1 Pressure Cooker Instant Pot, Ninja Foodi, Tefal Cook4me... they will all do the job
Ingredients
250gspaghettisnapped in 2
350gpassata or chopped tomatoesI really like Cirio's Passata Rustica bottles for this (350 g) or Mutti do a similar one too but I can't always find them
500mlhot water
1tablespoon vegetable stock paste, heapeddiluted in the hot water
250gfrozen mixed seafood
Instructions
Stir all the ingredients together really well.
Check that the sealing ring is in place correctly, put the lid on, steam release set to Sealing.
Pressure cook at high pressure for 5 minutes. At the end of pressure cooking time, wait 2 minutes before doing a QPR (Quick Pressure Release), i.e. venting the steam trapped inside manually.
Stir really well before serving. If not quite cooked, put the lid loosely back on as the spaghetti will keep cooking in the residual heat while you relax with a nice drink, set the table, etc.
Notes
*TerminologyQuick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.