Step 1

1 In a large bowl, stir together the tomatoes, spinach, chickpeas, basil, olive oil, vinegar, garlic powder, oregano, salt and red pepper flakes

Step 2

2 Pour the water into the Instant Pot

Step 3

3 Break the spaghetti noodles in half

Step 4

4 Working in batches, add the noodles to the Instant Pot in a fan shape so they stack on each other, making as much space between the noodles as possible (to avoid clumping as they cook)

Step 5

5 Pour the sauce over the spaghetti, and close the lid

Step 6

6 Make sure the steam valve is sealed

Step 7

7 Select PRESSURE (HIGH) and set to 5 minutes

Step 8

8 (It takes about 10 minutes for the appliance to come to pressure before cooking begins

Step 9

9 )

Step 10

10 Release the pressure manually by moving the pressure-release handle to “Venting

Step 11

11 ” covering your hand with a towel or hot pad

Step 12

12 Never put your hands or face near the vent when releasing steam

Step 13

13 Open the lid and stir, removing any clumps

Step 14

14 Remove the inner pot from the Instant Pot and allow the pasta to cool for about 5 minutes as the sauce thickens slightly

Step 15

15 (It will continue to thicken as it cools

Step 16

16 ) Taste and add more salt, if needed

Step 17

17 Ladle into bowls, add the goat cheese, if using, and serve