag and cook it in the sous vide so it comes out crisp, yet tender and then add the sausages, also cooked in the shots vide (I have one sous vide stick and one IP with a sous vide function). I might just make this with the same ingredients next time, only cooking the rapini in the shots vide first.