I want to preface this post by saying this was actually the 2nd thing I’ve cooked in my instant pot. Two days ago I cooked an amazing pot roast and therefore put this Instant Pot on a very high podium in my head. It also probably gave me a little too much confidence going into tonight’s dinner.
I received the Instant Pot for Christmas along with several other people I’m sure. I was nervous and excited to start using it. I had already pinned lots of recipes so I was ready to go. Like I said, the first thing I made, a pot roast, was amazing and I was instantly sold on this machine. I received this one:
You can find it here: http://shopstyle.it/l/srWj
I was actually the one who purchased it since I wanted to make sure we got a good deal. Which we did 😉 I want to make sure you know I am not against this machine after tonight. I have just come to realize a few things about it which will adjust how I use it.
My SIL Katie always RAVES about her spaghetti in the instant pot. ( I did not use her recipe, probably part of my problem). So I figured I would give it a try. That being said, I will NEVER make Spaghetti EVER again in the instant pot. It was bad. Was it edible? Yes. Was there noodle clumps? YES. Could I overlook them? YES. One thing I couldn’t overlook? It took 45 minutes to make SPAGHETTI!!!! Spaghetti is something I can easily make in under 20 minutes. So the extra time this took with my kids staring at me and asking me 500 million times if it was ready yet kinda put me over the edge. Here is the recipe I followed:
Ingredients:
- 1lb of ground beef
- 1/2 teaspoon of salt, Garlic powder, onion powder, and Italian seasoning
- 1lb of Spaghetti noodles
- 1 24oz jar of Spaghetti Sauce ( I used Classico, it’s my favorite)
- 1 14.5oz can petite diced tomatoes ( I like petite because my kids freak out when they see chunks)
- Use the Saute setting to brown your meat with the spices
- Break your noodles in half and put them on top of your browned meat
- Pour the spaghetti sauce and diced tomatoes over the noodles
- Fill up your empty jar of spaghetti sauce 1 1/2 times and pour that into your pot
- Make sure noodles are covered in the liquid
- Close Lid, Set it to High Pressure and cook for 8 minutes
When I first read this recipe I was excited, 8 mins! That’s awesome! Not to mention it’s all in one pot for easy clean up! What I forgot was that meant 8 mins once I closed the lid AND it got up to temperature. I started dinner at 5:05pm. Browning was done at 5:13. It took 20 mins to get up to “pressure” when the timer of 8 mins begins. After the timer goes off it’s time to “Quick Release” the pressure by turning this dangerous knob. I learned after speaking with a friend that no one in their right mind uses their hand to turn the knob they use something like a spoon or pvc pipe. I know for next time. EEK! After that you wait until all the pressure is released and then you FINALLY get to open the lid (and pray) that what you just made is done. So I opened the lid and it looked pretty good. There were clumps but not horrible and they would easily break apart. It just wasn’t “my spaghetti”. The one my whole family loves and we eat for days. I probably won’t even save the leftovers.
So what have I learned? A few things.
- I will continue to use the instant pot for it’s amazing quickness for cooking meats, such as pot roasts, chicken breasts, pork loin etc.
- I will not use it again for “quick” meals such as spaghetti and mac and cheese
- I will NOT use my hand to “quick release” the pressure toggle
I am excited to use this machine more and I can’t wait to share successful recipes and probably a few more failures with you along the way!
~Julie
THE END RESULT: 
