Ingredients: |
Ingredients: 1 lb. ground beef
1 onion, chopped (or ½ tsp. onion powder)
1 tsp salt
¼ tsp. black pepper
½ tsp. onion powder
2½ tsp. Italian seasoning
½ tsp. basil
3 cloves garlic, minced
2 cups chicken broth
8 oz. spaghetti noodles (broken in half)
1 (14 oz.) can diced tomatoes, drained (optional)
1 (24 oz.) spaghetti sauce
Parmesan cheese (for garnishing)
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Directions: |
Directions:Prep your vegetable and break the spaghetti up. Turn your pot on to the Saute’ setting. When it is hot, add 1 tablespoon of olive oil and the onions. Cook, stirring occasionally, until the onion is soft. Then add the ground beef. Stir to break apart the meat. Add the salt, pepper, onion powder, Italian seasonings and basil. Cook for a few minutes, stirring occasionally, until the meat is mostly done and the onions are turning translucent, Add the garlic and cook stirring frequently, for about 30 seconds. Pour in the broth and stir, scraping the bottom of the pot with the wooden spoon or a large spatula, to get up any browned bits that may have stuck to the bottom of the pot. Turn off the saute’ setting.
Start Layering:
Scatter in the spaghetti noodles in a random fashion. Make sure they are not laying side-by-side. This keeps them from sticking together. Do Not Stir. Pour the diced tomatoes evenly over the noodles. Do Not Stir. Pour the spaghetti sauce over the noodles, completely covering all the noodles. Close the lid and lock in place. Set the steam release knob to the Sealing position. Press the Pressure
Cook or Manual button or dial and use the +/- button or dial to select 7 minutes (for softer noodles). When the cooking cycle is finished, turn off the pot and do a controlled Quick Release (releasing in shorter bursts at first, then all the way) of the pressure/steam. When the pin in the lid drops down, you can open the lid.
Stir:
Stir the spaghetti well, the sauce and noodles will blend nicely. It might look too watery at first, but it’s fine, as long as the noodles are cooked. Just let it sit a few minutes after stirring well. It will thicken up. If the noodles are not cooked enough for you, just put the lid back on Venting and let it sit a few minutes until it’s to your liking. |
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