Recipe Category: Pressure-Cooker
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Ingredients
SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure
- 1 pound frozen ground dark meat turkey (do not thaw)
- 1¾ cups water or chicken broth
- ¼ cup dry red or white wine
- 2 cups penne rigate (you can make this with regular pasta or whole wheat, spelt, low-carb, brown rice, or quinoa pasta)
- 1 (24- to 26-ounce) jar marinara sauce
- 6 to 8 ounces whole-milk mozzarella cheese, to taste, cut into ½ -inch dice
- 1 (2.25-ounce) can sliced California black olives, drained, for garnish (optional)
- ½ cup shredded or grated Parmesan cheese, for sprinkling (optional)
LEMON RICOTTA (OPTIONAL):
- 1¼ cups whole-milk ricotta cheese
- 2 tablespoons olive oil
- grated zest of 1 lemon
- 1 tablespoon minced fresh flatleaf parsley or basil
- few grinds black pepper
Method
- Place the frozen turkey meat in a 5- to 7-quart pressure cooker
- Pour in the broth and wine
- Layer the dry pasta over and around the meat and flatten into a layer with the back of a large spoon
- Pour in the marinara sauce
- You want the pasta completely submerged in the sauce
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 20 minutes
- Make the Lemon Ricotta, if using
- In a small bowl, whisk the ricotta, oil, lemon zest, parsley, and pepper together
- Cover and refrigerate until serving
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- The pasta should be tender
- Using a large spoon, break up the ground meat and gently stir to evenly distribute
- The meat should be fully cooked
- With a heat-resistant spatula, fold the mozzarella cubes into the mixture
- Set the lid askew on top of the cooker (do not lock it) for 5 minutes to let the cheese melt into scrumptious pockets in the pasta
- Serve immediately topped with some black olives and Parmesan or with a dollop of Lemon Ricotta
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