INGREDIENTS:
- white onion, sweet peppers, garlic, tomatoes all diced/minced
- various other veggies, chopped
- 23.25 oz jar fat-free Italian sauce
- 1 lb dry spaghetti noodles
- 1/4 cup red wine
- 1 cup water
DIRECTIONS (this recipe cooks pasta INSIDE pressure cooker, but pasta texture best if boiled & drained separately on stovetop)
- Select the saute function on your Instant Pot. Add a bit of water/red wine & saute onion, sweet pepper, garlic, tomatoes.
- Select the cancel function on your instant pot.
- Add jarred Italian sauce, all other veggies & 1 cup water.
- Break-up some dry noodles in pot
- Twist lid closed
- Press “Manual” button
- Then press minus button – to SUBTRACT time down to 6 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.
- If pasta is not quite cooked all the way, saute another 1-2 minutes.