Instant Pot Saucy Spaghetti

  • 1 pkg spaghetti noodles
  • 1/2 bag frozen meatballs
  • 1 jar of store sauce
  • 1 can stewed or diced tomatoes (your preference)
  • 1 cup frozen mushrooms
  • 2 tbsp tomato paste
  • 2 tbsp garlic (fresh if you have it)
  • 1 tsp oregano
  • 1 tbsp onion powder

Layer your ingredients in the instant pot starting with the frozen meatballs at the bottom. The meatballs are fine going in frozen, no need to thaw. Break your spaghetti in half over the meatballs. Cover spaghetti, meatballs with store sauce, tomato paste, stewed or diced tomatoes, spices, and garlic. Using your spaghetti sauce jar as measurement gently pour in 1.5 jars of water. Make sure the spaghetti noodles are 100% submerged. Do not stir after layering! This will cause your noodles to clump while cooking.

Cook on high pressure for 8 minutes then do a quick release. Dump in your frozen mushrooms and stir well, allowing the sauce to thicken and the mushrooms to cook for a minute or two. If you feel your sauce is too watery put the pot into saute mode and allow to reduce for 3 – 5 minutes, stirring constantly.

Plate noodles and top with sauce and meatballs. Serve with parmesan for topping, salt to taste. Bon appetit!

Instant Pot Jook aka Congee

Simple chicken congee recipe you can “dump and cook” in less than an hour. Feel free to alter to your tastes, this is a basic recipe that will net you a flavorful base soup.


  • 5-6 Chicken legs
  • 3/4 Cup jasmine rice
  • 2 Tsp garlic
  • 1 Tbsp ginger
  • 7 Cups water
  • Salt to taste
  • Green onion to garnish

Wash the rice until water runs clear. Arrange chicken legs at the bottom of the pot. Layer grated ginger and garlic on top of legs. Place rinsed and drained rice on top of all. Pour water gently into pot. Do not add salt at this point.

Cook on manual high for 30 minutes and NPR. With a pair of tongs remove chicken legs from the pot. Set IP to saute and thicken soup to desired consistency stirring constantly. Once you’ve got the consistency where you want it remove skin and bones from legs and return to pot. Add salt to taste and garnish bowls when served with green onion.

I enjoy adding a bit of high-quality soy and Siracha, or hot chilli oil to my bowl.


  • If you’re making in a pinch or don’t have access to fresh ginger you CAN use the same amount of ground ginger.
  • You can use brown rice but adjust your cook time (it takes about 30% longer)