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Saute Onion: Turn on 'Sauté' and adjust the heat level to 'Normal'. Allow the pot to heat up until the display reads 'Hot'. Add the reserved olive oil from the sun-dried tomatoes to the pot and allow it to heat up. Add the diced onions to the pot and toss until thoroughly coated in the oil. Sauté, tossing occasionally, until they become soft and translucent. About 3 to 4 minutes.
Add Garlic: Add the minced garlic to the pot and continue to sauté for another 30 seconds. Turn off 'Sauté'.
Add the stock and 1 teaspoon of salt to the pot, deglazing any onion or garlic that may have gotten stuck to the bottom of the liner. Then add the penne pasta and ensure that it is fully submerged in the stock.
4-Minute Cook Time: Close the Instant Pot, set the pressure release valve to 'Sealing' and set the pot to cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 4 minutes.
While the pasta is cooking, prepare the creamy tomato sauce. Add the drained sun-dried tomatoes, whole milk, heavy whipping cream, fresh basil leaves, parmesan, sour cream, teaspoon of salt, and pepper to a blender and blend until smooth.
2-Minute NPR: Once the 4-minute cook time has completed, allow for a 2-minute Natural Pressure Release. When the 2-minute NPR has finished, release the remaining pressure.
Open the pot and pour the creamy tomato sauce over the pasta and mix it in. Set the pot to 'Sauté' and adjust the heat level to 'Less'. Allow the pasta and sauce to simmer for a few minutes, stirring occasionally, to allow the pasta sauce to warm and thicken. Once the sauce is warmed through, turn off the Instant Pot. Allow the pasta to sit for a few minutes to absorb any excess liquid.
Serve topped with fresh basil and parmesan.