How To Make Tahini

Tahini, tahina or tahine is a popular Middle-Eastern and Mediterranean condiment, that is vegan, soy-free, dairy-free and naturally gluten-free. You only need two ingredients to make your own homemade tahini from scratch.

It’s time to wrap up my posts on soups and warming foods, coz Spring is almost here 😀 If it is still cold where you are at, I encourage you to try this Instant Pot tortellini soup which has been the most tried and tested soup recipe from my blog this season! A big bowl of this cozy soup is perfect to warm you up.

• What is tahini?
• Let’s talk about the ingredients
• Ways to use this fabulous condiment
• How to make tahini – Step by step instructions
• How To Make Tahini

What is tahini?

Tahini is a smooth and creamy paste or seed butter, made with ground hulled sesame seeds and oil. It is one of the important ingredients in hummus and baba ganoush (roasted eggplant dip) .

Tahini is a superfood, it is packed with healthy fats, vitamins, minerals, proteins, calcium, B vitamins, Vitamin E, and fatty acids.

It has a mild nutty flavor, a very subtle bitterness, is creamy and rich. Tahini should be consumed in moderation, as it is a high-calorie food, so a little goes a long way!

Let’s talk about the ingredients

• Sesame seeds

There are a variety of sesame seeds available commercially, raw, hulled, unhulled, sprouted, toasted, in a variety of colors. You can use any kind of sesame seeds, but the flavor and texture of the resultant prepared tahini will differ in flavor and texture.

Hulled v/s unhulled sesame seeds:

Unhulled sesame seeds are those that have their husks or outer covering still intact. And hulled sesame seeds are those in which the outer covering has been removed during the manufacturing process.

Personally, I love the flavor and texture of tahini made with hulled sesame seeds as it makes smooth and creamy tahini. The texture of tahini made with unhulled seeds is a little coarse, although it is more nutritious than hulled ground sesame seeds.

Where to buy sesame seeds? I usually buy sesame seeds from the Indian grocery store. You will also find it easily in some Middle Eastern or Lebanese stores. You can also buy sesame seeds from the bulk food aisle of your grocery store. In fact, it is much more economical to buy sesame seeds from the bulk bins rather than picking up those small bottles from the spice section of your grocery store.

However, there is a slight drawback when buying from the bulk bins because we do not know how long it has been sitting there. If the seeds are not fresh, the tahini might not taste as good. Buy as much as you need for a batch, 1 cup of sesame seeds yields about 3/4 cup or more of tahini, depending upon the amount of oil you use for blending.

• Oil

Use a neutral-flavored oil such as canola, grapeseed, sunflower, safflower or vegetable oil, etc to make tahini. A strong-flavored oil like extra-virgin olive oil may alter the taste of the tahini, and also make it taste bitter.

Also, try and avoid using toasted sesame oil, as that will lend a very strong flavor to the tahini. It is suitable for finishing off dishes like stir-fry, et all. If you do want to use sesame oil, remember to use light sesame oil, as that is a pretty neutral-flavored oil like canola.

You can also make oil-free tahini if you like, as sesame is an oil-rich seed, but you will need a high-speed blender to ensure you have a smooth paste.

Ways to use this fabulous condiment

Tahini is a very versatile condiment, so don’t limit it only to hummus and baba ganoush, here are a few other ways of using it;

• You can make an easy tahini sauce by adding a few ingredients like lemon juice, garlic, and some water to the prepared sesame seed paste. It is perfect for falafels or for drizzling over roasted vegetables, kabobs, meats, fish, or burgers.
• Serve it as a dip for crudités or pita bread.
• Tahini is also great as a spread on toast, drizzled with a little honey or maple syrup.
• It is fantastic in salad dressings.
• Use it to thicken up curries.
• You can also use it in desserts like halva or use it to make tahini cookies or muffins.

Seriously folks, consider making your own tahini. This is such a basic recipe and is quite economical to whip it up at home, rather than buying a bottle that costs $$!

Besides, if you don’t use it as much, and need it just to make hummus, you can customize the quantity as required. That way you also have minimal wastage.

