The easiest spaghetti ever.
Spaghetti
Ingredients
1lb (0.5kg) Ground Beef
1 Tbsp Olive Oil
500g Spaghetti
28oz Can, Canned Whole Tomatoes
13oz Can, Tomato Paste
4 Cups (1L) Unsalted Chicken Broth
1 Onion, Diced
3 Cloves Garlic, Minced
3 Tsp Dried Basil
3 Tsp Dried Oregano
3 Tsp Italian Spice
Salt and Pepper To Taste
Optional
Parmesan cheese
Instructions
Heat up Instant Pot with Saute button. Wait until display says “HOT”. Add olive oil to pot, making sure it coats the whole bottom.
Add ground beef to the pot. Season generously with salt and pepper. Brown for 5 minutes then discard the beef juice.
Add onions, garlic, basil, oregano, and italian spice to the pot. Saute for another 2 minutes.
De-glaze the instant pot. Pour in a bit of chicken broth and scrape all the solid bits off the bottom of the pot. This needs to be done thoroughly.
Pour in the rest of the chicken broth. Break the spaghetti in half and put it on top of the beef. The spaghetti should be fully submerged in the broth, and not clumped together.
Layer the canned tomatoes and tomato paste on top of the spaghetti. DO NOT STIR.
Pressure cook on high pressure for 3 minutes + natural release for 5 minutes, then vent.
Break up the tomatoes with a wooden spoon and stir everything well.
If the spaghetti is still a bit hard, leave the pot on saute mode for a few more minutes.
Top with parmesan cheese for serving.
