1 point
Interesting, how is pressure cooked pasta?
I have a pressure cooker, but haven’t used it much. Been vegetarian for a few years now, and before that I liked to do all day sous vide meats.
2 points
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Not op but have used an IP to cook pasta. I could absolutely see the appeal.
Ultimately I use the stove top but that’s for 2 main reasons:
1 Being UK based, I have electric kettles and enough power in the sockets to drive them. Combined with a gas stove that means quick meals are quicker.
2 The IP will fully cook the pasta and easily overcook it, I prefer pasta underdone if anything.
Stove top just grants more flexibility for doneness for various thicknesses of pasta at the cost of another pan.
So if 1&2 don’t apply to you give it a shot.
