Instant Pot Spaghetti with Mushrooms

I’m a huge lover of Italian Food and the man in my life recently gave me an Instant Pot pressure cooker for my birthday.    So I figured what could taste better than spaghetti infused with its own sauce?   Turns out nothing much, it’s freaking delicious.   I searched online for some recipes, and found one, but I tweaked it so much I decided to create my own version and publish it on my blog.    So here it is, the most delicious and fast Instant Pot Spaghetti recipe in the world.  It feeds four easily (even more if you portion like a human)  and will run you about $50 if you follow recipe exactly.

It’s a computer controlled pressure cooker and so much more!



1 tablespoon extra virgin olive oil

1/2 cup of trinity mix (diced onion, green pepper and celery)

Salt and Pepper

1/2 teaspoon garlic

2 12 oz packages of ground buffalo (ground beef is okay)

1 8 oz package of baby bella mushrooms

1/2 cup really good red wine

1 14 oz can of Diced Tomatoes

1 24 oz jar of Rao’s Tomato Basil Sauce (or other very good) sauce

2 1/2 cups water

3 fresh Basil Leaves (more for garnish)

1/4 teaspoon Italian Seasoning

1 package spaghetti noodles

This sauce is an important part of the recipe. It’s pricey but there’s a reason for it. It tastes home made (almost). You just have to add some of your own small touches to make it totally amazing.

Start out by acknowledging and thanking the buffalo (or cows) that died in sacrifice and life service to you.    This is an important practice of my cooking and the energy in this acknowledgement will be translated into amazing flavor and well being for those consuming it.

Set your Instant Pot to “saute” and add the olive oil and trinity mix.    Add salt and pepper to assist with extracting flavor.    When the onions begin to get soft and translucent, add the minced garlic.   Stir for about a minute, being careful not to caramelize anything.    You’re just looking to flavor the oil.

Add the ground buffalo in chunks, breaking apart while stirring.    After the ground buffalo is cooked, check for salt and pepper again.    This should taste like a good dish on it’s own.  Resist the temptation to eat it and continue with the sauce.

Add the mushrooms and red wine, drinking some for yourself, allowing the mushrooms to soften and sweat out some moisture, about 3-5 minutes, then shut off Instant Pot by selecting “cancel.”

Divide the box of noodles into four (or more), taking each portion and breaking them in half.    Place in pot in scattered fashion on top of meat mixture, do not lay them directly on top of each other.  Repeat with remaining noodles.

Add diced tomatoes, basil leaves, spaghetti sauce, water and Italian Seasoning.  Do not stir. 

Lock the Instant Pot lid in place, following all safety guidelines and manufacture’s instructions. Set the Instant Pot pressure valve to seal, and select “pressure cooker” mode for 12 minutes.   After timer is completed, carefully release the pressure according to the manufacturer’s instructions (quick release).

After all pressure has been safely released, open your Instant Pot and stir.   Make sure to get down to the bottom and sides, as the meat will settle.   Your spaghetti is now ready to be enjoyed by friends and family alike!!!!  Garnish with more fresh basil.

If you made this recipe please comment below and let me know how it turned out.  I just tested this recipe again and it came out even better.

Windows users can now scratch and sniff this picture. Stop! I’m joking!


Grilled Steak Condo Style

steak like it was meant to be enjoyed

Living in a condominium has its perks… being able to grill your favorite steak on a barbecue isn’t one of them.  Sure, your neighbors might not have a problem with open flame, tanks of fuel, and smoke flooding into your living room through open windows (as nature finds a breeze way,) but the local fire department does.  Chances are your association rules also prohibit this prehistoric method of preparing a meal, one that seems to give everyone the warm and fuzzies.   If you’re like me, you also have only electric appliances as natural gas in the attention deficit age of Instagram and Facebook doesn’t mix well with high population density.

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My Favorite Chimmichurri Recipe


For those of you that have never heard of chimmichurri, it’s a topping traditionally used for meats in Latin American cuisine.  I’m addicted to the stuff.  In the past I had tried so many chimmichurri recipes, and none of them gave me the flavor I’ve experienced in really great Churrascarias (all you can eat steak houses) .    They all tasted like they were missing something, so I decided to just experiment until I found the right combination that was simple to make, but hit a home run for my taste buds.   I made this for a work event once, and my co-workers divided it amongst themselves to take home afterwards.   I use it on steak, chicken, mix it in rice and even scrambled eggs.  It also makes a great topping for sliced french bread.  Yum!!  The best part is, you can add additional ingredients like red pepper flakes if you like a kick, but I find the garlic already does that.

It keeps for about a week in fridge.  Enjoy!!

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