Do you remember the days when your kids couldn’t pronounce certain words or made up an entirely different name for something?? It’s been a long time for us but these are a few that I will never forget:
Spaghetti – “Pa-Sketti” (hence this post)
Remote Control – “Mocha Matrol”
Pacifier – “Na-Nee”
Grandma and Grandpa – “Meemom and Deedad” (which is Mommy and Daddy backwards, and we still call them that to this day!!!)
This brings me to one of my families and my favorite weeknight quick and super delicious dinners! “Pa-sketti!!!!” (ok…ok…Spaghetti in the Instant Pot)
I started with one recipe and through trial and error (I assure you that my family didn’t hate the experiment involved in coming to this AMAZING recipe) I created this. It is SOOOOO yummy!!!!!!
But first, a few tips to keep in mind:
- Make sure the seal is closed completely! During one of my many tries the seal on my Instant Pot wasn’t completely closed. It sounded like a small hiss but it was noticeable enough for both my husband and I to hear it. Once we heard it we made sure that it was then completely closed but when that “trial” was done, the pasta was definitely al-dente…….which is normally good but this was a little too al-dente for our taste.
- Every Instant Pot is different so try yours with this timing and adjust accordingly! (8 minutes was perfect for us – assuming the seal was completely closed)
- We like things spicy so in case you don’t then you might want to either omit the red pepper completely or scale it down a bit….totally your call!
- Sometimes the noodles “clump” together, so to avoid that as much as possible (small clumps are semi-normal) make sure you break the pasta in half before you place it in the Instant Pot in a crisscross pattern instead of just adding them in one big pile.
(Insert loud dramatic music here) HERE IT IS!!!!
- 1 lb ground beef
- 1 lb Italian sausage
- 1 tsp of EACH: salt, garlic powder, onion powder, Italian seasoning
- 1/2 tsp red pepper flakes
- 1 pound of spaghetti noodles
- 1 24 oz. jar spaghetti sauce (I use store bought because I am just that lazy)
- 1 14.5 oz. can diced tomatoes
- 36 oz. of water (1 1/2 jars full)
- 6 oz. of red wine (optional)
1.) Set the Instant Pot to saute and add the meat. Add the seasonings to the meat and cook the meat and seasonings, breaking up the meat until it’s brown.
2.) Turn the Instant Pot off and drain any excess grease if necessary.
3.) Break the spaghetti in half and place on top of the meat. Pour over the spaghetti sauce, canned diced tomatoes, water and wine. Using a wooden spoon, push the noodles down to make sure that they are completely covered in liquid.
4.) Seal the Instant Pot (see tip above) completely and set it to manual mode, HIGH pressure, with 8 minutes of cooking time.
5.) When the time is up, use the manual quick release to open the Instant Pot. Stir well. (It might seem a little liquidly at this point but let it sit for a minute or so and it was tighten up) Serve immediately.
As I said in the beginning, I have made this several times and here are a few things that I have served with it and MOST have been a hit:
- Garlic bread
- Cesar salad (store bought, already chopped and includes the croutons and dressing)
- Green salad – same as above but served with my own vinaigrette
- Roasted green beans (recipe to follow)
- Brussel sprouts (recipe to follow – the majority of my family does NOT like Brussel Sprouts but I do and my middle son does too….Give this recipe a try and I bet I can make you a believer!!)
I hope you enjoy!!!
Be safe out there and be kind to each other!!!!!