Pressure cooker spaghetti

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I’m a busy working Mum of two lovely little daughters, which means I’m often rushing around short on time. Cooking items in my pressure cooker, such as this pressure cooker spaghetti, helps me to make delicious, tasty dinners, often requested by my eldest, with minimal time, prep and cleaning up afterwards.

This pressure cooker spaghetti is super simple, such a basic recipe, and I use spaghetti purchased from any UK supermarket to make this. I love making side dishes and accompaniments in the pressure cooker, such as these pressure cooker mashed potatoes.

It feels like an instant meal, although there is time spent waiting for the pressure cooker to come up to temperature of course.

This is a super easy method, with minimal fuss and effort, I’d probably say it is one of the most basic recipes on my website, but I hope it helps someone else have the basis of a delicious spaghetti and meatballs or 15 minute spaghetti bolognese.

Ingredients for pressure cooker spaghetti:

250g of uncooked dry spaghetti

500ml of water

Pinch of salt

Method for pressure cooker spaghetti:

Break the spaghetti in half.

Add it to your pressure cooker pot.

Add the water.

Add a pinch of salt.

Pressure cook for 3 minutes on high. Note – you may need to make this 4 minutes if using a different model of pressure cooker.

Use quick release to release the pressure/steam and drain.

Leave for a couple of minutes in the drainer, to ensure all water is removed, then serve or use in your favourite recipes.

What goes well with pressure cooker spaghetti?

We love to make spaghetti and meatballs. I often cook up air fryer meatballs, then pressure cook this spaghetti in the same pot using my Ninja Foodi.

This works great with shop bought marinara sauce, or my own homemade sauce. Either pasta sauce or kale tomato pasta sauce, as both of these are packed full of goodness that my little ones would otherwise turn their nose up at.

I love to serve with Italian seasonings, garlic powder or onion powder and cheeses such as grated cheddar, grated parmesan or even just a little nutritional yeast.

If I want to keep it super simple then I’ll go with a tasty homemade garlic butter, a splash of olive oil and lots of freshly ground black pepper.

Lean ground beef for pressure cooker spaghetti and meatballs, but you could use Vegan or Vegetarian options instead.

Can you re-heat this pressure cooker spaghetti?

You can! I would recommend cooking it from fresh, where possible, but if you have some leftovers and want to bring them back to life then I’d recommend sautéing in a pan with a little water or sauce, or just placing on a microwave safe plate, with a little water, covering with cling film and re-heating in the microwave. Though I’ve not tested this second method in a long time!

Can you cook pressure cooker spaghetti in the Ninja Foodi?

Yes, absolutely! I love my Ninja Foodi and I used it for this recipe.

Likewise you don’t need a Ninja Foodi pressure cooker, and can use a different branded one instead. I love the versatility of the Ninja Foodi, and that’s why it is my #1 kitchen gadget!

How to make pressure cooker spaghetti:

You may need to make the cooking time 4 minutes if using a different pressure cooker model.

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

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