Empty My Fridge
Instant Pot Spaghetti
Ingredients
- Olive oil1 tbsp
- Ground beef1 lb
- Garlic powder½ tsp
- Garlic · minced1 clove
- Salt1 tsp
- Pasta sauce1 jar
- Better Than Bouillon1 tsp
- Spaghetti8 oz
- Butter4 tbsp
- Parmesan cheese
- Basil
- Chili flake · flakes
Instructions
- Turn on the sauté function of the Instant Pot. Add the oil, ground beef, garlic powder, onion powder, Italian seasoning, garlic and salt. Sauté until the meat is browned and cooked through.
- Add the pasta sauce, water, bouillon and spaghetti halves. Make sure the pasta is submerged in the liquid.
- Cover, seal and cook on high pressure for 8 minutes.
- Release the steam right away, covering the vent with a towel to avoid splatters.
- Stir well with tongs to coat the pasta in the sauce, then let it rest for 10 minutes with the lid off.
- Stir in the butter until melted and creamy. Top with Parmesan and parsley or basil, and red pepper flakes if desired.
Summarized from Pinch of Yum's video. Watch it for the details.
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