This was so fantastic. The gravy is really awesome. Broiling the chicken was critical and sauteeing the broccoli was also necessary for that good mild char. I used the broccoli and quinoa instant pot recipes from this site as well and no complaints!
This worked great twice, the first time I tried it was with chickpea rotini and this time I used rice elbow noodles. The elbows could have been cooked less long for a more ideal result (more texture/firmer pasta) but they were not quite overcooked.
Used 1 pound beef and 1 pound Italian sausage 16 oz GF noodles 2 cans diced tomatoes DIY Italian seasoning (oregano basil and thyme) Doubled Worcestershire sauce 2 Tablespoons tomato paste 2 bay leaves Regular kosher salt Black pepper Crushed red pepper Chicken stock-4 cups since everything looked dry after 1.5 as written, added 1/2 cup, still looked dry, dumped in the rest of the container Cooked meats in the cast iron but sautéed everything else in the instant pot on sauté mode (low for onions and garlic, high once additional ingredients added). Once everything was simmering for a bit I added my noodles and bay leaves. Put on the lid and locked it, pressure cooked on high for 6 minutes based on the other recipe I saved that’s written for instant pot/gluten free noodles.
