Instant Pot Spaghetti

Ingrédients

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 pound spaghetti
• 4 cups chicken broth
• Salt and Pepper (to taste)
• 28 oz can diced tomatoes
• 1 onion (diced)
• 4 cloves garlic (minced)
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried Italian herbs
• 1 teaspoon dried parsley
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce

Préparation

1. 1

   saute: Select the Sauté function. Once the display indicates "HOT," add oil and then the beef.

2. 2

   Season with salt and pepper, then brown well for 5 - 7 minutes until slightly crisp. Discard the beef juices, then taste and adjust the seasoning as needed.

3. 3

   Add diced onions and minced garlic, along with dried herbs. Sauté the mixture for an additional 2 minutes.

4. 4

   chicken broth: Pour 1 cup of chicken broth, then deglaze by scrubbing the bottom with a wooden spoon.

5. 5

   add: Incorporate the soy sauce, Worcestershire sauce, and the remaining chicken broth. Stir well to combine.

6. 6

   spaghetti: Break the spaghetti in half, then add it to the Instant Pot. Do not stir, but press it down to submerge in the liquid.

7. 7

   tomatoes: Place the tomatoes on top without mixing them in.

8. 8

   Lock the lid, then turn Venting Knob to Sealing Position.

9. 9

   Pressure Cook at High Pressure for 3 minutes, then Natural Release for 5 minutes.

10. 10

    open the lid: Release remaining pressure, then open the lid.

11. 11

    spaghetti sauce: The spaghetti sauce will appear runny, and the spaghetti is approximately 90% cooked.

12. 12

    simmer: Use the "Sauté More" function to bring the mixture to a simmer. Stir with a wooden spoon for a few minutes to fully cook the spaghetti and thicken the sauce.

13. 13

    Taste and season as needed. Turn off the Instant Pot.

14. 14

    serve: Garnish with freshly grated Parmesan cheese and fresh basil, then serve.