Instant Pot Spaghetti

 Hello, Friends!

Here is the recipe I used for my instant pot spaghetti, with one little tweak. Mine was a bit runny, so I reduced the amount of water here. Hopefully it is the appropriate amount now. Enjoy!

Amanda

Instant Pot Spaghetti

Instant Pot Spaghetti

1 lb. ground beef
1 onion, chopped
6 cloves garlic, crushed and chopped
2 28-oz. cans crushed tomatoes
1 cup water
2 Tbs. basil
2 Tbs. parsley
2 tsp salt
1 lb. spaghetti

Put Instant Pot on sauté mode and brown ground beef along with onion and garlic. Drain grease, and add crushed tomatoes, basil, parsley and salt. Stir well, and push some of the sauce to the side. Break spaghetti in half and put half of it in the pot. Push sauce over, but DO NOT STIR. Just push that first half 3/4 of the way down into the sauce. Put the next half of the uncooked spaghetti in and barely push into surface. Pour water on top, and once again...DO NOT STIR. Stirring will make the spaghetti noodles stick together later. Put the lid on the Instant Pot, turn on to pressure cook on high and set for 7 minutes. Let it cook. Once done, immediately perform a manual pressure release by sliding the pressure release switch up. Open and stir. Dish up and top with parmesan cheese.