Category: Italian

Chicken Alfredo

By , July 31, 2017

Instant Pot Chicken Alfredo by Amy + Jacky @ Pressure Cook Recipes


  • 1 pound penne pasta
  • 2 boneless, skinless chicken breasts
  • 2 cups (80g) baby spinach, washed
  • 3 cups (750ml) unsalted chicken stock
  • 1 tbsp olive oil
  • 8 garlic cloves, minced
  • 1 cup (250ml) heavy cream
  • 2 tbsp (30g) unsalted butter
  • 32 grams Parmesan Cheese, finely grated
  • Salt and black pepper to taste


    1. Generously season chicken breasts with salt and ground black pepper. Saute in the Instant Pot with 1 tbsp olive oil for roughly 1.5 minutes per side. Set aside chicken breasts.
    2. Saute minced garlic until fragrant. Add sauteed garlic,  1 cup heavy cream, 2 tbsp unsalted butter into a stainless steel bowl
    3. Deglaze Instant Pot with 1/2 cup unsalted chicken stock.
    4. Add 1 pound penne pasta, chicken breasts, and the remaining chicken stock into the Instant Pot. Submerge all the penne pasta in the chicken stock.
    5. Layer stainless steel bowl on the pasta and cook at High Pressure for 4 minutes + 4 minutes Quick Release.
    6. Release the remaining pressure. Set aside stainless steel bowl and chicken breast. Add and melt Parmesan cheese 1/3 at a time in the stainless steel bowl. Taste and season with salt and black pepper.
    7. Heat up the Instant Pot and mix in baby spinach and 3/4 of the Alfredo sauce. Taste and season with salt and black pepper. Serve with sliced chicken breast.


Instant Pot Homemade Bolognese

By , December 3, 2016

Video credit to

Serves 8


  • 4 Tbsp olive oil
  • 1 1/2 cups yellow onion, finely chopped
  • 3/4 cup carrots, finely chopped
  • 3/4 cup celery, finely chopped
  • 2 Tbsp garlic, minced
  • 1/2 lb spicy Italian pork sausage
  • 1/2 lb ground chunk
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper
  • 2 tsp ground fennel
  • 1 tsp Italian seasoning
  • 1/2 cup red wine
  • 1 can (28.2oz) crushed tomatoes
  • 1 Tbsp sugar


  • 1 lb of cooked pasta
  • Parmesan cheese


  1. Set Instant Pot to “Saute”, and add oil.  Sauce onions, carrots, celery, and garlic until the onions are translucent.  Add ground meat and seasonings, and cook until meat is brown.
  2. Deglaze Instant Pot with red wine, and cook for 15 minutes, until wine is reduced. Stir in tomatoes and sugar, then close the lid.  Press “Cancel” then “Manual”, and cook on “High Pressure” for 15 minutes.
  3. Serve over spaghetti, or your favourite pasta, with a dusting of Parmesan cheese.

Meatballs in Easy Tomato Sauce

By , November 4, 2016

These Instant Pot Meatballs in Easy Tomato Sauce are great with spaghetti, pasta, sliders, subs, pizza, polenta, or enjoy them on its own.

Easy to make, fulfilling, and thrifty.

Perfect make ahead freezer meals for those busy weeknights, treating guests or make a big batch for potluck parties. Enjoy :)

Full Printable Recipe & Cooking Tips: Pressure Cooker Meatballs


Instant Pot Lasagna Pie

By , November 23, 2015

20151115 171554 e1448306694272 169x300 Instant Pot Lasagna Pie

Submitted by Bibi V.
Note: I used a 6″ springform pan and all ingredients were raw.

Dry lasagna noodles
Jar pasta sauce
Ricotta cheese
Shredded parmessan cheese
Ground Italian sausage
Fresh mushrooms

Prepare springform pan with olive oil spray or similar.

Break down lasagna noodles to fit bottom one layer. Add layer of ricotta and couple of spoonfulls of pasta sauce.

Break down ground sausage into small pieces and add a layer. Top with shredded cheeses and sliced fresh mushrooms.

