Spaghetti Dinner | Pressure Cooker Pros
Pressure Cooker Pros
Shares

Spaghetti Dinner

Shares

In a hurry? This one-pot spaghetti dinner is just the ticket for a quick, delicious pasta dinner! While it cooks you have time to make a tossed salad.

​Serves 4-6

Ingredients:

  • 1 yellow onion, diced
  • 2 tablespoons of olive oil
  • 2 - 8 ounce cans of tomato sauce
  • 1/2 pound of hamburger meat
  • 1 pound of spaghetti noodles
  • 2 tablespoons of brown sugar
  • 2 cups of red wine
  • 1 cup of water
  • 2 teaspoons of salt
  • Freshly ground parmesan cheese

Directions:

  1. Heat olive oil in the base of the pressure cooker.
  2. Saute onion and celery for several minutes until limp and slightly brown.
  3. Add hamburger meat to onion and celery and cook until done.
  4. Add tomato sauce, brown sugar, salt, red wine and water to hamburger mix and stir.
  5. Break uncooked spaghetti noodles in half and add to the pressure cooker, stirring until all the noodles have been covered.
  6. Seal the pressure cooker lid and cook 6 minutes.
  7. Cool the cooker quickly to stop the noodles from cooking.
  8. Serve spaghetti topped with freshly grated parmesan cheese.

Enjoy!

Bob Warden's Ultimate Pressure Cooker Recipes

New York Times and National Bestseller!

Few could boast having more expertise in pressure cookery than Bob Warden! Now, Bob Warden's entirely new pressure cooking cookbook, Great Food Fast, looks to redefine pressure cooking all over again.

>> Check It Out

Leave a Comment:

Lin Allen says March 30, 2016

That’s pretty bland recipe. More like what a kid might like. No garlic, oregano, plus other spices. I love the concept, but recipe falls flat on it’s pasta!

Reply
    Elizabeth says March 30, 2016

    Hi Lin – thank you for the feedback. I actually prefer my pasta this way, but feel free to add in some spices!

    Reply
Georgia Grau says March 30, 2016

How much celery should I use and what could I replace red wine with

Reply
    Elizabeth says March 31, 2016

    Hey Georgia – I would only use a stalk or two of celery. Not sure what to replace the red wine with, I always use just a little bit 🙂

    Reply
      Dora Mose says June 5, 2017

      I am a non drinker, so when I find recipes that call for wine or other spirits, I replace that liquid with it’s non alcoholic counterpart, so if you are using a red wine, replace with simple grape juice. But would lessen the brown sugar to this recipe if that is done.

      Reply
Cam says August 12, 2016

I too, would add some more flavor. Since I grow my own herbs right outside my door on the patio, I would just add some margoriam, oregano, basil, maybe a little thyme and rosemary too! I also would add chopped onion and celery – lots! Meatballs made ahead in the pressure cooker and frozen – would be even quicker and so good.

Reply
Beverley Reaume says November 1, 2016

Thanks. Just purchased my pressure cooker no manual to read just a thin cookbook so I have a lot to learn

Reply
Nana says December 27, 2016

I see the time as six minutes but at what setiing. I think I am just not understanding setting up my new cooker

Reply
PennPenny says January 3, 2017

I have a question about how you use the Pressure Cooker. You say to seal the pressure cooker and cook 6 minutes. do you wait for the pressure cooker to get up to pressure before starting the 6 minute countdown or seal it turn the heat up to Medium or medium high, and immediate start the 6 minute countdown. This is always confusing me. i never know if you wait until the pressure cooker starts steaming or immediate start the timer.

Reply
    MerryChristmas Claus says March 20, 2017

    PennPenny,
    You must have a stove-top pressure cooker. All times for all recipes, no matter what pc (pressure cooker) you are using, are when it gets to pressure and you turn it down to medium. That is when you start the timer. All electric pc will have a setting for time which doesn’t start until the pc is at pressure so when using a stove top pc start the time after it comes to pressure.

    Also, if you have a stove-top version, you need to understand that if the recipe you are looking at is for an electric pc, the recipe time is LESS for a stove top than for an electric pc. This is because electric pc do not get all the way up to 15psi which is the HI pressure setting for a stove-top pc. You can generally expect approximately 10-25% less time with a stove top version than from an electric one. Also, when a recipe says to release pressure quickly, with a stove top pc that just means putting it in the sink and running water over it. Once the pressure is released you can remove the lid after you turn the water off. You can not do that with an electric pc as it will ruin it, obviously!

    There are lots of websites which are for beginners and have recipes set up for stove top pc and others use InstantPot or GoWise or Cuisinart and a myriad of others. Check the site you are looking at to see what pc the author is using to know what changes to make to the recipe.

    Good Luck!

    Reply
Add Your Reply