Quick Pot Pasta Dinner (Print)
A speedy and simple all-in-one pasta supper made in your Instant Pot using beef, sauce, and your choice of veggies.
# Ingredients:
01 -
1 pound ground beef (or try bison or a meat-free alternative)
02 -
1 tablespoon olive oil (extra-virgin is best)
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1 teaspoon coarse kosher salt
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1 teaspoon powdered onion seasoning
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1 tablespoon dried parsley flakes
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3 finely minced garlic cloves (about a tablespoon)
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4 cups of hardy greens like kale or chard, chopped (optional)
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¼ teaspoon crushed spicy red pepper
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2 cups water (use these in stages)
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1 jar (24 oz.) of your favorite marinara or tomato-based sauce
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8 ounces uncooked whole wheat spaghetti
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⅓ cup grated Parmesan cheese, plus some extra for sprinkling later
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Fresh parsley or basil, chopped, for topping when serving
# Steps:
01 -
Switch your Instant Pot to SAUTE mode. Heat oil, then add beef and crumble it with a wooden spoon as it browns. Mix in salt, parsley, onion powder, and red pepper flakes. Cook until no pink remains, roughly 5 minutes.
02 -
Toss in the minced garlic and cook for half a minute. Add ¾ cup of water, scraping the bottom of the pot to free up browned bits stuck there.
03 -
If you're using greens like kale, add them here along with the marinara. Stir until it’s all evenly blended.
04 -
Break spaghetti into two halves and arrange them in layers directly over the meat mixture. Don’t stir them in.
05 -
Fill the empty marinara jar with 1 ¼ cups of water, give it a shake, then pour it over the spaghetti to cover evenly. Do NOT stir.
06 -
Secure the lid and set the Instant Pot to cook on HIGH pressure for 8 minutes.
07 -
Quick-release the pressure when the cooking ends. Carefully open the lid and stir in the Parmesan. It might look soupy at first but will thicken.
08 -
Turn off the Instant Pot and let the dish sit uncovered to cool slightly and absorb the liquid. Stir again before dishing up, then top with Parmesan and fresh herbs.
# Additional Notes:
01 -
TO STORE: Keep extra pasta in a sealed container in the fridge for a maximum of 4 days.
02 -
TO REHEAT: Warm leftovers gently on the stove over low heat or pop them in the microwave.
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TO FREEZE: Place portions in a freeze-safe container and freeze up to 3 months. Let it thaw overnight in the fridge before reheating.