Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 2 tbsp butter
• 3 garlic cloves
• 2 tbsp tomato paste
• 400 g can chopped tomatoes
• 75 ml vodka
• 240 g uncooked spaghetti
• ½ tsp red chili flakes
• 600 ml water
• Salt and pepper
• 120 ml double cream
• 110 g Pecorino Romano cheese
• Handful of fresh basil leaves

Instructions

1. Put the butter in the pot and select Sauté. When the butter has melted, add the garlic and cook until fragrant.
2. Add the tomato paste and cook, stirring frequently, until it begins to brown about 1 minute.
3. Add the tomatoes and vodka and simmer for 1 minute to boil off some of the alcohol. Press Cancel.
4. Add the spaghetti (you may need to snap in half), red chilli flakes and water, plus the salt and pepper, then use a wooden spoon to deglaze the base of the inner pot.
5. Secure the lid and select the Pressure Cook function and adjust to Low pressure for 6 minutes.
6. When the cooking time is up, quick release the pressure and remove the lid.
7. Add the cream and stir to combine. Let the pasta stand in the pot, uncovered, for 5 minutes, stirring occasionally, to allow the sauce to thicken.
8. Stir the cheese and basil into the pasta and season with more salt and black pepper.