Top with lasagna noodles (broken to fit) and begin again, about 3 layers total depending on depth of your pan.

Cover with aluminum foil. Place on trivet in IP with 1.5 cups water. Cook 20 mins on HP. NPR 20 minutes.

Let sit 10 mins before removing sides of pan and serving.

For MORE pictures, and community conversation see Bibi’s original post in the Instant Pot® Community Facebook group.

Pasta Florentine with Italian Sausage

By , September 20, 2015

Submitted by Tonya N.
Pasta Florentine with Italian Sausage

1 pound hot or sweet Italian sausage
1 diced onion
Minced garlic
Sliced mushrooms
12 oz bag frozen spinach
1 box penne pasta
1 jar sweet basil pasta sauce
Water (approx 2 cups)
3/4 cup shredded mozzarella
Grated pecorino romano

Using the “Saute” setting, brown the sausage along with the onions, garlic and mushrooms. Add the frozen spinach, the pasta, plus enough water so the pasta is just barely covered. 6 minutes on high (I used the “Meat” setting and reduced the time) then do a quick manual release when it beeps. Stir in shredded mozzarella. Serve it with grated pecorino romano cheese.

Manny’s Awesome Party Pasta Dish

By , August 25, 2015

Manny N.
2 Chicken Breasts cut into slim strips ¼” by 1” approximately, about 2 Lbs. / 907 grams
1 can of cream of mushroom soup 10.5 oz / 298 grams
3 tbs butter
1 tbs virgin olive oil
2 cups of chicken stock
1 green bell pepper chopped 6 oz / 170 grams
1 medium size sweet onion chopped 7.5 oz / 213 grams
1 jalapeño pepper chopped 1.2 oz / 34 grams
1 can Ro*TEL Diced tomatoes Regular or Hot 10 oz / 283 grams, I used Hot
½ tsp granulated garlic
¼ tsp fresh ground pepper
2 cups of shredded cheddar cheese
8 oz / 226 grams Velveeta cheese
1 tsp of Worcestershire Sauce
1 package of spaghetti pasta 16 oz / 455 grams

Turn on the electric pressure cooker and set it to sauté mode, if not you can do this on a pan on the stove. Add the butter and the olive oil and when it gets hot add the chicken and sauté for about 10 minutes.
If you cooked in on the stove put it back in the pressure cooker including the liquid on the pan. Now, cut the spaghetti pasta into about ¼ of the size of the original sticks (I know Italians will kill me for this but it is the only way to cook it in the IP) and add it to the pot on top of the chicken then add the rest of the ingredients on top of the pasta except for the cheese and close the lid. Cook in steam mode for 6 minutes and then do a quick release.
Add the cheese and stir until everything is well mixed.

Enjoy with garlic bread toasts and a glass of your favorite wine!

Kale, Sausage & Potato Soup

By , July 28, 2015

Submitted by Susan M.
– similar to Zuppa Toscana at Olive Garden.
Kale, Sausage, Potato Soup RECIPE

Amounts can vary, at your discretion:

Do a quick sauté of onion, garlic and ground sausage (I used chorizo today for a little heat).

Throw in potatoes and lots of seasoning (thyme, salt, a little crushed red pepper) and 1.5 qts of chicken stock.

Hit “Soup” for 25 minutes, then turn off heat and quick release in order to open the lid to add more ingredients.

Add chopped kale and a generous splash of half and half (or coconut/almond milk, if dairy-free), continue to heat on “Saute” if needed, or just with residual heat until kale is slightly wilted and cream is warmed through.

Serve topped with a little Parmesan. It tastes great next day, too.

