Name: Instant Pot Spaghetti
Prep time: 15 min
Cook time: 9 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 200g mushrooms (approx. 2 cups of button mushrooms); 1 tablespoon olive oil; 500g minced beef (17oz This recipe will also work with minced lamb or pork (chicken and turkey can be a bit dry); 1 teaspoon onion powder; ½ teaspoon garlic powder; 1 pinch salt (to taste); 700 g passata (Passata is a tomato purée); 1000 ml beef stock (33 fluid oz); 2 tablespoon italian herbs (dried); 500 g spaghetti (dry) (17oz can be substituted for another pasta shape); 80 g Frozen chopped spinach

Instructions

11 steps

Grate the mushrooms.

Pop your instant pot on to sauté mode, brown off the mince and the grated mushrooms.

Season the browned mince with the onion and garlic powder and a little salt.

Add the passata and half the beef stock, stir through the Italian herbs so that the meat sauce is well combined.

Switch off the instant pot for now.

Break the spaghetti strands in half and layer on top of the bolognese sauce.

Add the frozen spinach on top.

I then like to pour the remaining beef stock into the passata jar and give it a good shake, this will get out all the tomato purée, pour this over the pasta and spinach. Don't worry it won't be completely covered with liquid.

Put the lid on your instant pot, choose the pressure cook mode, and set the cooking time to 9 minutes.

9 min

Let your instant pot do its thing. Once it has completed its program, vent the instant pot (be sure to ensure the vent is not pointing towards you when you do this.) I find with pasta it is best to vent the instant pot soon after the cooking has finished, otherwise, the pasta keeps cooking and can get a bit stodgy

Once the instant pot has released all the pressure and steam, open the lid away from you... and voila, after a quick stir, you should have a complete family meal ready to serve

Progress

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