Quick Pot Spaghetti (Printable Version)
# What You'll Need:
01 -
1 pound ground meat (beef, bison) or meatless substitute
02 -
1 tablespoon top-quality olive oil
03 -
1 tablespoon dried parsley
04 -
1 teaspoon rough kosher salt
05 -
¼ teaspoon red pepper flakes
06 -
1 teaspoon onion powder
07 -
3 finely chopped garlic cloves (roughly 1 tablespoon)
08 -
4 cups dark leafy greens like chard or kale, chopped (if you want)
09 -
½ gallon (2 cups) water, split up
10 -
1 jar (24 ounces) tomato sauce or marinara
11 -
8 ounces whole-grain spaghetti, uncooked
12 -
⅓ cup grated Parmesan, plus extra for serving
13 -
Chopped fresh basil or parsley for topping
# How to Make It:
01 -
Switch your Instant Pot to SAUTE and add the oil. When it's hot, drop in your chosen ground meat. Cook it thoroughly, smashing it into pieces with your wooden spoon as you go. Add the salt, powdered onion, dried parsley, and pepper flakes. Keep breaking up the meat while cooking for about 5 minutes until it's all browned.
02 -
Throw in the chopped garlic and cook for just half a minute. Pour in ¾ cup water and use your spoon to unstick any bits from the pot bottom.
03 -
If you're using greens, mix them in now. Pour your tomato sauce over everything and stir until it's all combined.
04 -
Break your spaghetti in half and lay it on top of your meat mixture, creating two layers. Don't mix it in yet.
05 -
Take the empty sauce jar, fill it with the leftover water, cap it, and give it a little shake. Pour this water over your pasta layers without stirring.
06 -
Put the lid on your Instant Pot and cook on HIGH pressure for 8 minutes.
07 -
When time's up, do a quick pressure release right away. Open the lid and stir in your Parmesan. It'll look wet at first but will thicken up as it sits.
08 -
Turn off the pot. Let your pasta sit uncovered for a few minutes to cool down and soak up extra liquid. Give it one more stir, then scoop into bowls. Top with extra cheese and fresh herbs if you want more flavor.
# Additional Tips:
01 -
KEEPING IT: Pop leftovers in an airtight container and they'll stay good in your fridge for up to 4 days.
02 -
WARMING UP: Heat on the stovetop over medium heat or in your microwave until it's hot through.
03 -
FREEZING: Cool your spaghetti completely, then pack in freezer containers for up to 3 months. Let it thaw in the fridge overnight before warming up.