Fast and Easy Meat Cannelloni in Your Pressure Cooker
Whip up a comforting Italian classic with ease using this **Fast and Easy Meat Cannelloni in Your Pressure Cooker** recipe! Perfectly seasoned ground beef (or pork) is combined with ricotta, Parmesan, and aromatic herbs, creating a rich and flavorful filling for tender cannelloni tubes. With the magic of a pressure cooker, this dish goes from stovetop to table in under an hour—no pre-boiling required! Smothered in tomato passata and topped with gooey melted mozzarella, this one-pot meal is as convenient as it is delicious. Whether you're feeding the family or hosting guests, this pressure-cooker cannelloni is a quick and impressive dinner option that delivers authentic Italian flavor with minimal effort.
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Recipe Information
Ingredients
- 500 g Ground beef (or pork, or a mix of both)
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Dried oregano
- 250 g Ricotta cheese
- 50 g Parmesan cheese, grated
- 200 g Shredded mozzarella cheese
- 12 pieces Cannelloni tubes (uncooked)
- 700 ml Tomato passata
- 200 ml Vegetable or chicken broth
- 2 tbsp Fresh parsley, chopped
Instructions
Set your pressure cooker to the sauté function and add the olive oil.
Once hot, add the chopped onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for another minute.
Add the ground beef, breaking it up with a spoon, and cook until browned, about 5 minutes. Season with salt, black pepper, and oregano. Turn off the sauté function and remove the meat mixture from the pressure cooker.
Allow the meat mixture to cool slightly, then stir in the ricotta cheese, Parmesan cheese, and half of the chopped parsley. Mix well.
Using a small spoon or piping bag, stuff the uncooked cannelloni tubes with the meat and ricotta mixture. Set aside.
Pour half of the tomato passata into the bottom of the pressure cooker insert. Layer the stuffed cannelloni tubes over the sauce in a single layer. If necessary, you can slightly overlap the tubes.
Pour the remaining tomato passata over the cannelloni. Add the broth to ensure there is enough liquid for the pressure cooker to function properly.
Close the lid of the pressure cooker and set the valve to the sealing position. Cook on high pressure for 10 minutes.
Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
Open the lid and sprinkle the shredded mozzarella cheese over the cannelloni. Close the lid again (do not seal) and let the residual heat melt the cheese for about 5 minutes.
Garnish with the remaining parsley before serving and enjoy your fast and easy meat cannelloni!
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 9.3 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 689 mg | 53% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
