Friday/ pasta: the stovetop is best

My first attempt at cooking pasta in the Instant Pot® pressure cooker was not a success. (It was off-the-shelf Barilla Protein+ spaghetti).

The Instant Pot instructions that I used, called for a high-pressure cooking time of 2 mins plus 5 mins until releasing the pressure, stir well, and leave in the pot for another 5-10 mins.

Even with doing all of that, the pasta came out cooked unevenly. Aargh. I also felt it  had a different texture compared to what I’m used to, by boiling it on the stovetop.

My 8″ pot holds only 4 quarts. The problem with cooking boxed spaghetti in the Instant Pot— and a smaller pot like this one— is that the dry pasta does not fit in the pot! (Breaking it into smaller lengths is a not an option).
Yeah-yeah, just use a bigger pot, I know. What I do instead is to boil water in my electric kettle, and pour it over the dry pasta in the pot to soften it, so that I can bend it to fit into the bottom of the pot. Then I put the gas on HIGH for 10- 11 mins. As one does with pasta, keep an eye on it, and stir it a little now and then, but it’s still easy-peasy compared to the Instant Pot.

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