Instant Pot Spaghetti

• olive oil↗1 tablespoon
• ground beef (I use 85/15)↗1 pound
• each garlic powder, onion powder, and Italian seasoning0.5 teaspoon
• clove garlic, minced↗1
• kosher salt↗1 teaspoon
• (24 ounce) jar pasta sauce↗1
• water↗1.75 cup
• Better Than Bouillon (I use the chicken base)↗1 teaspoon
• spaghetti, broken in half↗8 ounce
• butter↗4 tablespoon
• Parmesan cheese↗
• parsley or basil↗
• red pepper flakes↗

Step-by-step instructions

1. 1

   Meat: Turn the sauté function on in the Instant Pot. Add oil, ground meat, garlic powder, onion powder, Italian seasoning, garlic, and salt to the Instant Pot. It should sizzle. Sauté until the meat is browned and cooked through.

2. 2

   Sauce: Add the jar of sauce, the water, Better than Bouillon, and the noodles. Make sure the noodles are tucked underneath the liquid.

3. 3

   Cook: Cover, seal, and cook on high pressure for 8 minutes.

4. 4

   Release Steam: Lay a towel over the vent to avoid splatters; release the steam right away to avoid overcooking the noodles.

5. 5

   Rest: When you open the cover, the noodles will be cooked and it will look very saucy / wet. Use tongs to stir it up and distribute the sauce; let everything rest for 10 minutes. This is important because the noodles will absorb the sauce and everything will cling together just right!

6. 6

   Done! Stir the butter in until melted and a little creamy. Top with Parmesan, serve with house favorite garlic bread to dunk in the sauce, and get a simple green salad on the side. Oooh so good.