790gramstomato polpaif you can't find it, use ½ diced tomatoes and ½ passata)
Chop the onion, zucchinis, carrots and capsicum.
Heat the olive oil, over medium heat on the stove or on Sauté mode in the Instant Pot.
Add the onion and garlic cook until the onion has softened and has started to turn golden.
Put in the turkey mince and brown it.
Pour in all the veggies and mix well through the mince.
Add the torn basil
Pour in the tomato polpa, mixing through.
Sanp the spaghetti in half over the sauce.
Pour over the chicken stock, covering all the pasta and pushingit down into the sauce.
Close the lid and chose pressure cook, for 8 minutes. Manual pressure realese at the end.
Four hours on high.
Push all the spaghetti well into the sauce, bring to the boil and then simmer for 20 minutes.
If you can't find tomato polpa (I use mutti brand) look for crushed tomatoes, or sub for a 400 gram tin of diced with 400 grams of passata.Freezing: although this recipe can be frozen, pasta loses its integrity when frozen and defrosted. So it isn't ideal.