How to make tahini – Step by step instructions

{Printable recipe card below stepwise pictorials}

Step 1: Toast the sesame seeds

Method 1-(Stove-top): Heat a wide, heavy-bottomed skillet over medium-low heat. Add 1 cup of hulled sesame seeds, toast it, stirring frequently for 5-7 minutes or until it begins to give off a nutty aroma and turns a light golden color.

Switch off the heat, and transfer the toasted seeds to a plate. Set it aside until it cools down completely.

Method 2 (Oven): Toast the sesame seeds in the oven. Place the sesame seeds on a rimmed baking sheet, in a single layer. Toast at 350° F for about 10 minutes, stirring frequently in between, until the seeds turn a light golden color. Transfer the roasted seeds to a bowl or plate and let it cool to room temperature.

Step 2: Process the sesame seeds with oil

Transfer the toasted sesame seeds to a food processor with sharp metal blades. You can also throw in a pinch of salt. I used a mini food processor (1.5 cups capacity). If you use a large capacity food processor, you may want to double or triple the batch, so that the seeds are above the blade in order to process well.

Process the seeds until it turns into a coarse paste.

Add oil, a tablespoon at a time to facilitate grinding. Blend after each addition, scrape the sides and the bottom of the bowl occasionally. Stop when you have a smooth, creamy, pourable consistency tahini sauce.

The quantity of oil is variable in this recipe, you may need more or less depending upon the quality and freshness of the sesame seeds, the power of your blender or food processor and also on the consistency of the tahini.

Store your homemade tahini in an airtight container or glass jar in the refrigerator for up to a month. You can store it for longer, but for food safety practices, I suggest using it up within a month. If you do not consume tahini as much, it is best to make a small batch.

If the oil separates and forms a layer on top over a period of time, simply stir the tahini with a spoon.

Notes

• The quantity of sesame seeds in this recipe is quite small for it to be used in a blender. Consider doubling or tripling the recipe for a high-powered blender like Vitamix or any other blender, the seeds should cover the blades for it to work. The process is the same, pulse the seeds first until it turns to a coarse, crumbly paste, scraping down the sides of the jar occasionally. Add a tablespoon of oil at a time, continue blending until it reaches your desired consistency. For a high-powered blender, you may not require to add any oil as the seeds will release enough oil to blend into a smooth paste.
• To make raw tahini , skip the roasting step, and follow step 2 directly.
• If you choose to use unhulled sesame seeds, remember to rinse the seeds with water, let them dry up completely, then follow steps 1 & 2. Rinsing unhulled sesame seeds removes some of the bitterness, so I recommend following this procedure.
• Is your homemade tahini bitter? Your tahini could taste bitter if you did not use a neutral-flavored oil or the seeds that you purchased from the bulk aisle could have been old. Sesame seeds have a high oil content and can turn rancid over a period of time if not stored properly. To make the best tahini, try and use fresh sesame seeds.

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How To Make Tahini

Ingredients1x2x3x

• 1 cup hulled sesame seeds
• 1/4 cup neutral-flavored oil or as needed

Instructions

• Method 1-(Stove-top): Heat a wide, heavy-bottomed skillet over medium-low heat. Add the hulled sesame seeds, toast it, stirring frequently for 5-7 minutes or until it begins to give off a nutty aroma and turns a light golden color. Switch off the heat, and transfer the toasted seeds to a plate. Set it aside until it cools down completely.
• Method 2 (Oven): Toast the sesame seeds in the oven. Place the sesame seeds on a rimmed baking sheet, in a single layer. Toast at 350° F for about 10 minutes, stirring frequently in between, until the seeds turn a light golden color. Transfer the roasted seeds to a bowl or plate and let it cool to room temperature.
• Transfer the toasted sesame seeds to a food processor with sharp metal blades. I used a mini food processor (1.5 cups capacity). If you use a large capacity food processor, you may want to double or triple the batch, so that the seeds are above the blade in order to process well.
• Process the seeds until it turns into a coarse paste.
• Add oil, a tablespoon at a time to facilitate grinding. Blend after each addition, scrape the sides and the bottom of the bowl occasionally. Stop when you have a smooth, creamy, pourable consistency tahini sauce.
• Store your homemade tahini in an airtight container or glass jar in the refrigerator for up to a month. You can store it for longer, but for food safety practices, I suggest using it up within a month. If you do not consume tahini as much, it is best to make a small batch.
• If the oil separates and forms a layer on top over a period of time, simply stir the tahini with a spoon.

