10-minute Chicken Spaghetti in Pressure Cooker
Ingredients
- Oil 1/8 cup
- Onion 1 big, chopped
- Garlic cloves 5-6, sliced
- Chicken mince (or any other) 400 grams
- Salt to taste
- Black pepper powder to taste
- Dried Oregano 1/2 tsp
- Dried Basil 1/2 tsp
- Dried Rosemary 1/2 tsp
- Spaghetti pack 400 grams
- Chopped tomato 400grams cans 2 (total 800 grams)
- Water 3-4 cups (to cover the spaghetti
Preparation
- Heat oil in a pressure cooker and add chopped onions and sliced garlic.
- Saute until soft. Now add the chicken mince and stir fry until the chicken is broken into small pieces.
- Add salt, black pepper, oregano, basil and rosemary. Stir fry the chicken until raw smell goes off.
- The chicken might stick to the bottom of the pressure cooker during this process. To fix this, turn the flame low and add 3-4 tbsp water and scarp off the bottom of the pressure cooker.
- Now take out the spaghetti and break into half. Now arrange it on the chicken in a criss-cross manner. Doing so is very important as it will prevent the spaghetti from sticking to each other.
- Now pour the tomato cans on the spaghetti.
- NOTE: You can use fresh tomatoes instead. Just peel off 5-6 tomatoes and blend with a little water.
- Lastly, pour 3-4 cups of water to just cover the pasta.
- Now DO NOT give it a stir. Just close the lid and start the pressure.
- Pressure-cook for EXACTLY 5 minutes. Then allow to release the pressure on its own.
- Now open the lid and stir immediately so that the sauce is mixed thoroughly with the spaghetti.
- Allow to sit for 5-7 minutes until the sauce redistributes properly.
- Serve hot! Enjoy!
10-minute Chicken Spaghetti in Pressure Cooker
Ingredients
- Oil 1/8 cup
- Onion 1 big chopped
- Garlic cloves 5-6 sliced
- Chicken mince or any other 400 grams
- Salt to taste
- Black pepper powder to taste
- Dried Oregano 1/2 tsp
- Dried Basil 1/2 tsp
- Dried Rosemary 1/2 tsp
- Spaghetti pack 400 grams
- Chopped tomato 400grams cans 2 total 800 grams
- Water 3-4 cups (to cover the spaghetti
Instructions
- Heat oil in a pressure cooker and add chopped onions and sliced garlic.
- Saute until soft. Now add the chicken mince and stir fry until the chicken is broken into small pieces.
- Add salt, black pepper, oregano, basil and rosemary. Stir fry the chicken until raw smell goes off.
- The chicken might stick to the bottom of the pressure cooker during this process. To fix this, turn the flame low and add 3-4 tbsp water and scarp off the bottom of the pressure cooker.
- Now take out the spaghetti and break into half. Now arrange it on the chicken in a criss-cross manner. Doing so is very important as it will prevent the spaghetti from sticking to each other.
- Now pour the tomato cans on the spaghetti.
- NOTE: You can use fresh tomatoes instead. Just peel off 5-6 tomatoes and blend with a little water.
- Lastly, pour 3-4 cups of water to just cover the pasta.
- Now DO NOT give it a stir. Just close the lid and start the pressure.
- Pressure-cook for EXACTLY 5 minutes. Then allow to release the pressure on its own.
- Now open the lid and stir immediately so that the sauce is mixed thoroughly with the spaghetti.
- Allow to sit for 5-7 minutes until the sauce redistributes properly.
- Serve hot! Enjoy!
