Instant Pot Spaghetti
Servings: 2 people
Equipment
- Instant Pot
- cooking oil spray
Ingredients
- ⅔ cup water
- 5 oz dry spaghetti or linguini, I used gluten free, broken in half
- 1 cup marinara tomato sauce
- ¼ cup chicken broth
- parmesan or cheddar grated fine for serving
- 1 tbsp parsley chopped, for serving
- salt and pepper to taste
Instructions
- Spray the bottom of the Instant Pot pot with cooking oil spray.
- Pour in water.
- Place pasta on top, fanned slightly so that it's not in one chunk.
- Pour over marinara and chicken broth.
- Seal with pressure cooker lid and cook on high pressure for 9 minutes.
- Quick release and carefully remove lid.
- Stir pasta together.
- Optionally set to staute on Med heat if you want the liquid to reduce slightly and stick to the pasta more. If you do this, continuously stir the pasta to prevent clumping or sticking.
- Serve in bowls and garnish with cheese and parsley. Season with salt and pepper to taste.