Notes

• The quantity of sesame seeds in this recipe is too less to be used in a blender. Consider doubling or tripling the recipe for a high-powered blender like Vitamix or any other blender, the seeds should cover the blades for it to work. The process is the same, pulse the seeds first until it turns to a coarse, crumbly paste, scraping down the sides of the jar occasionally. Add a tablespoon of oil at a time, continue blending until it reaches your desired consistency. For a high-powered blender, you may not require to add any oil as the seeds will release enough oil to blend into a smooth paste.
• To make raw tahini , skip the roasting step, and follow step 2 directly.
• If you choose to use unhulled sesame seeds, remember to rinse the seeds with water, let them dry up completely, then follow steps 1 & 2. Rinsing unhulled sesame seeds removes some of the bitterness, so I recommend following this procedure.
• Is your homemade tahini bitter ? Your tahini could taste bitter if you did not use a neutral-flavored oil or the seeds that you purchased from the bulk aisle could have been old. Sesame seeds have a high oil content and can turn rancid over a period of time if not stored properly. To make the best tahini, try and use fresh sesame seeds.

How To Make Tahini

Ingredients

• 1 cup hulled sesame seeds
• 1/4 cup neutral-flavored oil or as needed

Instructions

• Method 1-(Stove-top): Heat a wide, heavy-bottomed skillet over medium-low heat. Add the hulled sesame seeds, toast it, stirring frequently for 5-7 minutes or until it begins to give off a nutty aroma and turns a light golden color. Switch off the heat, and transfer the toasted seeds to a plate. Set it aside until it cools down completely.
• Method 2 (Oven): Toast the sesame seeds in the oven. Place the sesame seeds on a rimmed baking sheet, in a single layer. Toast at 350° F for about 10 minutes, stirring frequently in between, until the seeds turn a light golden color. Transfer the roasted seeds to a bowl or plate and let it cool to room temperature.
• Transfer the toasted sesame seeds to a food processor with sharp metal blades. I used a mini food processor (1.5 cups capacity). If you use a large capacity food processor, you may want to double or triple the batch, so that the seeds are above the blade in order to process well.
• Process the seeds until it turns into a coarse paste.
• Add oil, a tablespoon at a time to facilitate grinding. Blend after each addition, scrape the sides and the bottom of the bowl occasionally. Stop when you have a smooth, creamy, pourable consistency tahini sauce.
• Store your homemade tahini in an airtight container or glass jar in the refrigerator for up to a month. You can store it for longer, but for food safety practices, I suggest using it up within a month. If you do not consume tahini as much, it is best to make a small batch.
• If the oil separates and forms a layer on top over a period of time, simply stir the tahini with a spoon.

Notes

• The quantity of sesame seeds in this recipe is too less to be used in a blender. Consider doubling or tripling the recipe for a high-powered blender like Vitamix or any other blender, the seeds should cover the blades for it to work. The process is the same, pulse the seeds first until it turns to a coarse, crumbly paste, scraping down the sides of the jar occasionally. Add a tablespoon of oil at a time, continue blending until it reaches your desired consistency. For a high-powered blender, you may not require to add any oil as the seeds will release enough oil to blend into a smooth paste.
• To make raw tahini , skip the roasting step, and follow step 2 directly.
• If you choose to use unhulled sesame seeds, remember to rinse the seeds with water, let them dry up completely, then follow steps 1 & 2. Rinsing unhulled sesame seeds removes some of the bitterness, so I recommend following this procedure.
• Is your homemade tahini bitter ? Your tahini could taste bitter if you did not use a neutral-flavored oil or the seeds that you purchased from the bulk aisle could have been old. Sesame seeds have a high oil content and can turn rancid over a period of time if not stored properly. To make the best tahini, try and use fresh sesame seeds.

