Pregnancy Friendly Instant Pot Spaghetti
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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
- 1 tsp dried italian seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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