The Great Pressure Cooker Recipe Test of 2012 - Pasta Casserole

I started out to test another pressure cooker recipe this evening but discovered that I didn't have a few key herbs.  So instead, I opted to test this one.  Recipe Origin - Hip Pressure Cooking Pasta Casserole

Now I know that when I set out on this testing adventure, I said I would follow the recipes exactly for testing purposes and that was my intent....but anyone who knows me ( past and present) knows that is not my default and probably pretty tough for me to do....really tough as a matter of fact.

Sorry about the blurriness.  I am trying to get better at food pics

So I opted for whole wheat pasta.  Additionally, I added 4 gloves of chopped garlic when I added the beef to brown.
It was sort of weird adding dry pasta into the pan to be pressure cooked.

Again-sorry for the blurry

I didn't put in the last 2 tsp of salt thinking most food is saltier than it should be and we are trying to cut back.  This was the first time for me to use the "quick-release method" of releasing the pressure.

I did decide to go the whole distance in prep of the dish.  I layered it with cheese as the recipe instructed and popped it under the broiler.

Results, Findings, Thoughts, Yum Factor
My pressure cooker was acting up in that it didn't seal up right away and instead boiled along.  It does that occasionally.  So I opened it up, resealed it and then it got up to pressure quickly.  However, boiling along for a few mins when it didn't seal for pressure cooking caused it to burn ever so slightly on the bottom.  I smelled it and pulled it off the burner at 4 mins vs 5.  The pasta was definitely al dente.... as in al denta rare but it turned out ok because I went the final step, putting in under the broiler.  I should have added the rest of the salt in (see above) as it seemed a bit bland to me.  Tom thought it was great.  "Best yet!  Don't change a thing!"  He especially liked that it was on the drier side vs saucy side.  I really think it needs more flavoring.  Next time I plan to add a big dollop of tomato past at the end of the veggie cooking and prior to the beef browning.  I think a good bunch of chopped herbs will be standard as well going forward.