Pressure Cooker Pasta with Cottage Cheese and Pepperoni

Directions

1. Heat the oil: In a pressure cooker over medium heat, add the oil and fry the sliced pepperoni until golden and slightly crisp.
2. Sauté aromatics: Add the chopped onion and minced garlic to the pressure cooker. Sauté for about 2 minutes until fragrant and soft.
3. Add liquids and seasonings: Stir in chicken broth cubes, tomato sauce, and water. Season with salt, black pepper, and oregano to taste. Bring the mixture to a boil.
4. Cook the pasta: Add the pasta to the boiling sauce, stir to combine, and cover the pressure cooker. Once it reaches full pressure, reduce heat and cook for 3 minutes.
5. Release pressure: Turn off the heat and allow the pressure to release naturally before opening the cooker.
6. Finish the dish: Transfer the pasta to a serving dish. Spoon cottage cheese evenly over the top, sprinkle with grated parmesan, and garnish with chopped parsley.
7. Serve: Enjoy immediately while warm, allowing the creamy cheese to melt into the pasta.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10–12 minutes (including pressurizing)
• Total Time: 20–22 minutes
• Servings: 4–6
• Difficulty: Easy

Variations & Substitutions

• Cheese swap: Use ricotta or mozzarella instead of cottage cheese for a different creamy texture.
• Vegetable boost: Add bell peppers, spinach, or zucchini during the sauté step for extra nutrition.
• Spicy option: Include a pinch of red pepper flakes or sliced jalapeño with the pepperoni.
• Meat variation: Replace pepperoni with cooked sausage, chicken, or bacon for a different protein.

Serving Suggestions