Instructions
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Set the pressure cooker to saute on high for 5 minutes. Add 1 tablespoon of oil and the sliced kielbasa to the pot and cook until browned, stirring frequently. During the last 30 seconds, add the peppers, onions, and garlic. Mix well and turn off saute. (*for crisper peppers, add them to the pasta after pressure cooking is done to steam them instead of pressure cook them).
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Add 1 cup of broth/water and deglaze the pot, scraping any stuck bits from the bottom. Break the spaghetti and layer it on top of the kielbasa and vegetables. Add 4 more cups of broth, the diced tomatoes and their juices, Italian seasoning, salt, and pepper in that order. Push the pasta into the broth, but do not stir.
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Seal the lid and set to pressure cook on high for 3 minutes, or 2 minutes for al dente pasta. If using a different type of pasta, take the cooking time on the box and cut it in half, then subtract 1 minute and pressure cook for that amount of time.
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Complete a controlled quick release when finished (**see notes). Transfer the inner pot immediately to another surface or remove to a serving dish (to prevent overcooking). Mix with butter and parmesan cheese.
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Serve sprinkled with extra parmesan cheese if desired.
NOTES
*For crisper peppers, add them with the water and tomatoes instead of when sauteing the kielbasa. Or, add them immediately after pressure cooking so the heat steams them.
**For a controlled quick release, press on the steam release valve slowly in 3-5 second increments so the steam is released in short bursts. This prevents hot frothy broth from spraying everywhere.
Extra sauce will absorb as the pasta sits, so don’t worry if it appears watery immediately after it’s done.
Go to the next page to get the Amount Per Serving