Pressure-Cooker Penne with Meat Sauce

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Jan. 09, 2024
This pressure-cooker pasta is delicious and super easy. I like to serve it alongside a chopped salad with Italian dressing. If you have leftovers, try them spooned into individual ramekins and baked with a little extra sauce and cheese on top. —Virginia Butterfield, Cranberry Township, Pennsylvania
Pressure-Cooker Penne with Meat Sauce Recipe photo by Taste of Home


  • 1 tablespoon olive oil
  • 1-1/2 pounds lean ground beef (90% lean)
  • 3/4 cup finely chopped onion
  • 1 medium green pepper, chopped
  • 12 ounces uncooked penne pasta
  • 2-1/4 cups water
  • 2 teaspoons Italian seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 jar pasta sauce (24 ounces)
  • Optional: shredded Parmesan cheese and torn fresh basil leaves


  1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook beef, onion and pepper until beef is no longer pink and vegetables are tender, 8-10 minutes, breaking up beef into crumbles; drain. Press cancel; add pasta, water and seasonings; cover with pasta sauce. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Remove lid; stir to combine. If desired, sprinkle with Parmesan cheese and basil.

Nutrition Facts

1-1/2 cups: 472 calories, 14g fat (4g saturated fat), 71mg cholesterol, 775mg sodium, 55g carbohydrate (12g sugars, 5g fiber), 31g protein.