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Instant Pot™ Spaghetti Bolognese

Prep 25 min
Total 50 min
Ingredients 9
Servings 6

Introducing one of our favorite dinners to make in the Instant Pot™, quick and easy spaghetti with meat sauce. It has all of the flavor of a normal one-pot pasta dish, with barely any stirring! ...MORE+ LESS-

Ingredients

tablespoon olive oil

lb extra-lean (at least 90%) ground beef

cups chopped yellow onions

1/2

teaspoon salt

cup chopped celery

cup chopped peeled carrots

cups Progresso™ beef broth (from 32-oz carton)

oz uncooked spaghetti, broken in half

can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

Steps

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1

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.
2

Stir broth into beef mixture.
3

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.
4

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.

Try to evenly cover the pasta with the tomatoes. This helps the pasta cook evenly under pressure.

Expert Tips

For a pretty (and tasty) finishing touch, sprinkle with shredded Parmesan cheese and thinly sliced fresh basil leaves.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 3g 15% Trans Fat 0g
Cholesterol: 50mg; 16%
Sodium: 760mg; 32%
Potassium: 420mg; 12%
Total Carbohydrate: 68g; 23%
Dietary Fiber 5g 22% Sugars 11g
Protein: 26g

% Daily Value*:

Vitamin A: 90%; 90%
Vitamin C: 4%; 4%
Calcium: 4%; 4%
Iron: 25%; 25%

Exchanges:

3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;