Instant Pot Spaghetti Aglio e Olio
One of the simplest of all pasta recipes that is a perfect for weeknights and is ready in under 15 minutes with just a handful of basic ingredients. Loaded with garlic, this Instant Pot Spaghetti Aglio e Olio is a family favorite.
Set Instant pot to saute mode. When hot, add olive oil and butter and let the butter melt. Stir in garlic and red pepper flakes and cook until it begins to get pale golden (do not wait for it to get darker in color).
Press cancel and add water ( refer notes for instant pot size and water measurements), salt, ground black pepper and dried parsley. Give a good stir and the place spaghetti on top. Using a spoon, gently press the spaghetti into the liquid trying to seperate them. This helps in spaghetti not sticking together)
Close and lock lid (with valve turned to sealing), cook for 5 minutes on manual ( high pressure and normal temperature) for al dente pasta or 8 minutes for softer pasta. Let Instant pot be in warm mode for 4 to 5 minutes (for al dente pasta) or 7-8 minutes (for more softer pasta) . Release pressure, open and stir in grated parmesan. Serve after 5 minutes garnished with more grated parmesan, chopped fresh parsley and red pepper flakes.
Instant Pot size and water measurements -
3 quart - 1 and 1/2 cups water
6 quart - 1 and 1/2 cups plus 3 tablespoons water
8 quart - 1 and 3/4 cups water
I used 3 quart instant pot for making this recipe
Salt - Since this Spaghetti Aglio e Olio recipe is the most simplest, it relies heavily on the seasonings. I used 1 teaspoon of salt found it to be well seasoned and tasty. That being said, use salt as per your taste.
Butter - Traditional spaghetti aglio e olio uses only olive oil. Butter adds a touch more flavor, but it is purely optional. If skipping butter then use a total of 4 tablespoons olive oil.
Parsley – I went with dried parley since that what I had around.
If using dried parsley, add along with salt and pepper along with water.
If using fresh parsley, add at the end along with parmesan cheese.