As the kitchen remodel whines down, my love affair with our Instant Pot has grown. It has made dinner so easy, and allowed to avoid eating nothing but take-out. Bonus is we have counters again, so now the Instant Pot has its place back again.
This recipe is quick to make, and will satisfy the carb lovers. Use whole wheat pasta – the Instant Pot cooks it so well it doesn’t have the whole wheat texture you might be used to (that slightly textured cardboard hint….). It’s adaptable as well. Want Chili Mac? Use Rotel tomatoes and add in sweet corn and or black beans.
Instant Pot One Pot Pasta
- 1 pound ground beef
- 8 ounces mushrooms, sliced
- 1 large sweet onion, chopped
- 1 Tbsp garlic, minced
- 1 24-25 ounce jar pasta sauce
- 4½ cups water, heated to boiling
- 1 14.5 pounce can petite diced tomatoes (used garlic & olive oil flavored)
- 16 ounces pasta shapes, preferably whole wheat
Turn your Instant Pot onto “Saute”, to “more”. Add in ground beef, mushrooms, and onions. Cook, until beef is done, stirring often. Add in garlic, cook for another minute.
Turn off Instant Pot by pressing “cancel”.
Add in the pasta sauce, water, tomatoes, and pasta. Stir well.
Put on lid, make sure vent is in right position. Press “manual” (“pressure cook”) and set for 7 minutes.
Once time is done, use the manual quick release to vent. Be careful, as it produces a lot of steam. Once the red valve goes down and isn’t venting, remove lid away from you.
Stir well and serve.
Serves 6 to 8.