pressure cooker spaghetti

Cook your pasta and homemade meatless marinara sauce at the same time in the same pot—all done in 3 minutes at High Pressure.

Pressure Cooker Penne and Quick Marinara Sauce

vegetable oil

salt, divided

(16 ounces) package penne pasta

tomatoes

garlic powder

basil OR 1 tablespoon fresh chopped basil

red pepper flakes

Parmesan, Romano, or mozzarella cheese,

In the pressure cooking pot, stir together water,...

In the pressure cooking pot, stir together water, vegetable oil, 1 teaspoons salt, and pasta. Make sure the water just covers the pasta in the pot.

Place a rack in the pressure cooker above...

Place a rack in the pressure cooker above the penne.

For the marinara sauce, in a 7-inch round...

For the marinara sauce, in a 7-inch round cake pan, stir together the tomatoes, garlic powder, basil, red pepper flakes, and remaining 1/4 teaspoon salt. Use a sling to carefully lower the pan onto the rack. Lock the lid in place. Select High Pressure and 3 minutes cook time.

When the cook time ends, turn off the...

When the cook time ends, turn off the pressure cooker. Use a quick pressure release. If larger water drops or foam start to emerge from the steam release valve, return the switch to the Sealed position and wait for 30 seconds or a minute, then release the pressure again. Repeat this process, as needed, until no foam comes from the steam release valve and all the pressure is released.

When the valve drops, carefully remove the lid....

When the valve drops, carefully remove the lid. Remove the marinara sauce and rack from the cooking pot. If you prefer your pasta more tender, select Saute and simmer until it reaches your desired tenderness. Use a ladle or strainer to remove excess water from the pasta.

Stir in the marinara. Taste and adjust the...

Stir in the marinara. Taste and adjust the seasoning if desired.

Serve topped with cheese.

https://mediavine-res.cloudinary.com/video/upload/mdqatxhc2qckbcx40p8g.mp4

<p>Cook your pasta and homemade meatless marinara sauce at the same time in the same pot—all done in 3 minutes at High Pressure.</p>

Pressure Cooker Chicken Bacon Penne Pasta in a Garlic Cream Sauce

Looking for a fast and easy dinner recipe? This Instant Pot spaghetti recipe is a total crowd pleaser and could not be easier to whip up.

Instant Pot Spaghetti

water

olive oil

balsamic vinegar

oregano

salt

spinach

basil leaves

spaghetti (regular, not whole wheat)

Goat cheese crumbles,

In a medium bowl, stir together the water, tomatoes and their juices, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. 

Ladle just enough of the tomato mixture into the Instant Pot to cover the bottom.

Break the spaghetti noodles in half. Working in batches, add the noodles to the Instant Pot in a fan shape so that they stack on each other, making as much space between the noodles as possible (if the noodles are directly next to each other they clump up &#8212; it doesn’t have to be perfect, just try to fan them out to make space).

Cook on high pressure for 6 minutes

Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)

Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.

Open the lid and stir, removing any clumps. Then remove the pot from the Instant Pot and allow to cool for 3 to 5 minutes for the sauce to thicken slightly. The sauce will thicken even more as it cools. Ladle into bowls and serve.

Keep frozen meatballs, spaghetti and jarred sauce on hand to make a family-pleasing meal in minutes.

Pressure Cooker Spaghetti and Meatballs Recipe

Jarred pasta sauce

Frozen meatballs

spaghetti noodles (uncooked)

Place frozen meatballs in bottom of instant pot insert and add 1 jar sauce. Break spaghetti noodles in half and add to pot, pour in second jar of sauce. Fill one jar completely full of water and pour into the pressure cooker. &nbsp;Cook on high pressure for 8 minutes. Quick Release. Remove lid and stir. Serve with a veggie loaded salad and dinner is complete!

How to Cook Flavorful Instant Pot Spaghetti! Yummy al dente spaghetti soaked in flavorful marinara sauce. Minimal prep, ingredients &amp; clean up. A family favorite weeknight spaghetti Instant Pot meal!

(454 grams) ground beef ((we used regular ground beef

(454 grams) spaghetti

(1L) unsalted chicken stock

Kosher salt and ground black pepper

(28 ounces) whole peeled tomatoes

(180 grams) onion (, diced (or 1 teaspoon onion powder))

(15 grams) garlic (, minced (or ½ teaspoon garlic powder))

(1.8 grams) dried basil

(45 milliliters) regular soy sauce

For Dump-and-Go-Meal

*For Dump-and-Go-Meal: skip the browning, sauteing, and deglazing steps below. Make sure to break the ground beef into smaller chunks, then layer the seasoned ground beef chunks, onions, garlic, dried herbs at the bottom of the pot.

Brown Ground Beef

Brown Ground Beef in Instant Pot (Flavor Booster): Heat up Instant Pot using &quot;Sauté More&quot; function. Wait until it says &quot;HOT&quot; (~8 mins). Add 1 tbsp (15ml) olive oil in Instant Pot (ensure the oil is coated over the whole bottom).Add in 1lb (454g) ground beef, then season generously with salt &amp; ground black pepper. After browning for 5 minutes, discard the ground beef juice. Allow the ground beef to brown. Stir occasionally until they are slightly crisped (~5 – 7 mins). Taste then adjust with more salt &amp; black pepper.

Saute Onion &amp; Herbs

Saute Onion &amp; Herbs: Add in diced onions, minced garlic, 1.5 tsp (1.8g) dried basil, and 1.5 tsp (1.2g) dried oregano, then saute for another 2 minutes.

