12 Steps To Heaven With Spaghetti Pressure Cooker Recipes

PRESSURE COOKER SPAGHETTI SAUCE

Steps:

• Gather the ingredients.
• In a 6 or 8-quart pressure cooker, cook the beef and sausage over medium heat until brown . Stir the meat often so it breaks up as it cooks.
• Remove the meat with a slotted spoon and drain off the excess fat from the pressure cooker.
• Return the meat to the pressure cooker and add the stewed tomatoes , tomato paste, mushrooms, onion, celery, parsley, garlic, sugar, oregano, crushed red pepper, and bay leaves. Stir to combine all of the ingredients.
• Lock the lid in place, following the directions that came with your appliance. Bring the pressure cooker up to high pressure and cook for 10 minutes.
• Meanwhile, bring a large pot of water to a boil and add a generous sprinkle of salt. Cook the pasta until al dente according to the package directions.
• Drain the pasta and, if necessary, keep warm by placing it in a heatproof colander over simmering water.
• Use a natural or controlled release. Remove the bay leaves and taste for seasoning, adding salt and pepper as needed.
• Serve the sauce over the cooked pasta. Sprinkle with the Parmesan cheese (if using).

PRESSURE COOKER SPAGHETTI AND MEATBALLS

Steps:

• Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
• Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
• Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
• Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
• Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.

PRESSURE COOKER BOLOGNAISE

Steps:

• In the cold pressure cooker with no oil or butter, with the top off, place the pancetta in a flat layer and turn on to the lowest heat possible to render the fat. When the pancetta begins to sizzle (in about 5 minutes).
• Add the onion, carrot and celery and raise the heat to medium-low and cook until well softened (about 10 minutes). If things begin to stick you can add a little swirl of olive oil.
• Raise the heat to medium and add the ground beef and brown well stirring occasionally (about 30 minutes or until all of the liquid from the meat is evaporated and the fat begins to sizzle).
• Add the wine and scrape the juicy bits stuck to the bottom and sides of the pan and evaporate it completely (about 7 minutes). In the meantime, mix the tomato paste with the beef stock.Add salt, pepper to taste, stock with tomato concentrate in the pan, and stir well. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 10 minutes cooking time under pressure.
• When time is up, bring the pan to the sink, give it a little jiggle to settle the contents and remove hot air pockets, pour cold water over the top, and open the pan. Add one cup of hot water, stir the contents well and scrape any juicy bits from the bottom to incorporate. Close and lock the lid of the pressure cooker and turn the heat to high.
• When the pan reaches pressure again, lower the flame to minimum and count another 7 minutes cooking time under pressure. When time is up, bring the pan to the sink, give it a jiggle, pour cold water over the top, and open the pan one last time.
• Stir in the cream and serve!