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Add pasta, water, kosher salt and oil or butter to the pressure cooker pot (see ratios in the ingredient list).
Note: Pasta should be just barely covered by water. If there is pasta above the water, add extra to cover.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for half of the pasta package cooking time minus 2 minutes (see notes for examples of this).
When pressure cooking is complete, use a quick release. If liquid sprays from the knob, close knob, wait 30 seconds then release pressure again. Repeat until foam stops coming through valve. May also turn knob half way so only a small amount of steam is being released.
Use pasta immediately or rinse with cool water to stop the cooking.