the secret to AL DENTE pressure cooker pasta!

UPDATE: Since a lot of pressure cookers don’t have two pressure settings (should have read my buying guide ; ) I have included a note in the article and sample recipe on how to execute this technique in these kinds pressure and multi cookers.



The literal translation of Arrabiata is Angry but that what Italians call something hot and spicy like this pasta!Cooked in the sauce, and not just coated with it, the pasta changes color and promises to be flavorful, spicy – and also al dente! Here is the recipe and “secret formula” to always get perfectly cooked pasta from your pressure cooker.

Determine the correct timing for pressure cooking pasta



Since the cooking time for each brand, and shape, of pasta, vary always refer to the pasta package to determine the correct cooking time. Then, cut that time in half to determine the LOW pressure cooking time. If the pasta would normally need 12-13 minutes cooking time, it should be pressure cooked at LOW pressure for 6, 10-11 minutes pressure cook for 5, and 8-9 minutes should be pressure cooked for 4. If the pasta needs 7 minutes or less to cook using the traditional method, the shape is not a good candidate to pressure cook. This timing formula also works on specialty grain and gluten-free pasta.

Note: For lower-end pressure cookers which only cook at one pressure, which is usually “high” the pasta cooking time as indicated above, and then shave off a minute or two from the resulting cooking time.

In Italy the cooking time of pasta is almost always printed on the front of the package – Italians take this number seriously- but in other countries, the cooking time could be written on the side or back of the package or box.

Use a digital timer, cell phone or microwave clock to keep track of such a short cooking time.

Figuring out the liquid is easy (no sputters)

The hip method for pressure cooking pasta does not actually measure any of the cooking liquid. As noted in the recipe, only the amount of water that is needed for the amount of pasta to be cooked is used. This ensures that there is almost no liquid left in the cooker by the time the pasta is finished cooking – nothing left to foam or sputter when pressure is released.

The kinds of pasta you can pressure cook

Any short to medium cut hard semolina pasta can be pressure cooked. Nests of dried egg fettuccine can also be pressure cooked they should be strained since they require more water to cook than they will absorb. Frozen or dried stuffed pasta, like ravioli or tortellini, may work – follow a specific recipe to be sure you don’t get a watery sauce.

You SHOULD NOT pressure cook

Any pasta that requires 7 minutes or less will not give you al dente results.

results. Spaghetti. You cannot break Spaghetti it in half to fit it in your pressure cooker. Ever .

. Orecchiette. They have a tendency to fall into little stacks and will turn into a solid mass in the pressure cooker.

Very small pasta intended for soups like Stelline, Quadratini, Orzetto could clog the safety mechanisms of your pressure cooker. However, they can be added after pressure cooking the sauce or soup in the open pressure cooker – follow a specific recipe.

Fresh pasta will fall apart if pressure cooked

Potato Gnocchi needs to stop cooking when they float, if you cannot see them you cannot stop your pressure cooker. However, there is a pasta “shape” called Gnochetti which is made of semolina flour and they are ok to pressure cook.

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open 5 L or larger none 5-6 min. Low (1) Normal