Instant Pot Spaghetti Meal (Print Version)
# Ingredients:
01 -
1 tablespoon extra-virgin olive oil
02 -
1 pound lean ground beef, ground bison, or meatless crumbles
03 -
1 teaspoon kosher salt
04 -
1 tablespoon dried parsley
05 -
1 teaspoon onion powder
06 -
¼ teaspoon red pepper flakes
07 -
3 cloves garlic, minced (about 1 tablespoon)
08 -
4 cups chopped kale, chard, or other hearty greens (optional)
09 -
2 cups water, divided
10 -
1 (24-ounce) jar marinara or other tomato-based pasta sauce
11 -
8 ounces dry whole wheat spaghetti
12 -
⅓ cup grated Parmesan cheese, plus additional for serving
13 -
Chopped fresh basil or parsley for serving
# Instructions:
01 -
Turn the Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the ground beef. Brown the meat, breaking it up into pieces with a wooden spoon. Add the salt, parsley, onion powder, and red pepper flakes. Continue to cook and break apart until the meat is fully cooked through, about 5 minutes.
02 -
Stir in the garlic and cook for 30 seconds. Pour in 3/4 cup of the water and scrape along the bottom of the pot to remove any stuck-on bits.
03 -
Add the kale (if using) and sauce, stirring to evenly combine.
04 -
Break the spaghetti noodles in half, and then place them in two layers directly over the beef. DO NOT STIR.
05 -
Fill the now-empty pasta jar with the remaining 1 1/4 cups water. Place the lid back on the jar, shake gently, then pour the rinsed liquid evenly over the pasta (again, DO NOT STIR).
06 -
Cover and seal the Instant Pot. Cook on HIGH (manual) for 8 minutes.
07 -
As soon as the cook time has elapsed, immediately vent to release the remaining pressure. Carefully open the lid and stir in the Parmesan. At this point, the pasta will look a little soupy, but it will thicken up as it sits.
08 -
Turn off the Instant Pot. Let sit uncovered a few additional minutes to cool and to allow the extra liquid to absorb. Stir once more. Scoop into serving bowls and sprinkle generously with Parmesan cheese and a sprinkle of fresh parsley.
# Notes:
01 -
TO STORE: Refrigerate spaghetti in an airtight container for up to 4 days.
02 -
TO REHEAT: Rewarm leftovers on the stovetop over medium-low heat or in the microwave.
03 -
TO FREEZE: Freeze spaghetti in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.