I pressure cooked for 4 minutes with an immediate quick release. The pasta was nicely al dente! Unfortunately the specific angel (wings? butterfly?) shape of the pasta meant the very very center was occasionally uncooked. I would do for 5 minutes + immediate quick release if I wanted softer pasta, or 4 minutes + 1-2 minutes natural release before quick release to cook the center better. (Of course, the holy grail is just boiling the pasta in water.)
"[Growing up] is hard and nobody understands." // https://www.homestuck.com/story/2391