Creamy Tomato Macaroni
Prep Time
15 mins
Cook Time
13 mins
Total Time
28 mins
This creamy tomato macaroni is one of my most popular and easiest pressure cooker pasta recipes. Simple and delicious, always buttery or creamy, it’s bound to please everyone in the family. It's a little different than mac and cheese because there's less cheese, more tomato.
Course:
Entrées
Cuisine:
Italian, American
Keyword:
Quick and Easy, Pasta
Servings: 4
Calories: 508 kcal
Ingredients
- 3 tablespoons butter
- ½ cup finely diced onion
- ½ cup finely diced celery
- 1 garlic clove smashed
- 1 teaspoon dried basil
- ½ teaspoon salt
- 1 tablespoon tomato paste
- 28 ounce canned tomatoes, chopped
- 1 cup chicken stock
- 2 cups dried elbow macaroni
- ½ cup heavy cream
- salt and freshly ground black pepper
- grated Parmesan cheese
Instructions
-
Pre-heat the pressure cooker using the BROWN setting.
-
Add the butter, onion, celery, garlic, basil and salt and sauté until the vegetables start to soften – about 5 minutes. Add the tomato paste and continue to cook for another 2 to 3 minutes.
-
Add tomatoes, chicken stock and dried pasta. Stir and lock the lid in place.
-
Pressure cook on HIGH for 5 minutes.
-
Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Stir in the heavy cream and season to taste with salt and pepper. Let the pasta sit in the cooker for about 5 minutes or until it is cool enough to eat. Serve with the grated Parmesan cheese sprinkled on top.
Nutrition Facts
Creamy Tomato Macaroni
Amount Per Serving
Calories 508
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g65%
Cholesterol 65mg22%
Sodium 794mg33%
Potassium 717mg20%
Carbohydrates 67g22%
Fiber 5g20%
Sugar 9g10%
Protein 13g26%
Vitamin A 1050IU21%
Vitamin C 21.5mg26%
Calcium 113mg11%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.