Instead of my traditional ground pork I went with ground turkey at half the price. There is literally a 2:1 turkey:pasta ratio. The sauce is a heavily seasoned can of crushed tomatoes. Garlic knots have been hiding in the freezer forever and were free back when I got them.
Cost per person: $2.25
Ok the food itself has quite a time in my pressure pot. I didn’t measure it, but the pressure setting I use should go to 120C/248F, so the food itself should be safe. When I release pressure it quickly cools down to the atmospheric boiling point and then I fill it in glasses and just use the hour in the oven to make sure there’s nothing left “I catch” from my hands or air when filling in glasses.