Instant Pot Voodoo Pasta
Instant Pot Voodoo Pasta
- The Voodoo:
- 1/4 cup of extra virgin olive oil
- 1 lb ground beef (or ground veal, pork or turkey)
- 1 lb andouille sausage, sliced in 1″ pieces and quartered
- 1 red onion, diced
- 1 green bell pepper, diced
- 2 stalks of celery, diced
- 1 tbsp of crushed garlic
- 1 cup of a basic beer such as Pabst Blue Ribbon or Budweiser (try not to use an IPA as it can make it bitter)
- 2 cups of ham or chicken broth (I used 2 tsp of Ham Better Than Bouillon + 2 cups of water. Use 3 cups if you don’t wish to use beer)
- 28 oz can of crushed tomatoes
- 1.5 tbsp of Tony Chachere’s Creole seasoning (or you can use any Cajun/Louisiana-style seasoning)
- 1 tsp of black pepper
- 1 tsp of seasoned salt
- 1 tsp of sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp of Italian seasoning
- 1 tsp of oregano
- 10 oz package (about 2 cups) of frozen Okra (optional)
- 1 lb (1 box) of Cavatappi or Cellentani (the kind that looks like if macaroni and a pig tail had a baby)
- 6 oz can of tomato paste
- The Fromage (that means “cheese” in French) NOTE: This is optional to add but I really feel like it sends it over the top. I also love it as is written below, but you can definitely halve these ingredients if you want the cheese factor a bit less intense. If you leave this step out completely and want some spice, add the optional red pepper flakes and Tabasco above prior to pressure cooking
- 2 eggs, beaten
- 2 cups (15 oz container) of ricotta cheese (I used part-skim)
- 1 cup of grated parmesan cheese
- 2 cups of a Cheddar/Monterey Jack cheese combo
- 1/4 tsp of crushed red pepper flakes (optional for a spice kick)
- 1 tsp of Tabasco sauce (optional for a spice kick)
This is a VERY cheesy pasta dish, which is AOK by me! However, if you want the cheese lessened, simply halve the ingredients to “The Fromage” mixture. Simple as that.
If you aren’t into the dairy being added to the pasta at all, no problem! Simply omit “The Fromage” section and the pasta will be done once you’ve added in the tomato paste at the end.
Don’t want to use beer? Fine (even though it adds wonderful flavor). Add in an additional cup of broth instead.
Midnight confession: While the leftovers tastes great heated up in the microwave, they also taste amazing cold right out of the fridge!
- Add the olive oil to the Instant Pot and then hit “Sauté” and adjust so it’s on the “More” or “High” setting. Allow it to heat up for three minutes and then add in the onion, bell pepper and celery. Sauté for 5 minutes and then add in the garlic and sauté for 1 minute longer
- Next, add in the sausage and the ground meat. Stir and allow it to sauté for 5 minutes with the vegetables until it crumbles and releases its juices (which we will keep in the as it adds a ton of delicious flavor)
- Pour in the beer, stir it in with the meat and vegetables and allow the meat and veggies to simmer in it for 2 minutes
- Next, add in the broth, crushed tomatoes, creole seasoning, seasoned salt, pepper, sugar, garlic powder, onion powder, Italian seasoning, oregano and frozen okra, (if using). Stir everything together very well
- Lastly, add in the pasta BUT DO NOT STIR (or you may have issues coming to pressure). Simply press and smooth the pasta down with a spoon so it’s submerged in the broth (it’s okay if it peaks above a little)
- Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” for 6 minutes at High Pressure
- While the pasta’s cooking in the pot, mix The Fromage (that means “cheese” in French) ingredients together in a bowl
- When the pasta’s done cooking, perform a quick release. Then, add the tomato paste (make sure you do this AFTER pressure cooking ant not before) and give everything a good stir
- Finish it off by adding in the Fromage mixture and stir for another two minutes until totally melded into the sauce -OR- if you prefer it without the dairy and like it with just a meat and tomato base, simply leave out The Fromage and serve as is!
- If you want it on the spicier side, add more Tabasco and crushed red pepper flakes to taste
- Place in bowls and enjoy!