3 ears of fresh corn, kernels cut off (may substitute with 1 (15 oz) can of corn or 2 cups frozen corn)
1 jalapeno pepper, diced (remove seeds and membrane to reduce spiciness)
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup diced onion
2 garlic cloves, minced
fresh ground black pepper
6 cups whole or halved cherry tomatoes
1/4 cup torn basil leaves
1/4 cup yogurt cream cheese (may substitute with whipped or regular cream cheese)
zest and juice of 1 lemon
1/2 cup grated parmesan cheese
lemon wedges for serving
Add penne pasta, water, butter or oil, and salt to the pressure cooker pot. Cook at high pressure for half of the lowest 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 penne cooks, place 1 tablespoon of butter into a large skillet and heat on the stove top on medium high. When butter is melted, add corn, jalapeño, red bell pepper, green bell pepper, onion, garlic, salt, and pepper and saute 4 minutes.
Add whole or halved tomatoes and cover pan. Cook for 5 minutes then remove lid and press on tomatoes lightly with a spoon or potato masher to help them burst and release their juice. Let the sauce continue to simmer for 2-3 more minutes or until it starts to thicken. Add cream cheese, basil, parmesan, and zest and juice of a lemon and stir to combine.
Turn sauce to low while penne finishes cooking.
When pressure cooking is complete, use a quick release. If liquid sprays from the knob, close knob. Continue to release pressure by pulsing the knob in 2-3 second spurts or just barely turn the knob so it’s releasing a small amount of steam.
Drain the penne, reserving about 1 cup of the starchy cooking liquid, and add penne to the corn and tomato sauce. Gently toss to coat, adding starchy cooking water if it’s too thick.
Serve pasta immediately with extra lemon wedges.
Keywords: pasta sauce, weeknight meal, instant pot main meal