Instant Pot Spaghetti


▢ 1 pound lean ground beef
▢ 1 onion diced
▢ 2 cloves garlic minced
▢ 1 cup water
▢ 1 teaspoon Italian seasoning
▢ 6 ounces spaghetti uncooked
▢ 2 cups marinara sauce or pasta sauce
▢ 14 ounces diced tomatoes with juices
▢ ¾ cup red wine
▢ ½ cup parmesan cheese grated
▢ 1 tablespoon parsley chopped


Turn a 6QT Instant Pot onto saute. Cook beef, onion and garlic until browned and no pink remains. Drain fat if there is more than 1 tablespoon or so.
Add water and scrape any brown bits. Break spaghetti in half and add spaghetti, tomatoes, marinara, seasoning, and wine. Press the pasta so it is in the sauce.
Close the lid and select manual, high pressure for 8 minutes.
Once completed, quick release pressure and stir. Rest 5-10 minutes.
Stir in cheese and parsley. Serve immediately.


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