Instant Pot Pasta
THE CONTINUED QUEST TO FIGURE OUT HOW TO DO MORE COOKING IN THE INSTANT POT- PASTA WAS A GREAT OPTION. DUMP IN INGREDIENTS- WALK AWAY- AND DINNER IS DONE!
HERE IS THE VARIATION I MADE-
1 POUND LEAN GROUND BEEF (I USED FAKE VEGGIE CRUMBLE AND JAMES WAS NONE THE WISER)
1/2 ONION DICED 8 OZ OF SLICED MUSHROOMS
1/2 TEASPOON EACH SALT, GARLIC POWDER, ONION POWDER, ITALIAN SEASONING
1 POUND SPAGHETTI NOODLES (I USED HALF GLUTEN FREE AND HALF REGULAR AS THAT IS WHAT I HAD)
28 OZ OF CRUSHED TOMATOES
1 1/2 CANS OF WATER (4.5 CUPS)
1 (14.5 OUNCE) CAN DICED TOMATOES OR 1 DICED FRESH TOMATO
1 BAG OF SPINACH
Set the Instant Pot to saute' and add the “beef”, mushrooms and onions. Add the salt, garlic powder, onion powder, and Italian seasonings. Cook the meat and seasonings, breaking the meat up until it's completely browned.
Turn the Instant Pot off.
Break the spaghetti in half and place on top of "meat" in the Instant Pot. (Spread like pick up sticks so it doesn’t clump while cooking.)
Pour over tomatoes and water. Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid. Add spinach and push down again. (Optional: Add meatballs on top!)
Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time. When the time is up, use manual quick release to open the Instant Pot.
Stir the spaghetti well. Serve immediately. Add mozzarella or parm cheese if desired!
Original recipe from: https://thesaltymarshmallow.com/instant-pot-spaghetti/
1 POUND LEAN GROUND BEEF (I USED FAKE VEGGIE CRUMBLE AND JAMES WAS NONE THE WISER)
1/2 ONION DICED 8 OZ OF SLICED MUSHROOMS
1/2 TEASPOON EACH SALT, GARLIC POWDER, ONION POWDER, ITALIAN SEASONING
1 POUND SPAGHETTI NOODLES (I USED HALF GLUTEN FREE AND HALF REGULAR AS THAT IS WHAT I HAD)
28 OZ OF CRUSHED TOMATOES
1 1/2 CANS OF WATER (4.5 CUPS)
1 (14.5 OUNCE) CAN DICED TOMATOES OR 1 DICED FRESH TOMATO
1 BAG OF SPINACH
Set the Instant Pot to saute' and add the “beef”, mushrooms and onions. Add the salt, garlic powder, onion powder, and Italian seasonings. Cook the meat and seasonings, breaking the meat up until it's completely browned.
Turn the Instant Pot off.
Break the spaghetti in half and place on top of "meat" in the Instant Pot. (Spread like pick up sticks so it doesn’t clump while cooking.)
Pour over tomatoes and water. Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid. Add spinach and push down again. (Optional: Add meatballs on top!)
Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time. When the time is up, use manual quick release to open the Instant Pot.
Stir the spaghetti well. Serve immediately. Add mozzarella or parm cheese if desired!
Original recipe from: https://thesaltymarshmallow.com/instant-pot-spaghetti/
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