Yes! You can! (but do you want to?) Honestly, you have to be one of us strange people who LOVE our noodles cooked in the sauce.
I did one test cook of spaghetti in the pressure cooker. It had that yummy flavor of having simmered all day in a pot on a stove. Thing is: cook time was 5 minutes at pressure! (that figure is misleading however; I pre-sautéd the meat, onions, and peppers, it takes about 10 to 15 minutes for the pressure cooker to come to temperature, after 5 minutes cooking at pressure I allowed it to sit for 10 minutes (we call that Normal Pressure Release, or NPR) before doing the Quick Release (QR) of any remaining pressure.
1 lb. ground beef, browned & drained
1/2 onion, sautéd
1 red bell pepper, sautéd
1 jar spaghetti sauce
1 6oz. can tomato paste
1/2 box of thin spaghetti noodles
water – quantity equal to quantity of sauce & paste
dash of red wine
salt, pepper, garlic powder to taste
Here’s the trick to this: the order that you place things in the pressure cooker is critical (to prevent burning), and you do not stir.
1. add beef to pressure cooker
2. add water/wine
3. add noodles (broken in smaller pieces if you desire)
4. add sauce and paste
5. add onion & pepper
6. add spices
7. For electric pressure cooker, cook at high pressure for 1/2 the cook time recommended on your box of noodles (that’s how I got 5 minutes cook time).
8. allow cooker to NPR for 10 to 15 minutes
9. QR – quick release of remaining pressure
10. open lid, stir contents, make sure noodles are cooked to your satisfaction and that the taste is pleasing.
11. If you feel your spaghetti is too watery (mine wasn’t), set pressure cooker to ‘Keep Warm’ and allow sauce to simmer down.