Pescatarian 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)
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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
Use 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)
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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