Instant Pot Spaghetti

• portions: 10 servings
• temps actif: 10 minutes
• temps total: 35 minutes

Ingrédients

2 pound lean ground beef (or ground turkey)

4 cups water

2 teaspoons Italian seasoning

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

16 ounces uncooked spaghetti (white or whole wheat)

15 ounce can tomato sauce

25 ounce jar marinara sauce (see note below)

Instructions

Turn on the Instant Pot sauté function and add the ground beef. Cook, crumbling with a spoon or spatula, until browned. Turn the Instant Pot off. Drain off any excess grease.

Add the water, Italian seasoning, garlic powder, salt and pepper. Stir until well combined, scraping up any browned bits from the bottom of the pot.

Take small handfuls of the spaghetti noodles, break them in half, and lay them in the pot arranged in different directions (to prevent the spaghetti from sticking together). Do not stir.

Pour the tomato sauce and marinara sauce over the spaghetti. Do not stir.

Close Instant Pot lid and move the steam valve to the sealing position.

Pressure cook at high pressure for 7 minutes if using regular white spaghetti with a package cook time of 9-11 minutes. Pressure cook at high pressure for 5 minutes if using whole wheat spaghetti with a package cook time of 7-9 minutes. The Instant Pot will take about 15-20 minutes to come to pressure and then the cook time will start counting down.

As soon as the cook time ends, do a quick release (carefully move the steam release valve to the venting position. Then wait for all of the steam to escape and the pin to drop down).

Remove the lid, stir. You will see some liquid in the pot. This will absorb after just a few minutes. Let the pasta rest for 3-5 minutes and then serve.

Nutrition

• Calories: 325 kcal
• Lipides Totaux: 4 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 2 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 35 mg
• Sodium: 937 mg
• Glucides Totaux: 51 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 7 g
• Protéines: 21 g