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
Kristin Starcher says:
I added more garlic (because I LOVE garlic). This meal was SO FLAVORFUL. The family all wanted seconds!
Georgeana Compton says:
My husband & I enjoyed this recipe very much. To have the noodles aldente, should I quick release a minute sooner?
Sally Renna says:
I just made this in my instant pot as I am waiting on my Mealthy Pot to arrive, I made half the recipe, I added extra garlic and extra onion and they shopped the tomatoes fine in my food processor, this was absolutely delicious!
Matthew Allan says:
Are spaghetti night is usually glass jar sauce and frozen pre-made meatballs. This recipe blew the family away. I added 1 diced green pepper to the mix. Next time I think I’ll add some mushrooms and sauté a little at the end. I’m looking forward to trying this again.
Kelsey White says:
My Multipot is new to me and this was one of the first recipes I made and it is one of my new favorites. I used double the amount of garlic because we love garlic at our house. I also used "thin" spaghetti because that is what I had and it cooked perfect. I feel the richness of the chicken stock made this better than any pasta dish I have ever made. I highly recommend this for pasta lovers.
Jordan Clark says:
This is definitely a one pot wonder! It only takes 10 minutes to cook (5 mins + 5 mins natural release). Comes out perfect every time. Delicious, vegetarian, and easy to make!
DC Cote says:
My kids hate tomatoes, so they were not fans of this recipe, however, I loved it. Especially topped with shaved parmesan and basil. Serve it with delicious garlic bread for a tasty weeknight dinner.
Dominique M says:
Good recipe, but I missed having traditional spaghetti sauce. Next time I will probably make a thicker sauce to cook the noodles in the pressure cooker. My favorite aspect of this dish was the garlic. You can never have too much, so I even added a little extra.
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.