Instant Pot Spaghetti with Meat Sauce
This is the first Instant Pot recipe I tried and it was a success! I thought the pasta was a little watery at first, but then when I started serving it (and even reheated for lunch another day) it was perfect! If you’re intimidated by the IP like I was this may be a good recipe to try out. This is a quick* meal if you have all the ingredients ready to go. Be sure to read the tips- they are helpful! Good luck, mamas! Melissa
1 lb 93% ground turkey
3/4 teaspoon kosher salt
1/4 cup diced onion
1 clove minced garlic
1 jar (25.25 ounces) Delallo Tomato Basil Pomodoro Sauce
2 cups water
8 ounces whole wheat or gluten-free spaghetti, I used Delallo
Grated parmesan cheese, optional for serving
Press saute on the Instant Pot. When hot add the turkey and salt and cook, breaking up about 3 minutes.
Add the onions, and garlic and cook until softened, 3 to 4 minutes.
Add the Pomodoro sauce, water and spaghetti (broken in half), making sure the liquid covers everything without stirring.
Cover and cook on high pressure 9 minutes.
Quick release so the pasta doesn’t continue cooking, and serve topped with grated cheese if desired!
*by quick I don’t think they add in the time the pressure needs to build up. I think that was the part that kind of freaked me out at first. Well that and people talking about burning their faces. Don’t let the hot water steam go in your face, LOL. Be sure to read the IP manual! Since the pasta is cooked right in the sauce, you will need to add water to the pot along with the sauce. Make sure the liquid covers the pasta. If using spaghetti, break it into smaller pieces so it fits in the pot. Once the pasta is ready, eat right away for al dente or the pasta will continue to absorb the sauce. Read more at Skinnytaste