Instant Pot Mini - Spaghetti is a quick and tasty spaghetti made in your 3 quart electric pressure cooker. Makes 3 cups.
Turn on the Sauté function (Normal/Med heat). When the display reads “Hot” add the meat. Cook, stirring occasionally, until almost done. If using ground turkey you may need to add a little oil first.
Add the onion, cook, stirring occasionally, until onion starts to turn translucent.
Add garlic, stir. Cancel the Sauté setting.
Add the water.
Sprinkle on the noodles in a criss cross pattern, varying the placement so not all of them are laying side by side. This is to minimize them sticking together. Use a spoon to gently press them down, but do not stir it.
Add spaghetti sauce over noodles, covering them completely. Do Not Stir.
Place the lid on the pressure cooker and lock it into place. Set the steam release knob to Sealing.
Press the Pressure Cook (Manual) button and then the + or - button to choose 9 minutes (or 7 minutes for firmer al dente).
When the cook cycle is finished, let the pot sit and naturally release pressure for 2 minutes (I use a heartier pasta, if you don't, then do a Quick Release}. Then manually release the remaining pressure by turning the steam release knob to Venting.
When the pin in the lid drops, it is safe to open the lid. Open and stir the spaghetti. Separate any noodles that may have stuck together. Taste and adjust salt, if needed.
Stir in the parmesan cheese and serve with any garnish you like.
*Depending on how seasoned your spaghetti sauce is, you might want to consider adding extra spices. I use marinara sauce, so I have to add spices. I like Italian seasoning, oregano, and a bay leaf.