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The Instant Pot has made getting dinner on the table easier than ever. And Italian food is a perfect partner for your Instant Pot—think rich and meaty braises, one-pot pastas, risotto, stuffed artichokes, and more. This authorized Instant Pot cookbook offers 100 delicious, sure-to-please recipes for weeknight cooking and beyond. Recipes take advantage of the Instant Pot’s many settings, allowing you to perfectly sauté and simmer a variety of dishes with just the push of a button. Long-cooking foods like grains and beans (Fall Farro with Pears and Walnuts, Corona Beans with Tomato and Sage) as well as slow stews and braises (Tuscan Beef Stew, Chicken with Creamy Artichoke Sauce) finish in half the time of stovetop cooking. But other hacks and surprises abound, too—set-it-and-forget it recipes for focaccia, quick pickles, no-oven-required cakes and cheesecakes, and even DIY ricotta.
From the Publisher
Orecchiette with Broccoli Rabe from Instant Pot Italian
Serves 4 | Active time: 10 minutes | Total time: 30 minutes
Orecchio means ‘ear’ in Italian, a nod to the concave shape of this round pasta. Orecchiette serve as perfect little catcher’s mitts for this easy, zesty sauce of garlic, anchovies, and peppery broccoli rabe (also known as broccoli raab or rapini). If you’re not a fan of the bitterness of rabe, substitute broccolini or broccoli. Crème fraîche is stirred into the pasta at the end of cooking to make a tantalizingly creamy sauce with just the right tang.
1. Put the oil in the pot, select sauté, and adjust to normal/medium heat. When the oil is hot, add the shallot, garlic, and anchovies and cook, stirring occasionally, until the shallot is tender and the garlic is fragrant but not browned, 3 minutes. Press cancel.
2. Add the pasta, broth, red chile flakes, 1 cup cold water, ½ teaspoon salt, and several grinds of black pepper and stir so the pasta is mostly submerged. Place the broccolI rabe on top of the pasta mixture, but do not stir.
3. Lock on the lid, select the pressure cook function, and adjust to low pressure for 5 minutes. Make sure the steam valve is in the ‘sealing’ position and that the ‘keep warm’ button is off.
4. When the cooking time is up, quick-release the pressure. Remove the lid, add the crème fraîche and cheese, and stir to combine. Season with salt and black pepper. Transfer the mixture to a serving dish and let stand for 5 minutes before serving to allow the sauce to thicken slightly.
2 tablespoons olive oil
1 large shallot, thinly sliced
5 garlic cloves, chopped
1 pound dry (uncooked) orecchiette pasta
3 cups chicken or vegetable broth, homemade or low-sodium store-bought
Pinch of red chile flakes
Salt and pepper
8 ounces broccoli rabe or broccolini, cut into 2-inch pieces
½ cup crème fraîche or sour cream
½ cup grated Pecorino Romano cheese