Pasta Cooking Times - Basics of Pressure Cooking

Pasta Suitable For Pressure Cooking Do not exceed the 1/2 fill rule when cooking foods that foam, froth or expand. Use only enough water or flavoring liquid to barely cover the pasta. Add 1 tablespoon cooking oil to minimize foaming if there is no meat in the recipe. For best results, use a second generation pressure cooker with a three ply base. Use the natural release method. To use these long strands in the pressure cooker, first bring the required amount of water to a boil and then place the ends of the spaghetti in the water until it will bend, pressing down until they are completely covered, otherwise break the spaghetti into shorter lengths to fit the size of your pot.
Pasta	Uncooked	Cooked Yield	Pressure Cooking Time
Spaghetti (thick)	8 oz.	5 cups	6 minutes
Linguine (flat)	8 oz.	4-1/4 cups	6 minutes
Fettuccine (flat)	8 oz.	3-1/4 cups	6 minutes
Soup Shapes
Ditalini	2 cups (8 oz.)	4 cups	5 minutes
Orzo	1-1/3 cups (8 oz.)	3 cups	3 minutes
Alphabets	1-1/3 cups (8 oz.)	4-2/3 cups	3 minutes
Tubetti	1-1/3 cups (8 oz.)	3 cups	3 minutes
Short Shapes
Rigatoni	3 cups (8 oz.)	4-1/2 cups	7 minutes
Ziti, Penne	3 cups (8 oz.)	4-1/2 cups	7 minutes
Rotini	3 cups (8 oz.)	4 cups	7 minutes
Elbow Macaroni	2 cups (8 oz.)	4 cups	6 minutes (small); 7 minutes (large)
Shells	3 cups (8 oz.)	4 cups	5 minutes
Egg Noodles	5 cups (8 oz.)	5 cups	5 minutes
Bows	4 cups (8 oz.)	5 cups	5 minutes
All amounts given zre for 5 qt. or larger pressure cookers. Thanks to Miss Vikki for times Chart.