This has officially become my favorite go-to Instant Pot recipe for busy nights. I love that I can adjust the ingredients based on what I have on hand, I can make larger batches if I want to make extras to freeze, and my daughter says “Yummy tummy!” whenever I make it =).
Even more exciting, this is a recipe I came up with all on my own! My first IP trial and error recipe. So, here it is–step by step–a recipe I’m bound to make 1-2 times a week to keep the freezer stocked!
So, here’s what you’ll need to get this Yummy in your Tummy!
- 1lb of ground beef
- 1 tbs minced garlic
- 1 tsp basil
- 1 jar of spaghetti sauce (I’m a hardcore Prego fan, personally!)
- 1/2 package of spaghetti noodles (I prefer angel hair pasta, but that’s just me)
- salt and pepper to taste.
Instructions:
- Set IP to saute. Add ground beef, garlic, basil, and salt and pepper to taste. Cook, stirring often, until browned.
- When browned, drain any grease (if necessary).
- Break 1/2 package of noodles of choice. Make sure they are broken in half to ensure they all fit and can be fully covered by liquid.
- Pour in spaghetti sauce of choice & one jar of liquid. Do not stir.
- Cook on manual high for 7 minutes with an instant pressure release.
- Stir! Use sauce function if you’re unhappy with the amount of liquid.
And, voila! Yummy Tummy Instant Pot spaghetti! Pop in the freezer for later consumption if desired.
Enjoy!
OC to LV 