Thanks for letting me know I didn’t have to brown it all the way – or even at all. By the time it was broken up, most of the pink had turned grey. Dumped the shells. Dumped the sauce and did my best to cover all the shells. If I do it like this again with the same ingredients, I’ll add maybe 1/2 – 1 cup of broth or tomatoes to stretch the sauce. Regardless, the really al dente edges were minimal.

Thanks for warning us to layer and not mix!

In the few minutes it took Instant Pot to work its magic, I toasted garlic bread and plated a ready-made salad.

Took the lid off the IP hoping the shells weren’t still crunchy and found dinner was ready to serve! I even had a block of parmesan to shred in seconds.

I think it was less than 20 minutes from start to “Darling, enjoy your dinner” once I found the right recipe and process. I don’t look anywhere before I check your site. YOU NEVER DISAPPOINT and tonight you saved my bacon! LOL I can’t wait try your homemade sauce next time.

Most sincere thanks for calming the hungry hubs in short order. It was as delicious as it was fast. Sheri

That is interesting. I am looking through the comments for anyone who has stored this, idealy for me freezing portions, cos I live alone and usually cook a batch of sauce, freeze in portions and cook the pasta sepately at the time of eating but I could manage this two to three nights in a row. Main problem I have left now is that I am ‘almost’ of the opinion that breaking spagetti in half or cutting the cooked spagetti up on the plate prior to eating is a capital offence so I have that hurdle to get past.

I used the Midea InstaChef Pressure Cooker