This Instant Pot Spaghetti with meat sauce is one of the easiest Instant Pot recipes you will ever make. The meat, pasta, and sauce all cook together to create the ultimate one-pot meal that your entire family will devour!

It’s no big secret around here that I love my Instant Pot. I really regret not getting it earlier, well it’s better late than never, right? So, if you don’t have one, seriously consider getting one! You will love this multi-purpose magic pot in which you can make so many things effortlessly and cooking spaghetti in the Instant Pot is seriously a game-changer!

This Instant Pot Spaghetti with meat sauce has got to be one of our favorite family dinners, we love how this IP spaghetti turns out, the spaghetti noodles are perfectly cooked, and infused with a lot of flavor from the meat sauce.

• Why you will love this pressure cooker spaghetti recipe
• What about the taste?
• This recipe may not be for you if…
• My top 4 tips to make the best Instant Pot spaghetti with meat sauce
• More hearty Instant Pot recipes
• How to make Instant Pot Spaghetti with meat sauce – Step by step instructions
• Instant Pot Spaghetti With Meat Sauce

Why you will love this pressure cooker spaghetti recipe

Fewer pots and pans to clean: When you cook spaghetti in the Instant Pot, you only need one pot to cook the pasta and the meat sauce. You don’t need a pot to boil the water, nor a colander to drain the spaghetti and neither a separate pan to make the meat sauce. Everything cooks together in your electric pressure cooker. This is truly a one-pot, wholesome meal that is simple and quick and requires very little clean-up!

Set-it and forget it: The only time you are required to stand in front of the pot is if you choose to make this recipe with meat. Other than that, you simply layer everything, set the timer and walk away!

Simple one-pot meal for those busy weeknights: Instead of ordering food, make a pot of this Instant Pot spaghetti recipe instead, it is budget-friendly, easily feeds a crowd, and is tasty! What more can a busy parent ask for? Absolutely perfect for one of those busy weeknights.

What about the taste?

Having spoken of all the wonderful advantages of making this traditional Italian classic in the IP, you probably wonder what does it taste like?

Honestly, no one in my family is that picky. This goes down well with everyone, especially the kids. I love this recipe for its ease and simplicity. It is quick to whip up a meal in a jiffy with minimal effort which is a big win-win for me.

It tastes great, everything mingles really well in this pressure cooker spaghetti recipe. I find that the meat is moist and pasta absorbs all the flavors beautifully since it cooks in the sauce itself!

After the cooking cycle, do not fret if it may look watery. Once you stir up everything and let it rest for 10 minutes, the sauce thickens up, and the pasta is well coated with that delicious meat sauce. Yum yum!!

This recipe may not be for you if…

• Cooking the pasta in the sauce is a strict-no! You prefer to boil your pasta separately and then add the sauce on top.
• You are put off by the texture of the spaghetti cooked under pressure. (Though, honestly, I do not see a major difference. You can try using an equivalent amount of other kinds of pasta like penne, rigatoni, etc).

I’ll be honest with you guys, this Instant Pot spaghetti is not meant to be a sophisticated dish that follows the rules of cooking pasta. Coz sometimes, it is okay to break a few rules to cook a meal that you think your family will enjoy nonetheless, don’t you agree?

There is nothing authentic about this much loved Italian dish when it’s cooked in the Instant Pot, and neither do I claim it to be. This is more of a quick-fix meal I’d say, but that doesn’t mean it tastes bland. You should definitely try this recipe (it is hardly even a recipe) at least once, and then decide if it is for you!

If not, I won’t judge you, it is all about your personal preference. I’m all about cooking food from scratch and this blog pretty much reflects that. But a few exceptions are always welcome, we enjoy this recipe, and it has been on regular rotation ever since I first tried it:)

My top 4 tips to make the best Instant Pot spaghetti with meat sauce

Quality ingredients: Use good-quality crushed tomatoes (I prefer San Marzano) or use a really good brand of jarred marinara sauce (I like Rao’s if I use marinara). If you make your own marinara sauce, even better! Just make sure you have 3 cups worth of sauce for this recipe.

