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Drain and chop up 1 of the jars of roasted red peppers. Set aside.
Turn on the Sauté setting. When hot, add butter and the oil to the pot.
Add the onion and cook, stirring occasionally, until they are soft and translucent.
Add the garlic and dried basil. Cook for 30 seconds, stirring frequently. Don't let the garlic brown.
Turn off the sauté setting.
Pour in 1 cup of the water/broth, salt, pepper, paprika, and cayenne pepper. Stir.
Add the spaghetti in a random pattern like a bird's nest (this helps them not stick together). Do not stir.
Layer the chopped red peppers over the pasta. Do not stir.
Pour in the remaining cup of water/broth.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 6 minutes. High Pressure. The pot will take a few minutes to come to pressure.
While the pasta is cooking, drain and puree the second jar of roasted red peppers. Set aside.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 3 minutes (3 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops back down, open the lid.
Stir the pasta. Then pour in the pureed roasted red peppers. It will be a little watery, so let it sit for a few minutes to thicken, and to heat through.
Serve garnished with parmesan, and fresh basil leaves, if you have them.