Source
Yield
6 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound extra-lean (at least 90%) ground beef
- 2 cups chopped yellow onions
- ½ teaspoon salt
- 1 cup chopped celery
- 1 cup chopped peeled carrots
- 2 cups beef broth
- 12 ounces uncooked spaghetti, broken in half
- 1 28-ounce can fire roasted crushed tomatoes, undrained
Instructions
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add beef, onions and salt; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Stir in celery and carrots. Select CANCEL.
- Stir broth into beef mixture.
- Add spaghetti evenly over beef mixture. Spread tomatoes evenly over spaghetti. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Using tongs, immediately lift, and stir mixture 1 to 2 minutes or until pasta is completely separated. Spaghetti will appear to be stuck together but will separate while stirring.
Nutrition Info
Per serving: 460 Calories, 10g Total Fat, 26g Protein, 68g Total Carbohydrate, 11g Sugars.
Notes
- Try to evenly cover the pasta with the tomatoes. This helps the pasta cook evenly under pressure.
- Sprinkle each serving with shredded Parmesan cheese and thinly sliced basil leaves for a pretty and tasty finishing touch.
- Serve spaghetti with a garden salad and French bread on the side for a filling meal.