Press the “Sauté” button on your Instant Pot and heat 2 Tbsp olive oil.
Add sliced mushrooms, 2 tsp dried oregano, and 2 tsp dried basil on top.
I usually start cooking pasta and let the pressure cooker de-pressurizing naturally. Boil a large pot of water (4-5 QT), add 2 Tbsp kosher salt, and boil your choice of pasta. Cook according to the package instruction and drain the pasta.
After de-pressurizing is completed, unlock the lid and add 1 Tbsp unsalted butter and freshly ground black pepper. Taste the spaghetti sauce, and if necessary, season with kosher salt (I added about 2 tsp here). If the sauce is too thin or “soupy”, turn on “Saute” mode and reduce the sauce to the consistency you like (I did not need to do that).
Cook Time includes time for pressurizing (15 minutes) and depressurize (15 minutes).
Equipment you will need:
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.