Description
Hearty and flavorful, this Instant Pot pasta is a weeknight winner. Comfort food made fast!
Ingredients
Units
Scale
- 1 tablespoon (15 ml) olive oil
- 2 teaspoons freeze dried shallots or onion
- 1 lbs (454 g) ground beef
- 1 lbs (454 g) whole wheat pasta
- 26 oz (737 g) jarred pasta sauce
- salt
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon (15 ml) dried basil
Instructions
- Turn the sauté setting on on your Instant Pot. Add the olive oil and, when heated, add the ground beef, shallots, and a sprinkle of salt. Break up the meat and brown for about 3-4 minutes until no longer pink.
- Add the entire jar of marinara sauce. Fill the jar with water and pour into the Instant Pot.
- Add the Worcestershire sauce and dried basil to the sauce, followed by the pasta. If the pasta is not almost completely covered, add a touch more water. Add a generous pinch of salt, turn off the sauté setting, and lock the lid in place with vent on seal.
- Press the Manual button on your Instant Pot and set for 10 minutes.
- When the timer goes off, carefully release the valve using an oven mitt.
- Remove the lid and taste for seasoning. Add additional salt if desired.
Notes
- For a richer flavor, use bone-in beef short ribs instead of ground beef and increase the cooking time to 15 minutes.
- To prevent sticking, ensure the pasta is fully submerged in the sauce before pressure cooking. Add extra water if needed.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated on the stovetop or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 80