Pressure Cooker Tomato-Basil Spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced small
- 2 garlic cloves, minced
- 10 vine-ripened tomatoes, chopped
- 1½ cups chicken stock
- ¼ cup julienned basil leaves
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red chili flakes
- 1 pound spaghetti noodles, broken to fit into pot
- Optional Toppings: shaved Parmesan cheese and fresh basil leaves
For best results, we recommend using:
- Heat oil in pressure cooker set to Sauté on Normal. Sauté onion in hot oil until fragrant, about 2 minutes; add tomatoes and garlic and continue to sauté until tomatoes start to break down, about 4 minutes.
- Pour chicken stock into the pot; add julienned basil, salt, pepper and red chili flakes; stir.
- Push spaghetti into the mixture with a spoon to cover in the tomato mixture.
- Lock pressure cooker lid in place. Set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 5 minutes on High pressure.
- Press Cancel.
- Allow pressure to release naturally for 5 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Stir mixture to break up any clumps of pasta.
- Spoon pasta into bowls; top with Parmesan cheese and basil to serve.
If you need more protein in your pasta dinner, make meatballs or grill sausages to serve on top of this. Get them started before you make the spaghetti, however, because the spaghetti will be done quickly and is best enjoyed immediately!
What others are saying
Alex Cabral says:
This was so yummy! I added a pinch of sugar, but this is totally optional. I also stirred in fresh spinach at the end and let sit while on sauté until it wilted. The parmesan on top is a must, I used freshly grated parm instead of shaved, it was delicious.
McKenzie C says:
I was a skeptic about making spaghetti in the pressure cooker. Normally I boil my noodles in salted water, drain, rinse, etc. This recipe requires none of the aforementioned, and it still turns out great. I added pre-cooked chicken slices to this spaghetti and it was delicious. I also subbed vine-ripened tomatoes for roma tomatoes. Worked like a charm.