Thanks for the reply! I used shell pasta. This is the 3rd recipe that I’ve tried in my Foodi and none have worked out well for me, so I’m just trying to figure out what I might be doing differently/wrong!

Hi Alyssa – it could be the type of pasta you are using requires less liquid. What type of pasta are you using? You can either try a different brand or just use less water and keep a note of what works for you.

Hi Tor – sorry you had trouble with the timing of your dinner. It can be difficult to judge how much time pasta will take to cook in the pressure cooker since time to pressure and time to release the pressure varies as well as the brand and type of pasta you are using. I’m sure with more practice you’ll be better at timing your meals.

Hi VeeJay – very few things cook on Low pressure, so high pressure can be assumed unless you’re specifically told to cook at low pressure. The sample recipe on the post does specify high pressure. I’ve added high pressure to the explanation as well.

The recipe for a full pasta/sauce dish says “high pressure”, but the entire rambling plain-pasta section fails to do so. There is the time formula; there is the intermittent repeated quick release; there is nothing – nothing – about high or low pressure in the manual setting. I even did a find-text search for every instance of the word “pressure”, and it was not there.The IP Duo has a choice of “Manual” settings for “High” and “Low” pressure within the “Manual” setting. I usually ignore writers who fail to tell readers what pressure to set, but this started out looking so good. It was a first impression that failed to deliver.

Hi Sabrina – yes, a metal bowl will work if you don’t have the right size cake pan.

Hi Roxanne – American Beauty rotini has a cook time of 8 minutes on the stove, so in the pressure cooker you would use a 3 minute cook time.