Instant Pot Pappardelle Pasta with Prosciutto and Cheese
2021-12-18- Cuisine: Italian
- Course: Main Dish
- Skill Level: Beginner
-
Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
279.9 -
Carbohydrates
32.6 g -
Cholesterol
20.9 mg -
Fat
10.2 g -
Fiber
4.1 g -
Protein
14.6 g -
Saturated Fat
3.4 g -
Serving Size
1 -
Sodium
768.3 mg -
Trans Fat
3.2 g -
Unsaturated Fat
0.5 g -
Potassium
135.1 mg
Instant pot pappardelle pasta with prosciutto and cheese. What’s better than a delicious, cozy meal that takes minutes to whip up in the Instant Pot? It’s time for you to try this easy pasta dish with prosciutto and cheese.
What are the advantages of using an instant pot?
The instant pot is an electric multi-cooker that cooks whole meals in less than an hour. It uses a method called pressure cooking, which allows the food to cook faster and retain more nutrients. Some of its notable features are the timer, auto-shut-off, and slow cooker function.
Instant Pot Advantages
The Pot uses a pressure cooking method to cook meals faster and retain more nutrients.
The Pot has a timer that ensures food is cooked for the time specified on it. The Auto-Shut Off feature turns off the pot after cooking for the time specified on it too.
The Pot has a slow cooker function for batch cooking at home or work during busy hours without compromising quality or taste.
How can you make this dish gluten-free?
Gluten-free dishes are becoming all the rage in recent years. With the increasing number of people who are gluten intolerant, gluten-free foods have become a necessity.
Gluten is a protein found in grains such as wheat and barley that gives strength and elasticity to doughs and batters. To make any dish gluten-free, first, you need to remove the gluten from it. This can be done by using alternate ingredients such as rice, tapioca, buckwheat, sorghum, and quinoa.
You can also bake your food instead of cooking it on a stovetop or microwave to avoid cross-contamination with kitchen utensils used for cooking dishes with gluten such as pasta or bread.
Instant Pot Pappardelle Pasta with Prosciutto and Cheese
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Ingredients
- 2 tablespoons olive oil
- 3 oz (90 g) prosciutto, finely chopped
- 1 cup sliced mushrooms
- 3 cloves garlic, peeled and minced
- 1 teaspoon dried thyme
- 3 cups (750 ml) chicken stock
- 1/2 cup (125 ml) heavy cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 12 oz (360 g) uncooked pappardelle pasta
- 18 oz (540 g) package cream cheese, cubed
Method
Step 1
Heat the olive oil in an instant pot turned to saute mode. Add prosciutto and cook, stirring occasionally, for 1 minute or until it's crisp. Add mushrooms, garlic, 1/2 teaspoon dried thyme, and continue cooking and stirring occasionally, until mushrooms are tender, for about 5-6 minutes.
Step 2
Using a slotted spoon, remove cooked mushrooms and prosciutto mixture from the cooker. Transfer to a plate and set aside.
Step 3
Pour in the chicken stock, heavy cream, then add salt, black pepper, remaining thyme, garlic powder, onion powder, and crushed red pepper flakes. Using a wooden spoon, scrape the bottom of the cooker to loosen any browned bits.
Step 4
Add pappardelle pasta to the pot (do not stir), then place cubed cream cheese over the pasta. Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
Step 5
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Mix pasta mixture well, then stir in reserved prosciutto and mushrooms. Allo to pasta sit in the pot until sauce is thickened. Serve hot.
