No sauce pasta in the IP

Used 12 ounce package of regular spaghetti noodles.

I put 1 tablespoon canola oil in the liner first.

Used 12 ounces of spaghetti noodles snapped in two to fit the liner.

Poured 2 ¼ cups water over the spaghetti. I did not stir.

Placed the lid on and made sure it was set to seal. also double checked silicon gasket for proper fit, and the cover is on the the lid on the inside and the knob was set to seal on top of the lid.

Choose the manual button and adjusted the time to 6 minutes.

NPR 13 minutes (I meant to do 10 but forgot to set a timer for me.)

When I finally remembered I was cooking the noddles, I did a QR to release any remaining pressure, and opened. There was a little water remaining but after stirring the spaghetti, it seemed to be absorbed. There was some clumping, but even the clumped noodles were just perfect. Al Dente. The noodles tasted SO delicious, clumped or not, I made a lunch dish out of the plain noodles with a shake of Parmesan cheese and some black pepper. When I finally remembered I was cooking the noddles, I did a QR to release any remaining pressure, and opened. There was a little water remaining but after stirring the spaghetti, it seemed to be absorbed. There was some clumping, but even the clumped noodles were just perfect. Al Dente. The noodles tasted SO delicious, clumped or not, I made a lunch dish out of the plain noodles with a shake of Parmesan cheese and some black pepper.

I'm not sure I ever had noodles taste so good!

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