This recipe comes from Mel’s Kitchen Cafe. I followed the instructions exactly as she has them and it turned out well. I would have to say that I prefer spaghetti cooked over the stove better, but there were a couple nice things about using this recipe. One, I used a lot less dishes so cleanup was easier. Two, the ingredients were easy to it didn’t take long to assemble.
The pasta sauce that I absolutely love is Classico Roasted Garlic. The flavor is fantastic on its own, it works well as a base if you want to jazz it up, and it has no added sugar. It is hard to find a sauce with so few ingredients, no added sugar, and that’s very affordable.
Whenever I buy noodles, I prefer Barilla brand. The quality is great and it is very affordable. Barilla makes excellent whole wheat noodles as well. You get the nutrition without feeling like you’re eating whole wheat.
As a side with this meal I sprayed chopped asparagus and cauliflower with cooking oil, sprinkled with garlic salt, and roasted them in the oven at 400 F until tender.
Instant Pot Spaghetti
- 1 pound lean ground beef or ground turkey
- 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced)
- Salt and pepper
- 16 ounces uncooked spaghetti noodles
- 1 teaspoon dried basil
- 40 ounces jarred spaghetti/marinara sauce
- 3 1/2 cups water
- Freshly grated Parmesan and fresh basil, for serving (both optional)
Find the directions here.