Deglaze Instant Pot

Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Pressure Cook Spaghetti

Pressure Cook Spaghetti: Add in 3 tbsp (45ml) regular soy sauce, 3 cups (750ml) unsalted chicken stock. Break the 1 lb (454g) spaghetti in half, then add spaghetti in Instant Pot. *Pro Tip: Ensure all spaghetti are soaked in the liquid (not clumped together). Layer 1 large can (28oz) whole peeled tomatoes or Marinara sauce on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes + Natural Release for 5 minutes. Release remaining pressure, then open the lid.

Thicken &amp; Season

Thicken &amp; Season: The spaghetti sauce will look liquidy at first, and the spaghetti is about 85% - 90% cooked. Use the &quot;Saute More&quot; function (press &quot;Cancel&quot; and &quot;Saute&quot;) to bring the content back to a simmer. With a wooden spoon, break down the tomatoes, then stir a few minutes to fully cook the spaghetti and thicken the sauce. Taste and season with roughly 3 - 4 large pinches of salt. Turn off the Instant Pot.

Serve

Serve: Garnish with freshly grated Parmesan cheese, then serve this yummy spaghetti. Enjoy!~

Instant Pot Spaghetti Bolognese Recipe (Pressure Cooker Spaghetti): Flavorful, Kid-friendly Instant Pot One Pot Meal. Quick easy dinner idea for busy weeknights.

Instant Pot Spaghetti Bolognese

(300 grams) spaghetti

beef

onion (, sliced)

garlic (, minced)

rib celery (, chopped)

white mushrooms (, sliced (optional))

Sherry wine

basil

Kosher salt and black pepper

olive oil (, divided)

unsalted chicken stock

5.5 fl oz can (156 milliliters) tomato paste

soy sauce

fish sauce

Worcestershire sauce

Make Chicken Stock Mixture: Combine unsalted chicken stock, water, tomato paste, regular soy sauce, fish sauce, and Worcestershire sauce in a glass measuring cup.

Prepare Instant Pot Pressure Cooker: Heat up your pressure cooker (Instant Pot: press the Sauté button), wait until it says HOT. Then, add 1 tbsp olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot.

Brown Ground Beef:&nbsp;Season the ground beef with kosher salt and black pepper.&nbsp;Partially cook and brown the ground beef for roughly 3 to 4 minutes, then remove from heat.

Saute Vegetables: Add 1 tbsp olive oil to the pot. Add onion, then season with kosher salt + black pepper. Cook until the onions are softened and brown. Then add garlic and stir until fragrant.&nbsp;Add chopped celery, mushroom, and a pinch of kosher salt + black pepper, then cook for 1 to 2 minutes.

Deglaze Instant Pot: Add a dash of sherry wine to fully deglaze the bottom of the pot with a wooden spoon. Then allow the wine to reduce.

Pressure Cook Spaghetti Bolognese: Add in Chicken Stock Mixture, dried oregano, and basil.&nbsp;*Pro Tip: Taste and season here because it'll be harder to season after cooking as the sauce will be absorbed by the spaghetti.&nbsp;Add in ground beef, then add spaghetti by splitting them in half (or you can submerge spaghetti in warm water prior to pressure cooking to soften them).&nbsp;Pressure cook at High Pressure for 6 minutes, then 5 minutes Natural Release.

Serve Instant Pot Spaghetti:&nbsp;Mix well and serve immediately. Enjoy~ :)

How to cook Instant Pot Spaghetti. Delicious al dente pasta with flavorful meat sauce. Minimal ingredients, prep, and clean up with dump and go option. Enjoy this kid-friendly, healthy, quick and easy one pot spaghetti!

(454 grams) ground beef

1½ teaspoon (1.8 grams) dried basil

1½ teaspoon (1.2 grams) dried oregano

*For Dump-and-Go-Meal: Skip the browning, sauteing, and deglazing steps below. Make sure to break the ground beef into smaller chunks. Then layer the seasoned ground beef chunks, onions, garlic, dried herbs at the bottom of the pot.

Optional Flavor Booster - Brown Ground Beef in Instant Pot: Heat up Instant Pot using 'Sauté More' function. Wait until it says 'HOT' (~8 mins). Add 1 tbsp (15ml) olive oil in Instant Pot. Make sure the oil is coated over the whole bottom.Add in 1lb (454g) ground beef, then season generously with salt &amp; ground black pepper. After browning for 5 minutes, discard the ground beef juice. With a wooden spoon, break the ground beef apart into smaller chunks. Allow the ground beef to brown. Stir occasionally until they are slightly crisped (~5 – 7 mins). Taste then adjust with more salt &amp; ground black pepper.

Saute Onion &amp; Herbs: Add in diced onions, minced garlic, 1½ tsp (1.8g) dried basil, and 1½ tsp (1.2g) dried oregano, then saute for another 2 minutes.

Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot. Then fully deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Pressure Cook Spaghetti: Add in 3 tbsp (45ml) regular soy sauce, remaining 3 cups (750ml) unsalted chicken stock. Break 1 lb (454g) spaghetti in half, then add spaghetti in Instant Pot. Amy + Jacky&#39;s Pro Tip: Ensure spaghetti are not clumped together and all soaked in the liquid.Layer 1 large can (28oz) whole peeled tomatoes or Marinara sauce on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 5 minutes. Release remaining pressure, then open the lid.

Thicken &amp; Season: The spaghetti sauce will look liquidy at first, and the spaghetti is about 85% - 90% cooked. Use the 'Saute More' function (press 'Cancel' and 'Saute') to bring the content back to a simmer. With a wooden spoon, break down the tomatoes, then stir a few minutes to fully cook the spaghetti and thicken the sauce. Taste and season with roughly 3 - 4 large pinches of salt. Turn off the Instant Pot.

Serve: Garnish with freshly grated Parmesan cheese, then serve this tasty spaghetti. Enjoy!~

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