Spaghetti with Meat Sauce with Parmesan Cheese

Serves 4 in about 42 minutes. Ground beef goes in first, and tomatoes finishes the pot.

Ingredients

• 1-2 tablespoons olive oil
• 1 onion, chopped (or ½ teaspoon onion powder)
• 1 lb lean ground beef (or ground turkey 85% - 93% lean)
• 1 teaspoon kosher salt, or ½ teaspoon table salt
• ¼ teaspoon pepper
• ½ teaspoon onion powder
• ¼ teaspoon red pepper flakes (or to taste)
• 2 ½ teaspoons italian seasoning
• ½ teaspoon basil, dried
• 3 cloves garlic, pressed or minced (or 2 tsp garlic powder)
• 2 cups low sodium chicken broth, or water
• 8 oz spaghetti noodles (broken in half) i recommend weighing the pasta
• 1 (14 oz) can diced tomatoes, drained (optional)
• 1 (24 oz) jar spaghetti sauce
• Parmesan cheese (for garnish)

Method

1. First gather together and prep everything you will need to make this recipe. Chop the veggies, weigh the pasta, etc.
2. Turn your pot on to the Sauté setting. When it is hot, add 1 Tablespoon olive oil and the onions. Cook, while stirring now and then, until the onion is soft. Then add the ground beef (or ground turkey, if using). Mix to break apart the meat.
3. Pro Tip: You shouldn't need to drain any grease if you used lean ground beef or turkey. If you do have excess grease, now is when you will drain it.
4. Tip in the salt, pepper, onion powder, red pepper flakes, Italian seasoning, and basil (and garlic powder if not using fresh garlic). Simmer for a few minutes, while stirring now and then, until the meat is mostly done, and the onions are turning translucent.
5. Stir in the garlic (if using fresh) and cook, while stirring often, for about 30 seconds.
6. Tip in the broth or water (whichever you are using), and stir, scraping the bottom of the pot with the wood spoon or a hard spatula, to get up any browned bits that may have stuck to the bottom of the pot. Turn off the sauté setting.
7. Scatter in the spaghetti noodles (broken in half) in a random fashion, like a bird's nest, so they are not al laying side-by-side. This keeps them from sticking together. Do not stir.
8. Tip in the diced tomatoes evenly over the noodles. Do not stir.
9. Tip in on the spaghetti sauce, evenly, completely covering all of the noodles (exposed noodles may not cook completely). Do not stir.
10. Close the lid and lock in place. Set the steam release knob to the Sealing position, if applicable.
11. Press the Pressure Cook or Manual button or dial and use the + /- button or dial to select 8 minutes (for softer noodles), 6 or 7 minutes (for more firm, al dente).
12. When the cooking cycle is finished, turn off the pot and do a controlled Quick Release (releasing in shorter bursts at first, then all the way) of the pressure/steam. When the pin in the lid drops down, you can open the lid.
13. Mix the spaghetti well, the sauce and noodles will blend nicely. It might look too watery at first, but it's fine, as long as the noodles are cooked.
14. If the noodles are not cooked enough for you, just put the lid back on (Venting. Or use a glass lid) and let it sit a few minutes while you get everything else for your meal ready.
15. Garnish with parmesan cheese and serve with some French bread.

More instant pot ideas are in the instant pot collection.