Instructions

• Pour your pasta into the pressure cooker. Add water just enough to cover it by about an inch. Seal it up nice and tight with your sealing ring and get ready for pressure.
• Set your pressure cooker's valve and wait for that valve hiss. The steam cues will tell you when it hits pressure so keep your ears tuned in.
• Let the pasta cook according to the package directions. Usually just a short time, gotta keep it al dente not mushy.
• Once the cooking time's up, go for a natural release. It lets the pressure go down slow and keeps pasta just right.
• Carefully open the lid, drain the pasta, and rinse with cold water. This cools it fast and stops it cooking more, no mush wanted here.
• In a big bowl, toss together your cherry tomatoes, cucumbers, bell peppers, red onion, and olives. Then add in your cooled pasta.
• Pour in that Italian dressing, toss everything up good. Fold in feta cheese and fresh basil last so they don’t get crushed. Pop it in the fridge for a bit so flavors mingle.