Enjoy. :)

Chicken Romano

By , April 28, 2015

Submitted by Jennifer Z, AKA BuzyZGirl as an adaptation of a recipe found in “Miss Vickie’s Big Book of Pressure Cooker Recipes”

an instructional video can be found here: Instant Pot Chicken Romano


½ cup flour (all-purpose) **
½ tsp salt
½ tsp pepper
6 boneless skinless chicken (I cut mine into bite-sized chunks)
2 tbsp oil
1 onion minced
1 (10-ounce) can tomato sauce
1 tsp vinegar
1 (4-ounce can – I used fresh) sliced mushrooms
1 tbsp sugar
1 tsp garlic – minced
1 tbsp dried oregano
1 tsp dried basil
1 tsp chicken bouillon granules
1 cup Romano cheese

** I did not coat the chicken in flour I added later (I mixed 1 tbsp room temperature butter with 1 tbsp flour into a paste and add to cooked sauce to thicken)

Sauté chicken in oil until chicken starts to brown. Add onion and garlic and cook until they start to become translucent. Add remaining ingredients EXCEPT Romano cheese. Stir to combine ingredients. Secure the Instant Pot lid and ensure the pressure valve is set to pressure. Select the manual option and set timer for 10-minutes. After the 10-minutes is complete and the Instant Pot has moved into the keep warm mode allow 10-minutes to pass and then release pressure by turning the pressure valve to the steam position. Remove lid and add Romano cheese and stir. At this point I added the butter-flour paste-mixture to thicken sauce. Serve over pasta, rice, or enjoy on its own.

Moms Garden Pasta Recipes: Gummers Dinner Delight

By , September 2, 2014

Submitted by Medicinewoman

For older people who have no teethe


In Instant Pot Pressure cooker combine & cook Ingredients for Egg Noodle Spaghetti with Garden Sauce

  • 1-2 lbs Garden fresh Tomatoes blanch on steam feature then Peel, core and seed then puree the Tomatos into a nice thick sauce then take out setting it into a bowl until ready.

Next Saute vegetables of the next three ingredients

  • 1 onion
  • 1 garlic clove
  • 1 pack fresh Organic Mushrooms chopped then scrape out into bowl of sauce and set a side.

Next Brown 1lb 99% lean ground beef in Instant Pot using the Saute function

Combine all tomato sauce with the sauted vegetables and add a little liquid.

Add your last ingredients Dried Egg-Noodles. Pressure cook for 7 minutes

Wait for the pressure to be released and open when safe

Before serving add your herbs for flavor and top with Romano Parmesan cheese

Serve and enjoy with a nice Garden Salad and a Red wine or Grape juice or beer for men or who ever prefer it to wine.


Chicken and Pancetta Risotto with black pepper and lemon

A 10 minute meal in the Instant Pot. Risotto is a popular Italian style family meal.

Serves          4
Prep time:     10 mins
Cook time:    12 mins + 3 mins standing time


  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 100g butter
  • 1 tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • 50g pancetta, diced
  • 300g diced chicken
  • 300g Arborio rice
  • 4 tbsp grated parmesan
  • 100ml/. small glass white wine
  • 800ml chicken stock
  • 1 tbsp fresh thyme

To finish:

  • Grated parmesan
  • Freshly ground black pepper
  • Grated zest of 1 lemon
  • Basil leaves


  1. Press ‘Saute’ to preheat the Instant Pot, and when the words ‘Hot’ appear on the display, add the oil, and 30g of the butter to the pan. Saute the onion, garlic, pancetta and chicken for about 2 minutes.
  2. Stir in the rice, season well, add the thyme, and stir in the wine. Press ‘Stop/cancel’. Pour in the stock and stir really well.
  3. Press the ‘Manual’ cooking button, and adjust the time to 12 minutes. Give the risotto another really good stir, and seal the lid.
  4.  At the end of the cooking time, stir the risotto well to develop the creamy texture, and stir in the grated parmesan, and remaining butter. Leave to stand for 3 minutes.
  5. Serve topped with extra parmesan, freshly ground black pepper, grated lemon zest and basil leaves.

Tim’s Pressure Cooker Pasta

By , January 13, 2014

Tims Pressure Cooker Pasta 225x300 Tim’s Pressure Cooker PastaSubmitted by Tim A.

Editor’s note:  For pasta, it’s important to add just the right amount of liquid. Otherwise, the pasta could become too so soggy.


