I have to admit, I love my instant pot. I’ve had it for almost a month now and have been playing with it all this time. My stove top stays clean and no more washing of pots and pans. On top of it, there are so many recipes out there to try out! As I’m new to the IP world, I have been reading and testing the IP community recipes to become familiar with my new friend and see what it’s capable of doing. When I read that people are actually cooking their spaghetti at the same time with their bolognese sauce in the IP, I was very sceptical. Couldn’t help imagining the spaghetti turning out all gloobly woobly. So I decided to give it a try, and actually had a plan B set aside in case of no success!
My son said I looked like a 10 years old kid when I opened the instant pot. I was so impressed and satisfied with the result! The pasta was al denté exactly the way I liked it, the sauce was very smooth and sticked perfectly to the pasta.
Spaghetti with Bolognese sauce
Original recipe credit: healthyinstantpotrecipes.com
I adjusted this recipe to my own like, but did follow the procedures and cooking time of the original recipe.
- 4 pieces Medium size tomatoes chopped
- 5 pieces Small size shallots or 1 onion chopped
- 1 tsp garlic chopped
- 1 tbsp olive oil
- 250 g minced beef
- 1/2 pot basilic tomato sauce (340ml)
- 1/2 package spaghetti broken in half
- Salt and pepper
- 500 ml water
Turn IP to “sauté more”
Add the olive oil while the pot is till cold then add the chopped shallots (or onion) and chopped garlic.
Stir well and add the beef before the shallots and garlic turn brown
Once the beef is cooked, turn off the IP.
Add the halved pasta and lay them criss-crossed to avoid sticking on top of the beef
Add the chopped tomatoes
Add the tomato sauce
Add salt and pepper to taste
Close the lid, set to sealing and manuel pressure (high) for 9 minutes. It takes about 10 minutes to reach pressure.
Quick release once cooked
Mix the pasta and the sauce using a tong, separate stuck pasta using 2 forks if necessary.