IP Spaghetti Meal (Printable Version)
# What You'll Need:
01 -
1 tablespoon good quality olive oil
02 -
1 pound ground beef, bison, or veggie crumbles
03 -
1 teaspoon sea salt
04 -
1 tablespoon dried parsley flakes
05 -
1 teaspoon powdered onion
06 -
¼ teaspoon chili flakes
07 -
3 cloves garlic, chopped fine (around 1 tablespoon)
08 -
4 cups shredded leafy greens like kale or chard (if you want)
09 -
2 cups water, split up
10 -
1 (24-ounce) container tomato pasta sauce or marinara
11 -
8 ounces whole wheat spaghetti, uncooked
12 -
⅓ cup freshly grated Parmesan, plus extra for topping
13 -
Fresh basil or parsley leaves, chopped for garnish
# Steps to Follow:
01 -
Set your Instant Pot to SAUTE mode. Drop in the oil and wait till it gets hot. Toss in the ground meat and cook it down, using your wooden spoon to break it into smaller chunks. Sprinkle in the salt, parsley, powdered onion, and chili flakes. Keep cooking and breaking the meat apart until it's totally done, which takes about 5 minutes.
02 -
Toss in the garlic and let it cook just 30 seconds. Pour in 3/4 cup water and scrape the bottom good to get any stuck bits off.
03 -
Mix in your leafy greens (if you're using them) and pasta sauce until everything's well combined.
04 -
Snap the spaghetti in half and lay it across the meat mixture in two layers. DON'T STIR IT AT ALL.
05 -
Take the empty sauce jar, pour in the remaining 1 1/4 cups water, put the lid on, give it a little shake, and pour this water over the pasta. Again, DON'T STIR ANYTHING.
06 -
Put the lid on your Instant Pot and lock it. Cook on HIGH (manual) for 8 minutes.
07 -
Right when it's done cooking, release the pressure valve right away. Open the lid carefully and stir in the Parmesan. It'll look pretty wet at first, but don't worry, it'll thicken up.
08 -
Turn your Instant Pot off. Let everything sit uncovered for a few minutes to cool down and soak up extra liquid. Give it one more stir. Scoop into bowls and top with plenty of Parmesan and some fresh herbs.
# Additional Tips:
01 -
KEEPING LEFTOVERS: Keep in the fridge in a sealed container up to 4 days.
02 -
WARMING UP: Heat again on the stove over low heat or pop it in the microwave.
03 -
FREEZING IT: Pack in airtight containers and freeze up to 3 months. Let it thaw in the fridge overnight before heating.