Spaghetti made in the IP is SO delicious.
The reason is that all the flavors are infused while cooking under pressure with no steam release.
The big drawback for making spaghetti in the IP is that the pasta always seemed to stick together in clumps. I FINALLY found a way for making no stick, no clump pasta in the IP.
1 tablespoon olive oil
1 pound ground beef
1/2 pound Italian sausage. Mild or hot
Season with salt and pepper to taste
1 tablespoon of Italian spices. I like Tone’s brand
2 cups crushed tomatoes
A 24 to 26oz jar marina sauce
1 package spaghetti or fettuccine
Enough water to cover the pasta
1. Set IP to sauté. Add 1 tablespoon of oil. When oil is heated add chopped onion and sauté until soft
2. Add garlic and sauté until fragrant. About a minute
3. Add ground beef and Italian sausage
4. Add salt, pepper and Italian seasoning
4. Combine and cook thoroughly
5. Add crushed tomatoes, marinara sauce and Italian seasoning. Combine thoroughly
6. Break pasta in half and fan out in a thin layer as shown in the video.
7. Spray pasta with non stick cooking spray. Add another thin layer of pasta and repeat the process
8. I ended up with 4 or 5 layers of pasta and non stick cooking spray
9. Add enough water to completely cover the pasta as shown in the video
10. It’s going to look like you have too much water, but it’s just right.
11. Set IP to cook under pressure for 8 minutes. Vent steam manually after the beep.
12. Remove lid and serve immediately