PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Quick

2 tsp olive oil

1 cup finely chopped carrot

1 cup finely chopped celery

2 cloves garlic, finely chopped

2 tsp kosher salt

1 tsp ground fennel seed

¹⁄₂ tsp freshly ground black pepper

1lb (450g) ground turkey breast

28oz (800g) can crushed tomatoes

1lb (450g) whole-grain penne pasta

3¹⁄₄ cups water

¹⁄₂ cup grated Parmesan cheese

¹⁄₂ cup fresh basil leaves, roughly torn

1. Select Sauté, and add the olive oil, carrot, celery, and garlic to the inner pot. Sauté for 2 minutes, or until the carrot and celery begin to soften, and the garlic becomes fragrant.

2. Add the kosher salt, fennel seed, and pepper to the pot, and then add the turkey breast. Sauté until the turkey breast is browned (about 5 minutes).

3. Pour the tomatoes over the turkey mixture, and then add the penne. Add the water, but do not stir the ingredients.

4. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 8 minutes. When the cook time is complete, quick release the pressure.

5. Remove the lid, stir well, and then transfer to a large serving platter. Sprinkle the Parmesan over top, and then garnish with the basil. Serve hot.