Instant Pot Penne Pasta with Sun-Dried Tomatoes and Artichokes

I’m always looking for recipes to use our homegrown ground pork and if I can make it in my instant pot, even better! My husband loves this spicy Italian pork recipe, Penne Pasta with Sun-Dried Tomatoes and Artichokes, and I make it often.

This easy “meal in one dish” contains pure ingredients with lots of health benefits. We like to use our own gluten-free Italian seasoning to ensure there are no harmful additives that compromise the integrity of the seasoning. Both sun-dried tomatoes and artichokes are packed with Vitamin C and lycopene, a powerful antioxident. They also contain dietary fiber to help with digestion. You can learn more about sun-dried tomatoes and artichokes from WebMD. Lastly, we use chicken broth in many of our recipes because of the wonderful nutrition it provides.

Use the saute setting to brown the meat with your spices.

I chop my sun-dried tomatoes while the sausage is browning.

Stir in artichoke hearts and cheese. Replace lid and let sit covered to soften pasta and melt cheese.

INSTANT POT PENNE PASTA WITH SUN-DRIED TOMATOES AND ARTICHOKES

1 pound ground pork or beef

1 tablespoon Italian seasoning (page 125)*

1 teaspoon dried basil

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes

1 teaspoon sea salt

1/4 teaspoon pepper

2 cups chicken broth

1 cup water

4 cups gluten-free penne pasta (I like red or green lentil penne pasta)

1 cup chopped sun dried tomatoes (approximately 4 ounces)

9 ounce jar artichoke hearts, drained and chopped

2 cups shredded mozzarella cheese

Set instant pot to “sauté” setting. With the lid off, sauté ground pork and seasonings until brown.

Add broth, water, noodles and sun dried tomatoes. Stir to combine ingredients. Secure lid and move pressure valve to “sealing” position. Select “manual” setting and set timer to 6 minutes (use + and – buttons to adjust).

When timer goes off, allow pressure to release naturally 10 to 12 minutes. Move pressure valve to “venting” position and carefully remove lid. Stir in artichoke hearts and cheese. Replace lid and let sit covered 10 minutes before serving.

 

Makes 6 to 8 servings

*See our book for Italian seasoning recipe