Inspiration Guide

PENNE & SAUSAGE RAGU
PREP: 20 MINUTES | COOK: 18 MINUTES | MAKES: 6 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 Select SEAR/SAUTÉ and set to HIGH. Select
START/STOP to begin. Allow to preheat for
5 minutes.
2 Add canola oil and both sausages to the pot.
Cook for 5 minutes, stirring occasionally to
break up the meat.
3 Add carrots, celery, onion, and garlic to
pot and cook for an additional 5 minutes,
stirring occasionally.
4 Add pureed red peppers, stock, cream, salt,
rosemary, and pasta. Stir well to combine.
Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
5 Select PRESSURE and set to LOW. Set time to
3 minutes. Select START/STOP to begin.
6 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
7 Stir pasta mixture, then spread diced mozzarella
evenly over the top.
8 Close crisping lid. Select BROIL and set time
to 5 minutes. Select START/STOP to begin.
9 When cooking is complete, serve immediately.
INGREDIENTS
2 tablespoons canola oil
1 pound raw Italian sausage,
casings removed
1 pound smoked sausage, diced
2 carrots, peeled, diced
4 stalks celery, diced
1 large white onion, peeled, diced
4 cloves garlic, peeled, minced
2 jars (24 ounces each) roasted red peppers,
strained, pureed
1 cup chicken stock
1 cup heavy cream
1 tablespoon kosher salt
1 tablespoon fresh rosemary, minced
1 box (16 ounces) dry penne pasta
1
/2 block (4 ounces) whole-milk
mozzarella cheese, diced
1 cup shredded mozzarella cheese
MEATBALL PASTA BAKE
PREP: 10 MINUTES | COOK: 25–30 MINUTES | MAKES: 10 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES
INTERMEDIATE RECIPE
DIRECTIONS
1 In a large mixing bowl, stir together ground
beef, eggs, Parmesan cheese, milk, bread
crumbs, parsley, garlic, and salt. Mix until
fully incorporated.
2 Form mixture into 20 meatballs; set aside.
3 Select SEAR/SAUTÉ and set to HI. Select
START/STOP to begin. Allow to preheat for
5 minutes.
4 After 5 minutes, add oil to pot, then add half the
meatballs in one layer. Brown meatballs on all
sides. Transfer meatballs to a bowl. Repeat with
remaining meatballs.
5 Add marinara sauce, water, wine, and pasta to
the pot; stirring to incorporate.
6 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to LOW. Set time to
2 minutes. Select START/STOP to begin.
7 When pressure cooking is complete, allow
pressure to natural release for 10 minutes. After
10 minutes, quick release any remaining pressure
by moving the pressure release valve to the VENT
position. Carefully remove lid when unit has
finished releasing pressure.
8 Select SEAR/SAUTÉ and set to MD. Select
START/STOP to begin. Stir ingredients, then add
meatballs and simmer for 10 minutes. Turn down
heat if sauce comes to a boil.
9 After 10 minutes, stir in ricotta. Cover pasta
mixture with mozzarella.
10 Select BAKE/ROAST, set temperature to 325°F,
and set time to 5 minutes, or until cheese is
melted, bubbly, and slightly browned.
11 When cooking is complete, serve immediately.
INGREDIENTS
2 pounds uncooked ground beef
2 large eggs
1
/2 cup shredded (or
1
/4 cup grated)
Parmesan cheese
1
/4 cup milk
1
/2 cup seasoned bread crumbs
1
/2 cup fresh parsley, chopped
2 teaspoons granulated garlic
2 teaspoons kosher salt
3 tablespoons olive oil
2 jars (24 ounces each) marinara sauce
1 cup water
1 cup dry red wine
1 box (16 ounces) dry cavatappi pasta
1 cup ricotta cheese
1 cup shredded mozzarella
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