Instant Pot Spaghetti and Meat
1 pound of lean ground beef, OR ITALIAN WILDLIFE
½ Coffee spoon for EACH salt, garlic powder, onion powder, Italian seasoning, OR MORE
1 pound of spaghetti noodles
1 (24 ounces) jar of spaghetti sauce
36 Ounces of water, 1 ½ Jars
1 (14.5 ounces) can of diced tomatoes, OR TOMATO SAUCE
Put the “instant stir-fry pot” and add the ground beef. Add salt, garlic powder, onion powder and Italian seasonings. Cook the meat and seasonings, breaking up the meat until it is completely browned. Turn off the instant pot. Drain excess fat from the meat if necessary.
Break the spaghetti in half and place it on top of the meat in the kettle. Pour the spaghetti sauce, diced tomatoes and water over the spaghetti. Push the spaghetti down with a spoon if necessary to make sure it is completely covered with liquid.
Seal the kettle and turn the kettle to manual mode on high pressure for 8 minutes of cooking time. When the time is up, use the manual quick-release mode to open the instant pot. Stir the spaghetti well. Serve immediately.