Instant Pot Spaghetti
Provided by Jessica Mallory, RDN, CD
Vitality Health & Fitness, LLC
Ingredients list
1 lb of lean ground turkey (may also choose Italian sausage or ground beef if preferred)
1/2 tsp of EACH: Salt, Garlic Powder, Onion Powder, Italian Seasoning, Oregano
16 oz of angel hair, whole wheat spaghetti noodles
1 24 oz jar of Spaghetti Sauce
36 ounces of water (1 1⁄2 jars full)
1 14.5 ounce can of Italian diced tomatoes
2 12 oz bags of frozen, steamable french style green beans (also called “fine” green beans)
Directions
Set the instant pot to ‘saute’ function and add ground turkey. Cook thoroughly, breaking up the meat until it is completely browned. Drain off excess grease from meat if necessary.
Scrape the bottom of the instant pot so that the bottom of the pan is free from any “browned” spots. May use a bit of water to break up the cooked-on bits of meat if needed. Add in the spices, stir well with the meat. Break the spaghetti noodles in half and place in a “criss-cross” manner on top of the meat to avoid clumping. Pour spaghetti sauce and diced tomatoes (with the juice) over the noodles and meat. May push the spaghetti down with spoon if necessary to make sure the noodles are completely covered with liquid (Do not “stir - in” the noodles! Doing so increases the risk of them burning to the bottom of the pot during cooking).
While the spaghetti is cooking, place the steamable frozen french style green beans in the microwave to cook. May saute’ them in a little bit of olive oil w/ seasonings after they are thawed if desired, but it’s not necessary.
Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time. When the time is up, use manual quick release to open the instant pot. Stir the Spaghetti, sauce may be a “liquidy” at this stage. Taste-test the sauce – add extra seasonings if needed. Let the pasta rest for 3-5 minutes so the noodles can absorb the extra liquid.
