Author: Chef Brad
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
- 2 large Italian sausages or 2 chopped boneless breast of chicken
- ½ cup chopped onion, celery, and carrots
- ⅓ cup uncooked quinoa or 1 cup cooked KAMUT
- 3 garlic cloves minced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar or 1 tablespoon white balsamic vinegar
- 2 teaspoons good quality Italian seasoning or 2 teaspoons fresh minced rosemary
- 1 large bottle spaghetti sauce or one very large can cream of chicken soup
- Water
- 1 lb. dry noodles, ziti is great for sausage, flat noodles for chicken
- 1-2 cups cheese, mozzarella for sausage, Fontina for chicken
- In your pressure cooker turned on to sauté, add Italian sausages.
- Using a potato smasher, break up sausage.
- Cook until almost done and add onion, celery, carrots, and garlic with olive oil.
- Sauté for 3 minutes.
- Add sauce and fill empty sauce bottle half way with water and add that with pasta, grains, seasoning, and vinegar.
- Change setting to pressure high and place lid on and cook for 6 minutes.
- Let pressure down naturally and then stir and tip with cheese.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2016/02/pasta-under-pressure-sausage-and-pasta/
3.4.3177