Season generously: Season the meat as you cook with herbs, dried or fresh will work, whatever you have at hand. Sauteing the herbs and spices with the meat adds more flavor, than simply dumping it in the pot while layering.

Layer the ingredients: To prevent the ‘BURN’ error, layer your ingredients and do not stir. Place the noodles in a criss-cross pattern or fan it out over the meat mixture. Doing so will ensure that the noodles do not clump after pressure cooking. It is normal for a few noodles to clump together, simply separate them out with the help of a fork.

Next, you will need to add the crushed tomatoes all over the spaghetti, followed by water or broth poured around the edges of the pot.

Try swapping the ground meat with Italian sausage, it adds a lot more flavor. You will need to reduce the amount of dried herbs in this recipe, as Italian sausage is already well-seasoned. I simply loved how the hot Italian sausage flavored up this tortellini soup , so you could consider using it here. You can also use ground turkey instead of ground beef.

Let it rest: When you open the lid, you will see a layer of liquid floating on top of the spaghetti. Using tongs, mix the spaghetti with the sauce gently, let it rest, covered, for 10 minutes. The result is perfectly cooked spaghetti!

More hearty Instant Pot recipes

Chili

Pot Roast

Turkey Chili Mac

Beef and barley soup

How to make Instant Pot Spaghetti with meat sauce – Step by step instructions

(Printable recipe card below instructions)

Step 1: Brown the beef

Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, then add 1 tablespoon of olive oil, let it heat up a bit, then add 1 lb ground beef. Cook, crumbling the meat with a spoon until browned, about 5 minutes.

Step 2: Saute onion, garlic, seasoning, and tomato paste

Next, add 1 cup diced onions along with 1 tablespoon minced garlic, saute until the onions are translucent, about 2 minutes.

Add 2 teaspoons each of dried oregano and dried basil along with 1 teaspoon of salt, 1 teaspoon of sugar, 1/4 teaspoon dried thyme, 1/4 teaspoon red pepper flakes, and 1/2 tsp ground black pepper. Also, add 2 tablespoons of tomato paste. Cook for another minute.

Add 1/2 cup of broth and deglaze the pot, scraping off any browned bits stuck at the bottom of the pot. Do not skip this step, as you will get a ‘BURN’ error if the browned bits are left at the bottom of the pot.

Step 3: Layer the ingredients

Press ‘CANCEL’. Break the spaghetti in half and scatter it over the meat mixture in a criss-cross pattern. Pour 28 oz canned crushed tomatoes all over the spaghetti. Pour in the remaining 1.5 cups of broth or water around the edges of the pot. Push the spaghetti gently under the liquid, making sure the spaghetti is covered with the liquid.

Step 4: Pressure cook

Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 8 minutes. It will take some time for the pressure to build up (about 12 minutes), after which the timer will begin.

Step 5: Quick release

Once the cooking cycle is complete, do a quick release of the leftover pressure as per the manufacturer’s instructions. Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you. You will find some liquid on top.

Step 6: Mix

The sauce will look soupy after you open the lid (pic for reference below). Mix the spaghetti gently with the sauce. Cover and let it sit for 10 minutes on the ‘KEEP WARM’ mode. The spaghetti will soak up all the excess liquid.

You may mix in some basil chiffonades and parmesan cheese. Dish out this easy Instant Pot spaghetti and serve topped with more basil leaves and parmesan cheese.

Refrigerate leftover spaghetti in an airtight container for up to 4 days.

Notes

• You may substitute the 1/2 cup of broth used for deglazing the pot with an equal amount of red wine.
• We enjoy the meat to noodles ratio as mentioned in this recipe. Feel free to reduce the meat by half or double it based upon your preference.
• You can add extra marinara/spaghetti sauce after the pressure cooking cycle if you like your spaghetti really saucy!
• For a no-meat/vegetarian version , skip step 1, add the entire 2 cups of broth after sauteing the onion, garlic, tomato paste, and seasonings. Next, add the spaghetti noodles, the crushed tomatoes on top, do not stir. Follow the pressure cooking time as stated above.
• If your IP is sensitive to tomato-based products, place the tomato paste on top of the crushed tomatoes, instead of sauteing it in step 2.
• To make this recipe with frozen ground beef , first, thaw the beef in the Instant Pot. To do that, place a trivet and add 1 cup of water in the insert, place the block of frozen ground beef on the trivet. Pressure cook on ‘HIGH’ for 15 minutes followed by a natural pressure release of 2-3 minutes, then quickly release the leftover pressure. The beef will not be fully cooked, it will still be pink in the middle, but thawed enough to be used in the recipe. You can now follow the recipe from step 1 through 6.

