Pasta in the Power Pressure Cooker XL – Step By Step Instructions

Pasta in the Power Pressure Cooker XL - Step By Step Instructions

Go to http://www.erictheiss.com or http://www.powerpressurecooker.com/ for more recipes and information.
More Recipes in the PPXL :
Braised Chicken: http://youtu.be/s8ZolY0uPqM
Pot Roast: http://youtu.be/UsYE9e4nQLs

Rotini Carbonara

Ingredients

½ lb. bacon or speck (cut in ½-inch pieces
2 cloves garlic, minced
2 tbsp. olive oil
1 lb. rotini (or penne)
4 cups water
2 cups Parmesan, grated (plus extra for garnish)
3 eggs plus 4 yolks
1 tbsp. fresh crushed black pepper
Salt and pepper to taste
½ cup chopped parsley for garnish

Directions

1. Place the inner pot in the pressure cooker and add bacon. Press the RICE/RISOTTO button until it reads 10 min.
2. Sauté bacon until almost crispy (you will need to drain the fat halfway through to achieve crispiness). Once bacon is cooked, then add garlic. Stir. Cook for 1 minute more, then remove bacon and fat and set aside.
3. Add olive oil to the inner pot. Add the pasta and stir for one minute. Add the water. You want to make sure the water just covers the pasta so it’s ok to add a bit more water to achieve this. Push down on the pasta to make sure each pc is covered with the liquid.
4. Place the lid on the pressure cooker and lock. Switch the pressure release valve to the CLOSED.
5. While the pasta is cooking, whisk the eggs in a bowl until beaten. Add the Parmesan and incorporate well with the whisk. Add crushed pepper.
6. Once the timer reaches 0, switch the pressure release valve to OPEN. Once the steam has been released, open the lid.
7. Stir the pasta, and then fold in the bacon/garlic mixture. Next, fold in the egg mixture. Add salt and pepper to taste and garnish with fresh parsley.
8. Serve immediately.

Eric’s tip: 10 minutes will get you pasta that is cooked through. As with any cooking method, you may want to adjust down a minute for a more al dente texture.

Eric’s tip: Adding some water to your egg and cheese mixture is fine if the mixture is very thick. It shouldn’t be a paste, rather a very thick sauce. Normally I would add about a ¼ cup of pasta water but when pressure cooking the pasta you typically don’t have any extra.

19 Comments

  1. thank you for sharing got a power pressure cooker for xmas! so glad. this is one of the most amazing kitchen tools ever

  2. Seriously? Making a big deal about how this was all done in a single pot? I could've done this all in a single pot without the pressure cooker. Not that big of a selling point…

  3. Rotini Carbonara

    Ingredients

    ½ lb. bacon or speck (cut in ½-inch pieces
    2 cloves garlic, minced
    2 tbsp. olive oil
    1 lb. rotini (or penne)
    4 cups water
    2 cups Parmesan, grated (plus extra for garnish)
    3 eggs plus 4 yolks
    1 tbsp. fresh crushed black pepper
    Salt and pepper to taste
    ½ cup chopped parsley for garnish

    Directions

    1. Place the inner pot in the pressure cooker and add bacon. Press the RICE/RISOTTO button until it reads 10 min.
    2. Sauté bacon until almost crispy (you will need to drain the fat halfway through to achieve crispiness). Once bacon is cooked, then add garlic. Stir. Cook for 1 minute more, then remove bacon and fat and set aside.
    3. Add olive oil to the inner pot. Add the pasta and stir for one minute. Add the water. You want to make sure the water just covers the pasta so it’s ok to add a bit more water to achieve this. Push down on the pasta to make sure each pc is covered with the liquid.
    4. Place the lid on the pressure cooker and lock. Switch the pressure release valve to the CLOSED.
    5. While the pasta is cooking, whisk the eggs in a bowl until beaten. Add the Parmesan and incorporate well with the whisk. Add crushed pepper.
    6. Once the timer reaches 0, switch the pressure release valve to OPEN. Once the steam has been released, open the lid.
    7. Stir the pasta, and then fold in the bacon/garlic mixture. Next, fold in the egg mixture. Add salt and pepper to taste and garnish with fresh parsley.
    8. Serve immediately.

    Eric’s tip: 10 minutes will get you pasta that is cooked through. As with any cooking method, you may want to adjust down a minute for a more al dente texture. Eric’s tip: Adding some water to your egg and cheese mixture is fine if the mixture is very thick. It shouldn’t be a paste, rather a very thick sauce. Normally I would add about a ¼ cup of pasta water but when pressure cooking the pasta you typically don’t have any extra.

  4. Hi , I love the power pressure cooker . Could u please do a video on how to make bread in the power pressure cooker XL. Thank u .

  5. I happen to be a teacher and one thing I learned from hard experience is that I should not take my students for granted: some know nothing about the subject, some know a little bit about the subject and some know about the subject even better than me. For teaching purposes, I treat my students in the first category. I teach them as if the subject is totally new to them. I also try to make sure that essential points are made clear. You have done none of this. You assume everybody knows about the product. I for one did not know anything about it. I have never seen a pressure cooker before I bought the Power Pressure Cooker upon friends' recommendations let alone cook with it. The instruction the makers provide in the manual is itself wanting. I did not know where to put (the meat for example) at the bottom of the inside pot or on top of the strainer provided. I logically concluded that the strainer was provided for things like vegetables and the meat should go directly into the inner pot with enough liquid so that the steam would buildup. In the beginning may be because I did not lock the lid properly I found the steam escaping on the sides. I wanted to stop because I realized I did not lock it properly. I looked at the manual and it says "you simply use cancel" to stop. Hard as I tried I could not find the "cancel" sign anywhere on the machine. So my only way of stopping it was to unplug the unit from the power source. That is when out of desperation I thought the unit makers would have a youtube instruction and googled and came upon yours. Problem 1: you did not explain to a rookie how to properly align the lid and lock it (the IM says put is on and turn it anticlockwise until it clicks. You skipped that. 2: you never explained why your veggies looked as if they were on top of the strainer unlike the meat which was clearly at the bottom of the inner pot. 3: IM says you can change the time of cooking at any time but the "cook time selector" failed to respond when I tried to add a few minutes to the cooking time. Actually to be honest all these are not your fault. I do not think you were doing this for the company but as a hobby. The company should have a clear video instruction for rookies like me if it wants to sell its product to attract larger numbers of clients. For example, I have bought all the units that Nuwave put on the market and for all of them they have crystal clear instructions on youtube. I was an expert in its use in no time. One last comment, after muddling through I tried your recipe for both pot roast and chicken roast and found both to be delicious! Congrats! Though I give you a D- for instruction I give you A- for the recipe.
    Sincerely
    Paul

  6. I've been trying to find the recipe for the pressure cooker cheesy macaroni that was shown on Q V C on Sunday October 25th. at the end of the demonstration on Q V C donnoly called it baked ziti. I want the recipe that he actually did it as a demo that day

  7. I went to the J Donnelly youtube channel and there's no videos on the PPXL. It's all physics and football. What's up with that? I really like the PPXL recipes and would love to see more.

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