Instant Pot Spaghetti
Ingredients
-
1
tablespoon
extra-virgin olive oil
-
1
pound
lean ground beef
-
1
teaspoon
kosher salt
-
1
tablespoon
dried parsley
-
1
teaspoon
onion powder
-
¼
teaspoon
red pepper flakes
-
3
cloves
garlic, minced
-
4
cups
chopped kale
-
2
cups
water, divided
-
1
24-ounce jar
marinara or other tomato-based pasta sauce
-
8
ounces
dry whole wheat spaghetti
-
⅓
cup
grated Parmesan cheese
-
to taste
chopped fresh basil or parsley for serving
Instructions
- Turn the Instant Pot to SAUTE and heat the oil.
- Brown the ground beef, breaking it into pieces, and add salt, parsley, onion powder, and red pepper flakes.
- Stir in the minced garlic and cook for 30 seconds.
- Pour in ¾ cup of water and scrape the bottom of the pot.
- Add the chopped kale and marinara sauce, mixing well.
- Break the spaghetti noodles in half and place them over the meat without stirring.
- Fill the empty sauce jar with the remaining water, shake, and pour it over the pasta without stirring.
- Seal the Instant Pot and cook on HIGH for 8 minutes.
- Quick release the pressure and carefully open the lid.
- Stir in the Parmesan cheese and let sit for a few minutes to thicken.
- Serve in bowls, topped with additional Parmesan and fresh herbs.
Nutrition Facts (estimated)
Servings
4 servings
Calories
490
Total fat
14g
Total carbohydrates
57g
Total protein
39g
Sodium
20mg
Cholesterol
78mg
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