Name: Instant Pot Rigatoni with Mushroom Ragu
Total time: 1 h
Cuisine: ItalianEurope
Ingredients: 1½ pounds cremini mushrooms , trimmed and quartered; 1 carrot , peeled and chopped; 1 small onion , chopped; 3 tablespoons extra-virgin olive oil; ½ ounce dried porcini mushrooms , rinsed and minced; 3 garlic cloves , minced; 2 tablespoons tomato paste; ¾ cup dry red wine; 1 (28-ounce) can diced tomatoes; 1 pound 100 percent whole-wheat rigatoni; 2 cups vegetable or chicken broth; 1½ cups water; 1 tablespoon soy sauce; Grated Parmesan cheese

Instant Pot Rigatoni with Mushroom Ragu

By America's Test Kitchen

Published on January 1, 2023

Time

1 hour

Yield

Serves 4 to 6

Ingredients

1½ pounds cremini mushrooms, trimmed and quartered1 carrot, peeled and chopped1 small onion, chopped3 tablespoons extra-virgin olive oil ½ ounce dried porcini mushrooms, rinsed and minced3 garlic cloves, minced2 tablespoons tomato paste ¾ cup dry red wine 1 (28-ounce) can diced tomatoes 1 pound 100 percent whole-wheat rigatoni 2 cups vegetable or chicken broth 1½ cups water 1 tablespoon soy sauce Grated Parmesan cheese

Before You Begin

If using traditional pasta, decrease the water to ¾ cup. Do not substitute other pasta shapes in this recipe.

Instructions

Working in batches, pulse cremini mushrooms in food processor until pieces are no larger than ½ inch, 5 to 7 pulses; transfer to large bowl. Pulse carrot and onion in now-empty processor until finely chopped, 5 to 7 pulses; transfer to bowl with mushrooms.

Using highest sauté function, heat oil in Instant Pot until shimmering. Add processed vegetables and porcini mushrooms, partially cover pot, and cook, stirring occasionally, until vegetables release their liquid, about 5 minutes. Uncover and continue to cook until liquid has evaporated and vegetables begin to brown, 8 to 10 minutes.

Add garlic and tomato paste and cook, stirring frequently, until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until mostly evaporated, about 1 minute. Stir in tomatoes and their juice, rigatoni, broth, water, and soy sauce.

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 5 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Stir rigatoni and sauce to combine. Partially cover pot and let sit until rigatoni is tender and sauce is thickened, 5 to 8 minutes. Season with salt and pepper to taste. Serve, passing Parmesan separately.