Instant Pot Spaghetti
Ingredients
-
1
tsp
olive oil
-
1
lb
lean ground beef
-
2
cloves
garlic
-
to taste
salt
-
to taste
black pepper
-
12
oz
dry spaghetti noodles
-
3
sprigs
fresh basil
-
1
jar (24 oz.)
four cheese marinara sauce
-
1
can (14.5 oz.)
petite diced tomatoes
-
2⅔
cups
warm water
-
to taste
shredded or grated parmesan cheese
Instructions
- Set the Instant Pot to 'saute'. Once hot, add olive oil and break the beef into chunks, adding garlic and salt.
- Brown the beef for about 6 minutes, then press 'cancel' to turn off the pot.
- Break the spaghetti noodles in half and layer them over the beef in sections.
- Add marinara sauce, basil, diced tomatoes, and warm water without stirring.
- Seal the lid, set the valve to 'sealing', and cook on manual mode for 7 minutes.
- Use the quick release method once cooking is complete, then open the lid and remove the basil.
- Toss the spaghetti with a fork and let it rest for 2 minutes before serving with parmesan and additional basil.
Nutrition Facts (estimated)
Servings
5
Calories
445
Total fat
6g
Total carbohydrates
64g
Total protein
31g
Sodium
892mg
Cholesterol
56mg
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