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Instant Pot Spaghetti With Garlic And Olive Oil

Instant Pot Spaghetti With Garlic And Olive Oil

Prep Time: 10 minutes

Cook Time: 20 minutes

Note: All ingredients in blue are available at alcoeats.


  1. Instant Pot


 Ingredients Quantity
 ALCO Red Chili Powder 1 tsp
Italian seasoning 2 tsp
Sprig rosemary optional 1
Salt 1/2 tsp
Parsley (chopped) 1/4 cup
Parmesan cheese 1/3 cup
Extra virgin olive oil 2 tbsp.
Spaghetti 8 oz.
Garlic cloves (finely chopped) 5 - 6 large cloves
Bell pepper, thinly sliced (optional) 1 small


    Cooking Spaghetti In The Instant Pot

    1. Break spaghetti to half and add it to the inner pot of the instant pot. Add the pasta in two layers in crisscross pattern.
    2. Add half teaspoon of salt and two cups of water. Push the pasta with out disturbing too much. Just make sure the pasta is immersed in the water.
    3. Close the lid and adjust the vent to the sealing position. Pressure cook on high for five minutes. You can release the pressure after five minutes. We like it little softer than al dente, so I did natural pressure release. 
    4. When you open the instant pot, you will see that the pasta is stuck together. You will also observe some liquid in the bottom of the pot ( once we mix the pasta the water will be absorbed). With the help of thongs gently mix to remove stuck spaghetti. You can use it immediately or close it with a lid and set a side for 3-5 minutes.

    Making Garlic Oil & Tossing with Spaghetti 

    1. Heat a pan and add the olive oil. Reduce the heat to low and add the minced garlic and sauté until fragrant. Make sure the heat is on low to avoid burnt garlic. I also added rosemary, but its optional.
    2. Add Italian seasoning, ALCO Red Chili Powder. Sauté for 20 seconds. I also added thinly sliced orange bell pepper and sautéed for 3-4 minutes.
    3. Add cooked spaghetti, parmesan cheese and chopped parsley. Gently toss the pasta, taste and adjust the seasoning.

    Salad Recipe

    1. In a bowl combine sprouted green moong dal, brown chickpeas ( or regular chickpeas), cherry tomato, and chopped jarred jalapeno with some balsamic vinegar and 2 teaspoons of liquid from marinated artichoke hearts ( or use olive oil and lemon juice). Add salt and mix it well. Let it rest for 10 minutes before serving.