Pressure Cooker Ricotta Rigatoni And Meatballs tastes slow cooked but takes only 30 minutes. Using ricotta results in tender meatballs and a creamy sauce.
Pressure Cooker Ricotta Rigatoni And Meatballs is a simple dish that will become one of your family’s favorite comfort foods. This meal will taste like it’s been slow cooking for hours while in actuality only needs 30 minutes or so to make. Using ricotta in the ground beef mixture results in tender, tasty meatballs. Adding some ricotta to the sauce results in a creamy, flavorful pasta. Here’s how I make Pressure Cooker Ricotta Rigatoni And Meatballs.
Pressure Cooker Ricotta Rigatoni And Meatballs
Equipment Needed
- electric pressure cooker (I used a 6 qt Mealthy Multipot)
- large mixing bowl
- measuring spoons
- measuring cup
- silicone cooking spoon
Ingredients
- 1 lb small rigatoni (I used Ronzoni Small Rigatoni #73)
- 1.25 lb ground beef
- 1/4 cup Italian bread crumbs
- 1/4 cup grated parmesan cheese (the kind in the shaker)
- 2 cups ricotta cheese divided into 1 cup and 1 cup
- 2 tsp Italian seasoning
- 2 tsp garlic powder
- 2 tsp dried chopped onion
- 2 tsp dried parsley flakes
- 2x 28 oz can tomato sauce
- 28 oz water
- salt, pepper, grated cheese to taste (optional for serving)
Instructions
Plug in the electric pressure cooker.
Place the ground beef into the mixing bowl.
Add the Italian bread crumbs, grated parmesan cheese, Italian seasoning, garlic powder, dried onion, parsley flakes, and 1 cup ricotta cheese to the bowl and combine thoroughly.
Form meatballs about the size of a golf ball by hand and set aside on a plate. You should have approximately 18 nice size meatballs.
Cover the bottom of the pot with a thin layer of olive oil.
Place the meatballs into the pot.
Place the rigatoni into the pot.
Pour the two cans of tomato sauce into the pot.
Fill one of the empty tomato sauce cans with water and pour that water into the pot.
Be sure that all of the pasta is covered.
Place the lid onto the pressure cooker and close to seal.
Set the pressure cooker to cook for 8 minutes on manual high pressure.
Once the cooking time has ended do a quick pressure release.
Use a silicone cooking spoon to give a quick stir. It may look like you have a lot of sauce but once you stir it won’t.
Add in the remaining cup of ricotta cheese and stir to combine.
Serve immediately with salt, pepper and grated cheese if desired.
Enjoy!
Pressure Cooker Ricotta Rigatoni And Meatballs
Ingredients
- 1 lb small rigatoni
- 1.25 lb ground beef
- 1/4 cup Italian bread crumbs
- 1/4 cup grated parmesan cheese (the kind in the shaker)
- 2 cups ricotta cheese divided into 1 cup and 1 cup
- 2 tsp Italian seasoning
- 2 tsp garlic powder
- 2 tsp dried chopped onion
- 2 tsp dried parsley flakes
- 2x 28 oz can tomato sauce
- 28 oz water
- salt, pepper, grated cheese to taste (optional for serving)
Instructions
Plug in the electric pressure cooker. Place the ground beef into the mixing bowl. Add the Italian bread crumbs, grated parmesan cheese, Italian seasoning, garlic powder, dried onion, parsley flakes, and 1 cup ricotta cheese to the bowl and combine thoroughly. Form meatballs about the size of a golf ball by hand and set aside on a plate. You should have approximately 18 nice size meatballs. Cover the bottom of the pot with a thin layer of olive oil. Place the meatballs into the pot. Place the rigatoni into the pot. Pour the two cans of tomato sauce into the pot. Fill one of the empty tomato sauce cans with water and pour that water into the pot. Be sure that all of the pasta is covered. Place the lid onto the pressure cooker and close to seal. Set the pressure cooker to cook for 8 minutes on manual high pressure. Once the cooking time has ended do a quick pressure release. Use a silicone cooking spoon to give a quick stir. It may look like you have a lot of sauce but once you stir it won’t. Add in the remaining cup of ricotta cheese and stir to combine. Serve immediately with salt, pepper and grated cheese if desired. Enjoy!