Sep 17

Sep 17 Instant Pot Spanish Spaghetti

Beef, Dairy Free, Dinner, Gluten Free, Healthy Kids, Instant Pot, Keto / Low Carb, Paleo, Vegan, Whole30

This girl was mighty skeptical of the Instant Pot and now I love this thing! My hubs was super worried that this would be complete mush and not tasty at all, pasta in the pressure cooker?! Turns out, it is amazing and your noodles come out perfectly al dente and the sauce is so rich. Plus, it only dirties one pot?! I mean other than your chopping board and knife. I love Spanish flavors and I remember having a similar dinner years ago so I thought this was the perfect weeknight dinner in the IP. The whole family loved it, my girls just tried to avoid all the olives (they were not very successful) and the leftovers were dynamite the next couple days.

Don’t have an Instant Pot? No biggie, just make the sauce on the stove and boil your pasta as you would usually do. Don’t eat pasta noodles - make the sauce and pour over zoodles. Vegan, swap the beef for some plant-based meat, I have heard and seen how good it is as a replacement. Whole30ers, just do the sauce (make sure your ingredients don’t have any sneaky things) and do zucchini noodles, sweet potato noodles, or cauliflower rice. GF peeps just use your fave pasta, I have not tested it in the IP so I am not sure how the timing would be. Dairy Free - we gotchu, there is no dairy in this goodness.

Play around with your flavors and find something new you and your family will love!

Instant Pot Spanish Spaghetti

1 Tablespoon oil
1 medium onion, diced
2 cloves garlic, minced
1 lb ground beef
2 Tablespoons smoked paprika
1 Tablespoon dried oregano
1/4 teaspoons red pepper flakes
1 Tablespoon balsamic vinegar
1 jar (12oz) roasted bell peppers, drained and sliced
1 can (2.25 oz) sliced black olives, drained
1 can (2.25oz) sliced green olives, drained
3 Tablespoons capers, drained
1 jar (23oz) pasta sauce
1 lb spaghetti
2 1/2 cup beef broth
salt and pepper

- On your Instant pot, select sauté and wait for it to heat up. When ready, add the oil, garlic, and onions with a sprinkle of salt and pepper. Sauté until the onions are translucent, add the beef and break up with a spoon. Cook until all the beef is browned and cooked through, season with salt and pepper.

- Turn off the sauté function. Add the olives, peppers, capers, balsamic, and spices, stir until all combined. Spread in an even layer in the IP.

- Break the spaghetti in half so it can fit in the IP. Place the spaghetti on top of the meat mixture, DO NOT stir it in. Pour the broth over the top of the spaghetti, followed by the sauce, spreading evenly over the top.

- Place the lid over the top of the IP and confirm the release valve is in the SEAL position. Select high pressure, manual and enter 6 minutes.

- Once it is done cooking, do a quick release of the pressure and once all released open and stir. Sprinkle with some parsley and serve!

Gather everything and your Instant Pot for an easy dinner, minimal chopping and only dirties your IP!!

Little bit of oil, onions, and garlic on the sauté function and your house will smell glorious. Make sure to sprinkle a little salt and pepper, remember to layer your flavors.

Add that beef or whatever meat you like in here. Break it up with a spoon and continue to cook on saute function.

Meat is cooked, just season with salt and pepper. Turn off your IP by hitting Cancel.

Throw in your balsamic, peppers, olives, and capers, flavor power houses right there.

Don’t forget your spices, they give such incredible flavor.

All stirred up and ready for the pasta magic

Snap that spaghetti in half and arrange on top of the meat mixture. DO NOT STIR, it will mess up the cooking.

Pour over your broth. DO NOT STIR

Jar of sauce going in

Spread the sauce so it covers all of the pasta.

Put the top on, make sure the release valve is in the SEAL position. Press Pressure Cook and select custom or Manual. High pressure for 6 minutes is all you need. I cleaned my kitchen while this did it’s thang. So easy!