IP Pepperoni Pasta
 
  • 12 oz - 1 pound short, dry pasta (such as penne or bowties)
  • 1 (15-ounce) jar pizza sauce
  • 6 ounces pepperoni slices
  • 3 cups water
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1-2 tblsp Parmesan cheese
  • 1-2 tblsp milk or half and half
  • Place all but cheese and milk in an electric pressure cooker and stir to combine. Lock on the lid, make sure the pressure valve is set to seal, and use the manual setting to set for 5 minutes of high pressure. It should take about 10 minutes to come to pressure. Quick release the pressure. Turn the pressure cooker off.
  • Stir in cheese and milk/half and half.
Source: https://www.thekitchn.com/instant-pot-mac-and-cheese-recipes-22931950
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