Description
A creamy Instant Pot penne with pancetta, shrimp, smoked gouda, parmesan and a crunchy toasted panko topping.
Ingredients
Scale
- 4 oz diced pancetta
- 1 shallot, minced
- 2 cups chicken broth
- 8 oz penne
- 1/2 of red bell pepper, diced
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- 6 oz shredded smoked gouda
- 1/2 cup shredded parmesan cheese
- 1/2 cup milk, warmed
- 8 oz cooked tail off peeled shrimp, thawed
- 1 Tbsp butter
- 1/4 cup panko
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the pancetta and cook until crisped up. Add in the shallot and saute for 2 minutes. Drain off excess grease.
- Pour in broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the penne. Add in the bell pepper, Italian seasoning and pepper.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the gouda, parmesan and milk until smooth and creamy. Stir in the shrimp.
- In a small pan melt the butter over medium heat. Add in the panko and toss until toasted. Turn off heat.
- Scoop penne onto plates and top with a couple teaspoons of the panko. Enjoy!
- Category: Pasta
- Method: Instant Pot