The Washington Post

Instant Pot Spaghetti

Instant Pot Spaghetti 4.000

Laura Chase de Formigny; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Sep 20, 2020

This hands-off approach results in a nostalgic, American take on spaghetti, with soft (not al dente) noodles that soak up the sauce. Spinach and chickpeas add nutrition, and a little optional goat cheese stirred in right before you eat will make the sauce creamy. This was tested in a 6-quart Instant Pot. Active time: 5 mins Total time: 25 mins


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • One (28-ounce) can crushed tomatoes, preferably fire-roasted
  • 2 cups (5 ounces) tightly packed baby spinach leaves
  • One (15-ounce) can no-salt-added chickpeas, drained and rinsed
  • 8 fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt, plus more to taste
  • 1 pinch crushed red pepper flakes
  • 2 cups water
  • 8 ounces dried spaghetti
  • 4 ounces goat cheese, for serving (optional)

Directions

In a large bowl, stir together the tomatoes, spinach, chickpeas, basil, olive oil, vinegar, garlic powder, oregano, salt and red pepper flakes.

Pour the water into the Instant Pot.

Break the spaghetti noodles in half. Working in batches, add the noodles to the Instant Pot in a fan shape so they stack on each other, making as much space between the noodles as possible (to avoid clumping as they cook).

Pour the sauce over the spaghetti, and close the lid. Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set to 5 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.)

Release the pressure manually by moving the pressure-release handle to “Venting,” covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam.

Open the lid and stir, removing any clumps. Remove the inner pot from the Instant Pot and allow the pasta to cool for about 5 minutes as the sauce thickens slightly. (It will continue to thicken as it cools.) Taste and add more salt, if needed. Ladle into bowls, add the goat cheese, if using, and serve.

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Recipe Source

Adapted from a recipe by Alex and Sonja Overhiser on their website ACoupleCooks.com.

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving: 538


% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 482mg 20%

Total Carbohydrates: 92g 31%

Dietary Fiber: 16g 64%

Sugar: 19g

Protein: 22g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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