A few weeks ago, one of my friends posted an image on Facebook that said, among other things, that you could make spaghetti in a pressure cooker really easily. I was intrigued, and earlier this week I decided to try it. Unfortunately, I didn't think my cunning plan all the way through. I put the spaghetti and a jar of marinara sauce in the pressure cooker, sealed it up, and cooked for about 8 minutes at pressure. When I took the lid off, it was burned badly to the bottom and the spaghetti wasn't really fully cooked. It needed more liquid to cook properly and not scorch on the bottom. I decided to look around a bit at various recipes, and came up with this. The result: much MUCH better. Everything was fully and properly cooked, and both kids enjoyed it too. I'll probably use a little less red wine and replace it with chicken broth next time (I've modified the recipe to reflect that, original had 2 cups of red wine), but this one is another keeper. Spaghetti and sauce in one pot with no draining? Doesn't get much easier than that.
- 2 Tablespoons olive oil
- 1 pound lean ground beef or ground turkey
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 cup dry red wine
- 1½ cups chicken broth
- 1 pound spaghetti, uncooked, noodles broken in half
- 1½ teaspoon Italian spices
- 1½ teaspoon salt
- Parmesan cheese
- Heat pressure cooker over medium-high heat, and add oil. Lightly brown hamburger, onion, and garlic, stirring occasionally to separate meat.
- Add all remaining ingredients except Parmesan cheese. Stir well to mix, and make sure pasta is tossed in liquid enough to separate.
- Seal lid, bring to high pressure, and cook for 7 minutes.
- Release pressure and serve with Parmesan cheese.
I think we were all surprised how good this was. Simple, cheap, and delicious? I have no complaints.