Week 27 – Instant Pot Spaghetti

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• PREP TIME: 10 minutes
• COOK TIME: 35 minutes
• SERVES: 4
• calories per serving: 800

INGREDIENTS

• 20 ml extra-virgin olive oil
• 450g mince/ground beef
• 3 cloves garlic, minced
• 2 tbsp. tomato paste
• 475 ml low-sodium chicken broth, divided
• 2 x 800g cans crushed tomatoes
• 60 ml packed freshly chopped basil, plus more for serving
• 5 ml dried oregano
• 1.25 ml crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 340g spaghetti
• Freshly grated Parmesan, for serving

Method

1. Mince / crush garlic, chop basil and pour 125ml of your broth into a measuring jug and set aside.
2. Set a 5 litre Instant Pot/pressure cooker to Sauté setting and heat oil.
3. Add minced beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 to 8 minutes.
4. Add garlic and tomato paste and cook until fragrant, 1 minute more.
5. Add 125 ml of broth and stir, scraping up any bits on the bottom of the pan.
6. Add tomatoes, basil, oregano, and red pepper flakes. Stir well and season with salt and pepper.
7. Break spaghetti in half and add to pot, then add the remaining 350 ml broth. Do not stir.
8. Lock lid and set to Pressure Cook on High for 8 minutes.
9. Follow the manufacturer’s guide for quick release, making sure to wait until the cycle is complete before unlocking and removing the lid.
10. Stir pasta and sauce together, then serve with Parmesan and more basil.

1. NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.