Instant Pot Pumpkin Pasta

I’ve been making Pumpkin Pasta for a long time. And tonight I finally adapted it to be a one pot instant pot meal. 

One pot, Instant Pot Pumpkin Penne 

1lb sage breakfast sausage (or 1lb ground pork*)

1lb penne

1 12oz can evaporated milk

1 15oz can pure pumpkin

1 1/2 t sage

1/2 t garlic

Salt, pepper, and red pepper flakes to taste*

Parmesan cheese to taste

In 6qt instant pot, cook sausage/pork on medium sauté until cooked thru. Remove to a plate, and drain and drippings. 

Add 4.5 cups water and 1lb penne to pot. Seal lid and pressure cook on high for 0 minutes (yes, zero. That is how long I’ve come up with thru trial and error, starting with 4 minutes, which was waaayyyy to soft). Let NPR for 10 min, then QPR. Remove lid when pin drops and steam is done. 

Quickly stir in the evaporated milk and let rest a few minutes to absorb. Add pumpkin, sage, salt, pepper, garlic and red pepper flakes. If still too runny, turn pot on low sauté for a few minutes, stirring frequently to prevent sticking and burning. Stir in Parmesan and serve. 

*You will need more seasoning if you use pork instead of sausage. 

This recipe is adapted from Rachael Ray’s Pasta with Pumpkin and Sausage https://www.foodnetwork.com/recipes/rachael-ray/pasta-with-pumpkin-and-sausage-recipe-1939614.amp

Farro Stroganoff

I bought some farro at Trader Joe’s, and thought about what I wanted to do with it. It has a meaty texture, so I wanted something meaty. This stroganoff mash up seemed just right.

The ground pork I buy is leaner than ground beef that is twice the price, so I did not need to drain fat. If you use beef, you may need to drain fat when you remove the meat from the pot. 

Farro stroganoff

2 T oil

1/2 bag chopped onions

1 pkg sliced mushrooms 

1/2 t thyme

Salt and pepper

1/2 c dry sherry

1 lb ground pork (or lean beef)

2 T butter

1 pkg (8.8oz) Trader Joe’s 10min Farro

2 c water

8 oz sour cream

Worcestershire sauce

Heat oil in 6qt instant pot. Add onions and cook onions until soft. And mushrooms, salt and pepper and cook until liquid evaporates and veggies brown. Add thyme and sherry, cook until wine evaporates, scraping brown bits up. Remove from pot. 

Add pork to pot and cook with salt and pepper. Remove. 

Melt butter and cook farro for a few minutes to toast. Add water and stir up any brown bits. Add pork and veggies on top, don’t stir. Place lid on pot, seal, and cook on high pressure 5 min, then npr 5 min. Release remaining pressure and open pot.

Stir up pork, veggies, and farro. Stir in sour cream and Worcestershire sauce to taste (7-10 shakes). Taste and adjust salt and pepper. Serve.