Instant Pot Spaghetti (Print Version)
# Ingredients:
01 -
1 tbsp of good olive oil
02 -
1 lb of either ground beef, bison, or meat-free crumbles
03 -
1 tsp of kosher salt
04 -
1 tbsp dried parsley flakes
05 -
1 tsp of powdered onion seasoning
06 -
A pinch (¼ tsp) of crushed chili flakes
07 -
3 minced garlic cloves (about 1 tbsp)
08 -
4 cups of chopped hearty greens like kale, chard, or your choice (optional)
09 -
2 cups of water, split
10 -
One 24-ounce jar of tomato pasta sauce, like marinara
11 -
8 oz of dried whole-wheat spaghetti
12 -
⅓ cup grated Parmesan and extra for garnishing
13 -
Chopped fresh parsley or basil for a finishing touch
# Instructions:
01 -
Start the Instant Pot on SAUTE mode. Drizzle in oil, then toss in the ground meat and break it apart with a spoon as it browns. Sprinkle in salt, parsley, chili flakes, and onion powder. Cook for about 5 minutes, or until all the pink is gone.
02 -
Mix in the minced garlic and cook for half a minute. Pour in about ¾ cup water and use your spoon to scrape up anything stuck to the pot's base.
03 -
If using greens, stir them in at this point, along with the marinara, until it all looks well combined.
04 -
Break the spaghetti into halves and lay them down in two neat layers over the meat mixture. Don’t mix it in.
05 -
Rinse out the pasta sauce jar with 1 ¼ cups of water, give it a gentle shake, and then pour all of it evenly on top of the pasta. Remember, no stirring!
06 -
Seal the Instant Pot lid and choose HIGH pressure. Let it cook for 8 minutes using the manual option.
07 -
Once the timer’s done, quickly release the pressure. Open the lid carefully, add the Parmesan, and mix it warmly. It may seem too liquidy at first but will thicken shortly.
08 -
Switch off the Instant Pot and let everything sit, uncovered, a few minutes so the extra moisture settles. Dish out portions, top with grated Parmesan and fresh herbs, and serve warm.
# Notes:
01 -
TO STORE: Keep leftovers sealed in the fridge for up to 4 days.
02 -
TO REHEAT: Warm on the stove over medium-low or zap in the microwave.
03 -
TO FREEZE: Store in a freezer-safe container for up to 3 months. Let it thaw in the fridge overnight before reheating.