On your Instant Pot®, select the Saute setting. Add the butter, pancetta, garlic, mustard and pepper to the Instant Pot®. Cook for 2 minutes or until the pancetta is lightly browned, stirring occasionally. Press Cancel.
Add the uncooked pasta and the water to the Instant Pot®. Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting (according to which model of Instant Pot® you're using). Set the timer to 9 minutes. When done, press Cancel and use the quick release method to release the pressure.
Select the Saute setting. Stir in the milk, soup, peas and cheese. Cook for 2 minutes or until the mixture is hot. Press Cancel. Season to taste. Serve topped with additional grated Parmesan cheese, if desired.
0.5 tablespoon butter
1 cup diced pancetta
1 clove garlic, chopped
1 tablespoon dry mustard
0.5 teaspoon ground black pepper
3 cups uncooked medium shell shaped pasta
1.5 cups water
0.5 cup milk
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 cup frozen peas
1 cup grated Parmesan cheese
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