Spaghetti Instant Pot

 Making Spaghetti in instant pot is as easy as it gets. Better the ingredients better it will taste.

Ingredients:
1. Spaghetti- 16 oz
2. San Marzano- 28 oz - peeled
3. Extra Virgin Olive Oil- 2 TBSP
4. Garlic- 1 TBSP
5. Orageno - 1 TBSP
6. Baked Tofu - 16 oz
7. Vegetable Broth- 3.5 Cups

Method:
1. Crush the tomato with spoon from San Marzano bin.

2. Set instant pot on sauté mode. Add extra virgin olive oil and chopped garlic. Sauté garlic for a min or two. Add tomato, vegetable broth and dry spaghetti. I cut the spaghetti in three inch pieces.

3. Close the lid with sealed vent. Now set the timer for half the time than the cooking instructions on the packaging. In this case, the packaging mentioned to cook for 7 min so  I need to set it for 4 min.

4. Once the cooking is complete, after 10 min, vent remaining steam manually. This will help from spaghetti to stick each other. So once the lid is open, stir the spaghetti and add baked tofu. I use melon baller to shape it round.

5. Spaghetti with tofu balls is ready to serve.