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

chicken coconut curry

I made a yummy yellow coconut curry with chicken and potatoes last night. After browsing Pinterest for recipes, I made up my own. 

*****

Yellow Coconut Curry with Chicken and Potatoes

1 tbsp coconut oil

2 tbsp curry powder

Salt and pepper to taste

1 onion, diced (unused a bag of frozen diced onions)

3 Yukon gold potatoes, skin on, cut in large bite size pieces

2 cans regular coconut milk

2 lb boneless chicken breast, cut into bite size pieces 

2 cups instant rice

Melt oil in large skillet with a lid and add curry powder, salt, and pepper. Cook for a minute, then add onion. Cook until soft. 

Add potatoes and coconut milk and bring to a simmer. Cook 10 minutes, or until potatoes are almost tender. Add chicken and simmer another 10 minutes, or until chicken is cooked thru and potatoes are completely tender. 

Add rice, bring to a simmer, cover, and remove from heat. Let sit 5-10 minutes, or until rice is cooked thru. 

*****

The only changes we would make would be to only use 2 potatoes and to add 8oz baby carrots, cut in half on a bias, with the potatoes. Also add a cup of hot water with the rice so there is a looser sauce. 

I served this with a chenin blanc/viognier blend, Mbali, from Trader Joe’s. Bon appetit!