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Instant Pot Spaghetti With Meat Sauce

Equipment

• Instant Pot DUO60 6 Qt 7-in-1

Ingredients1x2x3x

• 8 oz uncooked spaghetti
• 1 lb lean ground beef or ground turkey
• 1 cup chopped yellow onions, 1/2 teaspoon of onion powder
• 1 tablespoon minced garlic, 1 teaspoon of garlic powder
• 2 tablespoon tomato paste optional
• 28 oz can crushed tomatoes, or 24 oz jar of your favorite marinara sauce
• 2 cups beef stock or water
• 1 tablespoon olive oil
• Parmesan cheese, as required
• Fresh basil leaves, for garnish

Seasoning mix

• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/4 teaspoon dried thyme
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes

Instructions

• Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, then add olive oil, let it heat up a bit, then add ground beef. Cook, crumbling the meat with a spoon until browned, about 5 minutes.
• Next, add diced onions along with minced garlic, saute until the onions are translucent, about 2 minutes.
• Add the seasoning mix and tomato paste. Cook for another minute.
• Add 1/2 cup of broth and deglaze the pot, scraping off any browned bits stuck at the bottom of the pot. Do not skip this step, as you will get a ‘BURN’ error if the browned bits are left at the bottom of the pot.
• Press ‘CANCEL’ to switch off the ‘SAUTE’ mode. Break the spaghetti in half and scatter it over the meat mixture in a criss-cross pattern. Pour canned crushed tomatoes all over the spaghetti. Pour in the remaining 1.5 cups of broth or water around the edges of the pot. Push the spaghetti gently under the liquid, making sure the spaghetti is covered with the liquid.
• Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 8 minutes. It will take some time for the pressure to build up (about 12 minutes), after which the timer will begin.
• Once the cooking cycle is complete, do a quick release of the leftover pressure as per the manufacturer’s instructions. Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you. You will find some liquid on top.
• The sauce will look soupy after you open the lid (pic for reference below). Mix the spaghetti gently with the sauce. Cover and let it sit for 10 minutes on the ‘KEEP WARM’ mode, it will soak up all the excess liquid.
• You may mix in some basil chiffonades and parmesan cheese. Dish out this easy Instant Pot spaghetti and serve topped with more basil leaves and parmesan cheese. Refrigerate leftover spaghetti in an airtight container for up to 4 days.

Notes

• You may substitute the 1/2 cup of broth used for deglazing the pot with an equal amount of red wine.
• We enjoy the meat to noodles ratio as mentioned in this recipe. Feel free to reduce the meat by half or double it based upon your preference.
• You can add extra marinara/spaghetti sauce after the pressure cooking cycle if you like your spaghetti really saucy!
• For a no-meat/vegetarian version , skip step 1, add the entire 2 cups of broth after sauteing the onion, garlic, tomato paste, and seasonings. Next, add the spaghetti noodles, the crushed tomatoes on top, do not stir. Follow the pressure cooking time as stated above.
• If your IP is sensitive to tomato-based products, place the tomato paste on top of the crushed tomatoes, instead of sauteing it in step 2.
• To make this recipe with frozen ground beef , first, thaw the beef in the Instant Pot. To do that, place a trivet and add 1 cup of water in the insert of a 6 quart IP, place the block of frozen ground beef on the trivet. Pressure cook on ‘HIGH’ for 15 minutes followed by a natural pressure release of 2-3 minutes, then quickly release the leftover pressure. The beef will not be fully cooked, it will still be pink in the middle, but thawed enough to be used in the recipe. You can now follow the recipe from step 1 through 6.