~Lauren~
Pearl Clutcher
Posts: 3,876 
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Post by ~Lauren~ on Dec 2, 2016 21:25:50 GMT
I think I can throw it all in the pot but maybe not.
I have marinara sauce, a pound of ground beef and a box of dry rigatoni.
What do I do? How long?
Thanks for any help.+
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Post by hop2 on Dec 2, 2016 21:35:25 GMT
I don't have an instant pot (yet ) but I'm thinking you might need to sauté the beef first and then cook it all together. But I might be wrong elaine will know |
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~Lauren~
Pearl Clutcher
Posts: 3,876
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Post by ~Lauren~ on Dec 2, 2016 21:40:33 GMT
Thanks. Hoping Elaine will pop on.
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Post by Rainy_Day_Woman on Dec 2, 2016 21:59:49 GMT
I saute it quickly with onion (not fully cooked) but I once just broke it up and it cooked fine. I want to say I used Scooby-doo pasta but I don't know if that's what it's really called. I would cook it almost fully if you use faster cooking pasta.
I add a can of sauce, a can of paste, 2.5 cups water, a pound of pasta and seasonings. I think the rule of thumb is half the recommend cooking time of the pasta. As long as that is more than 6-7 minutes, I think the beef should be fine.
I tend to add the meat, then the water, then the pasta and tomato sauce last. The tomato sauce can sometimes scortch to the bottom and it switches the manual pressure off. It still counts down though so you dont know right away. Adding the water to the bottom and just pouring the tomato on top seems to reduce this.
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Post by elaine on Dec 2, 2016 22:03:20 GMT
I think I can throw it all in the pot but maybe not. I have marinara sauce, a pound of ground beef and a box of dry rigatoni. What do I do? How long? Thanks for any help.+ On the road! Switched drivers, so now I'm on the iPad. You need to brown the beef first, then drain. gale w will have the exact timing and layering. But it should be something close to pour half the sauce on the beef, then put in the box of rigatoni, pour the rest of the sauce on top of it and then fill the jar with water, and pour the water around the sides so that it gets down to the bottom. Set it for high high pressure for half the time recommended on the box - usually around 6 minutes. Use quick pressure release. |
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~Lauren~
Pearl Clutcher
Posts: 3,876
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Post by ~Lauren~ on Dec 2, 2016 22:03:26 GMT
Thanks. I really appreciate the detail.
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Post by gale w on Dec 2, 2016 22:08:01 GMT
I use rotini but i put in the pasta and meat, then sauce on top, then a jar of water poured carefully down the side. half the time listed on the pasta box, high pressure. For pasta like elbow mac i use quick release but for "heartier" pastas like rotini i do 5 minutes natural release and then finish releasing the pressure.
eta: I use 12 oz pasta. It's whole wheat if that matters.
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SabrinaP
Pearl Clutcher
Busy Teacher Pea
Posts: 4,350
Location: Dallas Texas
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Post by SabrinaP on Dec 2, 2016 22:17:54 GMT
Here is what I do. I usually use Italian sausage, but you can sub out for the ground beef.
Recipe
3-5 sweet Italian sausages with casings removed
1 jar pasta sauce
1 jar water
1 pound penne or rigatoni pasta
Mozzarella cheese
Parmesan cheese
Ricotta cheese
I broke up and browned the sausage on sauté. After sausage is browned, dump pasta on top, jar of sauce, and then a jar full of water. Cook on manual for 6 minutes high pressure. Do a quick release of pressure and stir in the cheeses to your liking!
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~Lauren~
Pearl Clutcher
Posts: 3,876
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Post by ~Lauren~ on Dec 2, 2016 22:59:27 GMT
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Post by peajays on Dec 3, 2016 0:36:53 GMT
I have used my IP to thaw frozen beef a few times, what a time saver for when you want to make something but forgot to thaw the beef first. I tell you, this machine is a total game changer! |
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My original pea date was November 1999 and my number was 1803
