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Pour the broth into the inner pot. Stir in the wine, garlic, oregano, pepper, black pepper, and crushed red pepper flakes, if using.
Pour the pasta into the inner pot and then top the dry pasta with the diced tomatoes and spaghetti sauce, spreading to evenly cover the pasta. Dollop with ricotta cheese, if using.
Cook on high pressure for 4 minutes for rotini and corkscrew noodles and 5 minutes for ziti or rigatoni noodles. Alternatively, set the cooking time for HALF the lowest suggested cook time on the box of pasta.
Once the cooking time has elapsed, allow the pressure to release for exactly 5 minutes, then do a quick release of the remaining pressure. To do a quick release, stand away from the vent knob, and use a long utensil to knock the venting knob from the sealed to the venting position.
Give the noodles a gentle stir into the sauce to combine. Top with the parmesan and mozzarella, and place the lid back on the inner pot for 2-5 minutes, to melt the cheese.