Cooking with Pressure: Meatballs and Noodles 🍝

I bought a Power Pressure Cooker XL a few months ago and with a few failed attempts I decided not to use it. But, my daughter and my granddaughters loved one of the failed recipes, which was the meatballs and noodles. 

The reason why it failed was due to putting too much dry ingredients (over the max line) and too little liquid. I couldn't get it to pressurize. This time I watched a number of videos as I couldn't find my original recipe and decided to take another crack at it.

Ingredients:

1 1/2 24 oz jars of spaghetti sauce
36 oz of water (use empty spaghetti sauce jar 1 1/2 times)
2 Tablespoons olive oil (enough to cover the bottom)
1/2 cup white wine
26 oz bag of frozen meatballs
16 oz box of macaroni
2 handfuls of mozzarella cheese
Season with Italian seasoning, garlic salt and black pepper

Directions:

Add in order olive oil, wine, meatballs, noodles, sauce, water, cheese and seasonings stir...do not go over max line and make sure liquid covers dry ingredients. I picked beans/lentils 15 minutes, but should have adjusted the time to 11 minutes. If I was using rigatoni 15 minutes would have been fine. My macaroni was a little over cooked, but still good. I was just happy 😊 that it pressurized! After the time runs down to zero release steam. Then the top will unlock. Stir and serve. Add Parmesan cheese, if desired Yum Yum

Dried Pasta Cooking Chart
	Cooking Time (minutes)		Cooking Time (minutes)
Acini de pepe	5 to 6	Penne	9 to 13
Capellini	5 to 6	Radiatore	9 to 11
Egg noodles, regular	8 to 10	Rigatoni	12 to 15
Egg noodles, extra wide	10 to 12	Rosamarina (orzo)	8 to 10
Elbow macaroni	8 to 10	Rotelle	10 to 12
Farfalle	13 to 15	Rotini	8 to 10
Fettuccine	11 to 13	Shells, jumbo	12 to 15
Fusilli	11 to 13	Shells, medium and small	9 to 11
Japanese curly noodles	4 to 5	Soba noodles	6 to 7
Lasagna noodles	12 to 15	Spaghetti	8 to 10
Linguine	9 to 13	Vermicelli	5 to 7
Mafalda	8 to 10	Wagon wheel	10 to 12
Manicotti	10 to 12	Ziti	14 to 15
Mostaccioli	12 to 14