INGREDIENTS:
- veggies (bell peppers, onion, garlic, cabbage, carrots, broccoli, cauliflower, etc… just clean out your fridge!)
- dry spaghetti noodles
- 9 cups of water
- 1/2 cup picante sauce
DIRECTIONS:
- Wash & cut veggies
- Plug in Instant Pot
- Add 9 cups of water and 1/2 cup salsa & veggies
- Break-up some dry noodles in pot
- Twist lid closed
- Press “Manual” button
- Then press minus button – to SUBTRACT time down to 7 minutes
- Close top vent key (use “SEALING” position)
- Just wait & pot will warm up & eventually begin the 7 min cooking countdown
- When finished it will switch to LO keep warm mode. (You may unplug.)
- Now do pressure quick-release by turning top vent key to “VENTING” position (use towel, it’s hot!)
- After steam stops, twist lid open with towel (it’s hot!) and serve.