Ingredients:
serving size: 4 adults
1 lb of spaghetti
1 lb of ground beef
1 jar of tomato sauce
1 jar of water (4 cups)
2 tbsp of neutral oil
2 tsp each of garlic powder, onion powder, oregano and sal
Optional: 1 tbsp of minced garlic
2 cups of minced veggies (I bulk make mine and keep in the freezer for days like this!)
Directions
1. Set the IP to “SAUTE” and add oil and the ground beef. Add the garlic powder, onion powder, oregano, and salt and cook the meat. Break up the meat until completely browned and turn off the “SAUTE” function.
2. Break the spaghetti in half and add to the instant pot. Pour in the tomato sauce and water. Make sure the spaghetti is completely covered in the liquid.
3. Close the lid and set it to high pressure – 8 minutes if you want softer pasta and 6 minutes if you want al dente. If you enjoy your pasta *very* al dente, cut the cooking time by half (4 min.) You can always cook the pasta more once the cooking cycle is complete over Saute mode.
4. When done cooking, manual quick release. Open the lid and stir the spaghetti well for the pasta to soak in all the liquid. Serve and enjoy!
