Instant Pot Tomato Crunchy Vegetable Spaghetti

There are many variations in making spaghetti with a combination of different vegetables. Adding different colours of bell peppers and mushrooms gives a nice taste and also looks appetizing.

Cooking time: 20 mins

Serving: 2

Ingredients:

Spaghetti - 200 gms
Onion - 1/2 (big size, thinly sliced)
Green bell pepper - 1/4 (thinly sliced)
Yellow bell pepper - 1/4 (thinly sliced)
Red bell pepper - 1/4 (thinly sliced)
Mushroom - 6 (chopped)
Celery - 1 stem
Pepper powder - 1/4 tspn
Italian seasoning - 1/4 tspn
Butter - 1 tspn
Oil - 1 tbsn
Salt to taste

To Grind:

Tomato - 2
Garlic - 3
Red chilli powder - 2 tspn

Method:

1. Grab all the ingredients. Grind the ingredients given for it.

2. Switch on the IP. Press the saute mode. Add butter and all vegetables, salt, pepper powder, italian seasoning. Saute for 2-3 mins. Transfer into a bowl.

3. In the same pot add oil, onions and saute till it becomes pink.

4. Add the grinded paste. Saute for 3 mins until the raw smell goes.

5. Add the spaghetti and water, salt till the spaghetti gets immersed.

6. Close the lid and press the manual mode for 10 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

7. Open the lid. Add the sauted vegetables and mix gently.

8. Delicious spaghetti is ready to serve.

Notes:

Be cautious when adding salt since we added salt in vegetables.
Add cheese if you like.
Sauteing the vegetables in the first and adding last will give you a nice crunchiness to the dish.