If you’re a purist and want your pasta cooked separately, you can skip this post. The Hasty Tasty Meals Kitchen is about shortcuts, and cooking pasta in the sauce is a time-saver if done correctly. But it can be tricky.
I cook pasta in the sauce in skillet meals, casseroles, and in the pressure cooker. The safety instructions for pressure cookers warn against cooking foods that foam, like pasta or grains, but don’t let that stop you. You just need to exercise caution. I do oatmeal in its own bowl on a trivet above the water, for example, with no problem. I’ve seen countless posts on Instagram and Facebook of beautiful lasagnas made in an Instant Pot or other brand multi-cooker under pressure in a springform pan. It can be done.
When making pasta dishes in my pressure cooker, I prefer Mueller’s Pot-Sized dried pasta. It’s smaller length makes it a perfect fit without breaking.
Here are the rules when cooking pasta, whether by itself or with other food.
- Add a teaspoon of oil.
- Don’t allow pasta to touch the bottom of the pot.
- Spread dried pasta in a single layer as much as possible and don’t stir.
- Use sufficient liquid to cover the pasta.
- Cook for only half the recommended time.
- Allow pressure to drop on its own for a minute then release in short spurts.
- Add cheese or other dairy products.
If you follow these steps, you’ll have satisfactory results. Why go to the trouble to cook a spaghetti dinner in a pressure cooker? Clean up! I have one pot to clean. One. That makes me a happy cook.
Spaghetti and Meat Sauce
- one pound ground turkey (or beef–you choose)
- 1 teaspoon oil
- one 8 ounce can mushrooms (do not drain)
- 8 ounces dried spaghetti
- 1 15½ ounce can tomato sauce + 1 empty can water or broth
- 3-4 cloves minced garlic
- 1 Tbsp. Italian seasoning
- ½ cup mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
- Salt and pepper to taste
- Heat the pot of the pressure cooker and brown the ground turkey in the cooking oil. If using an electric pressure cooker, you can just choose any setting that allows you to saute with the lid off. Salt and pepper as desired.
- Remove pot from heat (or hit Cancel on an electric model). Layer pasta over the meat spread as thinly as possible to prevent clumping.
- Add the can of mushrooms, the tomato sauce, and the water or broth over the pasta. Do not stir.
- Sprinkle garlic and seasonings over sauce.
- Seal the cooker and bring to pressure. Cook 5 minutes.
- Allow pressure to drop on its own 1-2 minutes, then carefully vent the cooker to release pressure.
- Open the cooker and stir (use a long handled utensil because contents are hot!).
- Sprinkle with a mixture of mozzarella and parmesan cheeses. Residual heat will melt the cheese.
Note: You may use this method with other shapes and sizes of dried pasta. Just cook under pressure for half the time recommended on the pasta’s box.