1st method - Cooking the Spaghetti in the instant pot & tossing with garlic oil

Cooking Spaghetti in the instant pot

• Break spaghetti to half and add it to the inner pot of the instant pot. Add the pasta in two layers in crisscross pattern.
• Add half teaspoon of salt and two cups of water. Push the pasta with out disturbing too much. Just make sure the pasta is immersed in the water.
• Close the lid and adjust the vent to the sealing position. Pressure cook on high for five minutes. You can release the pressure after five minutes. We like it little softer than al dente, so I did natural pressure release. 
• When you open the instant pot, you will see that the pasta is stuck together. You will also observe some liquid in the bottom of the pot ( once we mix the pasta the water will be absorbed). With the help of thongs gently mix to remove stuck spaghetti. You can use it immediately or close it with a lid and set a side for 3-5 minutes.

Making Garlic Oil & Tossing with Spaghetti 

• Heat a pan and add the olive oil. Reduce the heat to low and add the minced garlic and saute until fragrant. Make sure the heat is on low to avoid burnt garlic. I also added rosemary, but its optional.
• Add Italian seasoning red chili flakes. Saute for 20 seconds. I also added thinly sliced orange bell pepper and sautéed for 3-4 minutes.
• Add cooked spaghetti, parmesan cheese and chopped parsley. Gently toss the pasta, taste and adjust the seasoning.

2nd method - Making Spaghetti with garlic and olive in the instant pot.

• Turn on the instant pot in saute mode. When hot add olive oil.
• Add rosemary (optional) and finely chopped garlic and saute for few minutes, do not brown.
• Add Italian seasoning and red chili flakes. Saue for 30 seconds. If using bell pepper, add it now and saute for a minute.
• Add two cups water and salt and give a mix.
• Break spaghetti to half and add the pasta in two layers in crisscross pattern.
• Push the pasta with out disturbing too much. Just make sure the pasta is immersed in the water.
• Close the lid and adjust the vent to the sealing position. Pressure cook on high for five minutes. You can release the pressure after five minutes. We like it little softer than al dente, so I did natural pressure release. 
• When you open the instant pot, you will see that the pasta is stuck together. You will also observe some liquid in the bottom of the pot ( once we mix the pasta the water will be absorbed). With the help of thongs gently mix to remove stuck spaghetti.
• Add parmesan cheese and chopped parsley. Gently toss. Taste and adjust the seasoning.

Salad Recipe -

• In a bowl combine sprouted green moong dal, brown chickpeas ( or regular chickpeas), cherry tomato, and chopped jarred jalapeno with some balsamic vinegar and 2 teaspoons of liquid from marinated artichoke hearts ( or use olive oil and lemon juice). Add salt and mix it well. Let it rest for 10 minutes before serving.