  • 2 lbs of ground meat
  • 1 large sweet onion (chopped fine)
  • 2 cloves minced garlic
  • 2 Tbsp olive oil
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 Tbsp Italian Seasoning
  • 1/4 tsp. red pepper flakes
  • 2 cans of canned sliced mushrooms (small cans)
  • 1 jar 45 oz. spaghetti sause (I used chunky style)
  • 1 box (1 pound) Penne pasta, uncooked (I used Barilla)
  • 3 cups of chicken broth (more or less)
  • 1 cup red wine


  1. Sauté the onion with the garlic in the olive oil (pressure cooker on the browning setting)
  2. Add the ground meat, and brown.
  3. Add both cans of mushrooms (with liquid)
  4. Add the box of pasta
  5. Add enough chicken broth to cover the dry noodles
  6. Add wine (drink a large glass during this step)
  7. Add all seasoning (Italian seasoning, salt, pepper and red pepper flakes)
  8. Add the jar of Ragu sauces and stir.
  9. Seal pressure cooker and cook for 20 minutes ( I set it to “meat” and lowered the time.
  10. Release pressure manually
  11. Stir and add 2 cups of shredded mozzarella cheese
  12. Let sit for 10 minutes and enjoy!


Easy Osso Bucco

By , March 27, 2012

Submitted by Frank R.

Ingredients: Serves: 4

  • 4 veal or lamb shanks cut to size for the pressure cooker
  • ¼ cup flour
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp thyme
  • 1 tsp rosemary
  • ¼ cup olive oil
  • 1 Tbsp butter
  • 2 medium carrots chopped in large chunks
  • 2 stalks celery cut into large chunks
  • 1 medium to large onion chopped
  • 2 cloves crushed garlic
  • 1 to 2 cups chicken broth (keep in mind of the size of the pressure cooker)
  • 2 lbs red potatoes (washed)
  • 2 Tbsp butter


Add the flour and the seasonings to a large bowl. Use a wire whisk to blend everything together. Rinse the shanks and dry with a paper towel. Roll each shank in the flour mix and set aside on a plate (Keep the remaining flour). Preheat a large skillet. Add the oil and bring to almost smoking. Place the shanks in the skillet and brown turning each shank to brown all sides of the shank. Once they are browned, set aside. Add the flour to the remaining oil and make a rue. Once the rue is made add the broth to loosen the rue into a sauce.

Pour ½ of the sauce on the pressure cooker and place each shank into the sauce standing upright. Fill in the gaps with the vegetables. Pour the remaining sauce over the shanks and vegetables. Seal the pressure cooker and cook for approximately 90 minutes.

Towards the end of the cooking cycle, boil the red potatoes (skin on) until tender. Mash the potatoes adding 2 TBsp of butter. Salt and pepper to taste.

Serve a lamb shank on a bed of potatoes. Add a large spoon of the vegetables. Ladle on some of the sauce from the cooker over the shank, vegetables and potatoes.

Buffalo Chicken Macaroni and Cheese

By , February 21, 2012

Submitted by  Jill S.


  • 1 pound frozen chicken tenders – approx 6
  • 3 cups rigatoni Pasta – uncooked
  • 3 cups chicken stock
  • 1 small onion chopped
  • 3 ribs celery chopped
  • 4 large carrots peeled and chopped
  • 2/3 cup hot wing sauce
  • 1 tablespoon ranch seasoning
  • ½ cups light whipped cream cheese
  • 1 cup shredded sharp cheddar
  • 1 cup shredded Light Jarlesburg or Swiss Cheese or Mozzarella
  • 1/2 cup Feta cheese or Gorgonzola cheese


  • Place the tenders, pasta, stock, celery, onions, carrots, wing sauce and ranch seasoning into the pressure cooker.
  • Stir and secure the pressure cooker lid.
  • Press the rice function and set timer for 10 minutes.
  • When cook time is complete, open and stir in the cream cheese till dissolved.
  • Add the cheddar, Swiss and Feta and again stir till dissolved.