Ingredients

The following ingredients have 4 Servings
  • 3 c noodles (elbow macaroni or penne will stay a bit more firm where egg noodles will be much softer)
  • 5 c water
  • 1 pinch salt
  • 2-4 tbsp butter
  • 1/2 tsp garlic salt (optional)

Instruction

  • Pour pasta and water in pot and sprinkle in some salt. Make sure all noodles are covered in water.
  • Close pressure cooker lid, one that isn't attached, and seal steam valve.
  • Push on, pressure cook, for 0 minutes. Once it beeps allow the time to go to 3 minutes natural release or 2 minutes for egg noodles.
  • * Be careful when steam valve is opened because some water may spirt out so place tea towel over it or adjust so valve is just slightly opened but releasing a bit slower.
  • Drain the water and add butter with a bit of salt and pepper to taste