Cowboy Butter Spaghetti: Pressure Cooker Style
This flavor-packed Cowboy Butter Spaghetti combines creamy sauce, fresh herbs, and a spicy buttery punch, all cooked to perfection in your pressure cooker for a fast and satisfying dinner.
Equipment
- 1 Mixing bowl
Ingredients
Ingredients
- ½ cup salted butter softened
- 2 tablespoons brown or grainy mustard
- 2 tablespoons chopped parsley plus extra for garnish
- 4 teaspoons fresh thyme
- 2 teaspoons lemon juice divided
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper adjust to your spice love
- 1 pinch red chili flakes adjust to your spice love
- 1 pound spaghetti
- 1 ½ cups heavy cream
- ⅛ teaspoon garlic salt
Instructions
Instructions
- Bring a large pot of salted water to a boil for your spaghetti. Cook it until just al dente and drain, then set aside.
- In a small bowl, mix your softened butter with mustard, parsley, thyme, lemon juice, smoked paprika, salt, black pepper, cayenne, and red chili flakes. That’s your cowboy butter ready.
- Heat a skillet over medium-high and sear your steak if you’re going traditional, about 3-4 minutes each side. Take it off and let rest while you get the pasta ready.
- Use the same skillet to toss in broccoli florets and sauté them for 4-5 minutes. You want them tender but still with a little snap.
- Now add cooked spaghetti and that cowboy butter to the skillet. Toss everything over low heat so pasta soaks up all that buttery spicy goodness.
- Meanwhile, set your pressure cooker sealing ring right and add your broth and heavy cream mix for some extra saucy depth if you like it creamy. Use steam cues to adjust your heat.
- Finish up with a slow release to keep the texture just perfect and scoop it out to serve your wild, buttery spaghetti bowl.
Notes
To save time, use pre-prepped herbs and cook pasta directly in pressure cooker. For vegetarian version, skip steak and up the veggies!