3 cups milk, divided (skim, 1%, or 2% all work great)
2 teaspoons kosher salt
2 tablespoons cornstarch
1 1/2 cups shredded sharp cheddar cheese
1 cup shredded quesadilla cheese (like Cacique queso quesadilla cheese or Supremo queso Chihuahua quesadilla cheese)
1/2 cup Parmesan cheese
For the Tomato Sauce (can substitute with your favorite jarred marinara or pizza sauce)
3 cups cherry tomatoes
1 tablespoon butter
salt and pepper to taste
Toppings (optional): sliced black olives, diced pineapple, crispy bacon, extra red pepper flakes, shredded parmesan cheese, etc.
Preheat the pressure cooker by selecting sauté . Add the butter. When butter is melted and slightly bubbling, add chopped pepperoni sauté 6-7 minutes or until pepperoni starts to brown and crisp. Transfer to a paper towel lined plate, leaving oil in the pot. If using regular pepperoni vs turkey pepperoni, there may be quite a bit of oil left in the pot. You will only need 1-2 tablespoons for the next step.
Add bell peppers and onions; saute 5-7 minutes or until tender. Add garlic, oregano, and red pepper flakes and stir for 1 minute.
Add pasta, water, only 2 cups of the milk, 1 tablespoon kosher salt, and 2 tablespoons cornstarch. Stir well to incorporate cornstarch.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for half of the pasta package cooking time minus 2 minutes. (Example: If cook time is 16 minutes, cook for 6 minutes. If it says 12-13 minutes, cook for 4 minutes).
While the pasta is cooking, place a skillet on your stovetop and turn to medium high heat. Add cherry tomatoes to the pan and let them get a light char on 1-2 sides. Add butter and lightly smash tomatoes (be careful! When the tomatoes burst, that juice is HOT). Season with a pinch of kosher salt and pepper. Turn heat down to medium or medium low and allow sauce to simmer until nice and thick, about 2-3 minutes. Take off the heat, cover, and set aside.
When pressure cooking is complete, use a quick release. If liquid sprays from valve, close valve, wait 30-60 second, and try again. If pasta isn’t done, use sauté function to cook with the lid off for 2-3 minutes.
Select saute function and add 1/2 cup milk (adding another 1/2 cup if too dry), cheddar, quesadilla cheese, and parmesan cheese; stir until melted and creamy.
Serve immediately topped with a scoop of Tomato Sauce (or favorite marinara sauce, warmed), crispy pepperoni, and any other of your favorite pizza toppings like pineapple, sliced olives, bacon, extra parmesan cheese, etc.