NATURAL RELEASE / VEGETARIAN / CAN BE GLUTEN-FREE
Spinach and Ricotta Spaghetti Pie
4 servings
This casserole is a cross among a frittata, a creamy pasta dish, and a spaghetti pie. Consider it a rich treat for a cold evening. It needs a salad on the side: Dress mixed greens and sliced sugar snap peas with 1 part balsamic vinegar and 3 parts olive oil mixed with finely grated orange zest.
Butter for the pan
2 cups water
2 large eggs
1½ teaspoons dried dill
½ teaspoon grated nutmeg
½ teaspoon table salt
½ teaspoon ground black pepper
One 10-ounce box frozen chopped spinach, thawed and squeezed dry by the handful
1 cup whole or low-fat milk
½ cup whole-milk ricotta
¼ cup pine nuts
8 ounces dried spaghetti, cooked, drained, rinsed, and cooled to room temperature
1. Set a heat- and pressure-safe trivet in a 6- or 8-quart cooker, then pour in the water. Generously butter the inside of a 7-inch round springform pan. Prepare an aluminum foil sling (see here).
2. Whisk the eggs, dill, nutmeg, salt, and pepper in a large bowl until creamy. Stir in the spinach, milk, ricotta, and pine nuts until uniform. Add the spaghetti and toss until well coated. Pack this mixture tightly into the prepared pan, cover the pan tightly with aluminum foil, then use the sling to lower the pan onto the trivet in the pot. Fold down the ends of the sling and lock the lid onto the pot.
3.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 15 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 20 minutes with the KEEP WARM setting off
If necessary, press: START
4. When the machine has finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the pot. Use the sling to transfer the springform pan to a wire cooling rack. Uncover the pan and set aside for 10 minutes for the casserole to set up. Run a small knife around the interior of the pan to loosen the spaghetti pie from the sides, then unlatch the pan, remove the outer ring, and cut the spaghetti pie into quarters to serve.