Ingredients
- 1/2 yellow onion (chopped)
- 1 tbsp olive oil
- 1 pound lean ground beef
- 1 tbsp Italian seasoning
- 1 1/2 tsp sea salt
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 tbsp red pepper flakes
- 1 tbsp minced garlic
- 1 16 ounce package spaghetti noodles (uncooked and broken in half)
- 1 24 ounce jar marinara sauce or tomato sauce (24 oz)
- 1 14 ounce can diced tomatoes
- 3 cups water
Instructions
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Turn Instant Pot to saute. When it reads HOT, add the olive oil and onion.
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Continue to cook the onions until slightly soft
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Add the meat, Italian seasoning, salt, garlic powder, pepper, red pepper flakes, and minced garlic.
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Cook the meat until no pink remains, stirring frequently
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Hit CANCEL.
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Add a little water used to deglaze the bottom of the pot.
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Break spaghetti strands in half. Layer the spaghetti strands on top of meat in a criss-cross pattern.
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Pour marinara sauce over pasta.
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Pour diced tomatoes over sauce.
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Pour water around sides and on top of tomatoes.
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Push down lightly with the spatula to make sure water gets through layers and all pasta is covered.
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Cover with lid.
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Turn valve to SEALING, press PRESSURE COOK (or Manual on some models).
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Set cook time to 5 minutes
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When cooking is done, let pressure do a natural release for 5 minutes,
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Hit CANCEL.
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Do a quick release until pin drops
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Open lid, and stir spaghetti and meat sauce together well before serving
Nutrition per serving
Calories: 302kcal
Fat: 6g
Saturated fat: 2g
Cholesterol: 28mg
Sodium: 726mg
Potassium: 191mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 1g
Protein: 17g
Vitamin A: 246%
Vitamin C: 1%
Calcium: 20%
Iron: 1%
Keyword:
easy recipe, Instant Pot, Week Night Dinner