Anti Inflammatory Instant Pot Spaghetti

Total time45 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
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 tip
The flavor will be a little lighter - use the same amount.
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)
Omit this
This ingredient likely doesn’t work for the diet.
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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