INGREDIENTS
- 1 tablespoon olive oil
- 1 lb extra-lean ground beef at least 90%
- 2 cups chopped yellow onions
- 1/2 teaspoon salt
- 1 cup chopped celery
- 1 cup chopped peeled carrots
- 2 cups Progressoâ„¢ beef broth from 32-ounce carton
- 12 oz uncooked spaghetti broken in half
- 1 can Muir Glenâ„¢ organic fire roasted crushed tomatoes undrained, 28 ounce
INSTRUCTIONS
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On Instant Potâ„¢, select SAUTE; adjust to normal. Heat oil in insert. Add beef, onions and salt; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Stir in celery and carrots. Select CANCEL.
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Stir broth into beef mixture.
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Add spaghetti evenly over beef mixture. Spread tomatoes evenly over spaghetti. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
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Using tongs, immediately lift, and stir mixture 1 to 2 minutes or until pasta is completely separated. Spaghetti will appear to be stuck together but will separate while stirring.
Source:- Cosorithis