Easy One-Pot Spaghetti (Print Version)
# Ingredients:
01 -
1 pound of lean ground beef, bison, or vegetarian crumbles
02 -
1 tablespoon high-quality olive oil
03 -
1 tablespoon parsley, dried
04 -
1 teaspoon coarse kosher salt
05 -
¼ teaspoon crushed red chili flakes
06 -
1 teaspoon powdered onion
07 -
3 minced garlic cloves (about a tablespoon)
08 -
4 cups of chopped hearty greens like kale or chard (optional)
09 -
½ gallon (2 cups) of water, divided
10 -
1 jar (24 ounces) of marinara or tomato pasta sauce
11 -
8 ounces of dry whole-grain spaghetti
12 -
⅓ cup shredded Parmesan, with extra for topping
13 -
Fresh parsley or basil, chopped, for garnish
# Instructions:
01 -
Put the Instant Pot on SAUTE mode and drizzle in the oil. Let it heat, then toss in the ground meat of your choice. Brown it thoroughly, breaking it into chunks as you go with a wooden spoon. Sprinkle in the salt, onion powder, parsley, and chili flakes. Keep cooking and crumbling for 5 minutes or until the meat is fully browned.
02 -
Add the minced garlic and give it about 30 seconds of cooking. Pour in ¾ cup of water and scrape up anything stuck to the bottom of the pot.
03 -
Stir in the chopped greens (if using) and pour in the jar of marinara sauce. Mix it all together until it looks even.
04 -
Snap the spaghetti in half and arrange it on top of the meat mixture in two layers. Don’t stir at this step.
05 -
Pour the rest of the water into the empty pasta sauce jar, put the lid back on, and shake it lightly. Drizzle the water from the jar over the pasta (again, don’t mix).
06 -
Secure the Instant Pot lid and set it to HIGH pressure for 8 minutes.
07 -
Once the timer goes off, immediately release the pressure manually. Carefully take off the lid and stir in the Parmesan. The dish might look runny now, but it’ll thicken as it cools down.
08 -
Turn off the Instant Pot. Leave the food uncovered for a few minutes to cool and let the excess liquid soak in. Stir it one last time before serving it in bowls. Top with more Parmesan and some fresh herbs for extra flavor.
# Notes:
01 -
TO STORE: Keep leftovers in the fridge, sealed in a container, for up to 4 days.
02 -
TO REHEAT: Warm it back up on the stove over medium heat or zap it in the microwave until heated through.
03 -
TO FREEZE: Put cooled spaghetti in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and then reheat.