Kitchn’s Instant Pot Spaghetti

I used my Homemade Marinara Sauce in Kitchn’s Instant Pot Spaghetti recipe. I don’t have onion or garlic powder, but the marinara sauce was already so herb-y that I decided to just go with meat and sauce and noodles, not even any additional salt or anything. We shall see – between the noodles and the meat, I might need to add some salt though.

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Kitchn's Instant Pot Spaghetti with my homemade marinara

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Ingredients

• 1 T olive oil
• 1 lb ground beef
• salt - onion powder - garlic powder (did not use)
• 2 c water, divided
• my homemade marinara or 1 24-oz jar of store bought
• 8 oz dry spaghetti, broken in half - do this before you start!
• Parmesan cheese for serving

Instructions

1

Heat the IP using Sauté mode

2

Brown the ground beef in the olive oil then turn OFF the Sauté mode

3

Add 1/2 cup water and scrape the bottom of any stuck on/burnt bits

4

Add the sauce, and stir it all together real good

5

Layer the noodles on top of the sauce/meat but do not stir

6

Pour the 1 1/2 c water into your sauce jar to get every last bit of marinara out, and pour that on top of the noodles

7

IS THE RED GASKET IN THE IP LID?? this is a step I forget about from time to time

8

High pressure (Manual) 8 minutes

9

Quick release then remove the liner from the IP, presumably to stop the cooking process.

Notes

OMG the sauce gets hot in the IP and bubbles and spews sauce all over the kitchen while you step away to break the noodles and stuff. Turn off the IP before adding the sauce, break the noodles in advance, and have an IP-spit-catcher ready (I propped a paper plate on top while I broke the noodles).

Well, it’s very brown – the sauce was already a browner than red, and add the ground beef, and, hmmm. Also – this is not nearly enough noodles!! It should be the whole 16 ounce package! I had to stir and stir to find the few floating here. Well, after stirring more, I did find the rest of the noodles, so it’s about the right amount of sauce to noodles. I think the marinara sauce needs more tomatoes. It was, volume wise, almost the same amount of onions as tomatoes, plus a carrot (adding orange).

After adding salt, pepper and – see, I did have garlic powder, Penzey’s Roasted Garlic Powder to be exact – the taste is good, not mind-warpingly so, but quite edible. I think adjusting the marinara sauce might be the answer. Also, I didn’t have parmesan cheese, garlic bread or a salad. That would have added a lot!