Seriously Yummy Monday Night Pasta

Pasta in the pressure cooker doesn't have to be a hard thing.  Once you know the secret, it's super easy. So here's the secret.  Use a pasta shape that won't stick to itself (like spaghetti or fettuccini)  The more awkward the shape, the better it will work in the pc. And use just enough liquid to barely cover the pasta.  Now turn your pc on high, for HALF the time it tells you to boil it for.  Quick release.  Voila! it's done.

cast of characters

This is a little difficult to see, because I was cooking in the near dark, and using my cell phone.  There's no explaining why I do what I do. Just accept it and move on... But look at the cute message board my daughter-in-law made for me for christmas...

1 lb lean hamburger (please defrost so your won't look brown like it just came out of the microwave)

chopped onion (true there is no picture, but I am assuming you know what chopped onion looks like)

1/2 package pasta

1 jar sundried tomato pesto

fresh mozzarella pearls

brown meat and onions

Brown hamburger and onions... until almost completely brown...since we are going to pressure cook, I left it just a little pink.

place raw pasta on top of meat, cover (just barely) with water or broth

Once your meat is brown, pour the pasta and liquid on top.

pressure on high 6 minutes

Lock the lid in place and pressure on high for 6 minutes (the package directions said to boil 12-14 minutes)

finished product

Once the time is up, do a quick release of the pressure, remove lid.  At this point it was soupier than I wanted, so I drained off my liquid.  Added the jar of pesto and about 1/4 c mozzarella pearls.  Because I love melted cheese, but the man I cook for is not a big fan, so this is a great compromise, I get my melty cheese and he can easily take his and put it on my dish.  Yeah we are a study if perfect symbiocity. *I am almost certain I just made that word up.