Anti Inflammatory Instant Pot Spaghetti
Total time45 min
Prep time10 min
Cook time25 min
4.6(3)
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Learn more →Ingredients
4 servings
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 tsp dried italian seasoning
- ½ tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 8 oz spaghetti, broken in half
- 1 tbsp olive oil
For serving
- ¼ cup grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Select the Sauté function on the Instant Pot and add the olive oil. Once the oil is shimmering, add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it doesn't brown.
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