Instant Pot Spaghetti
5 minutes browning, 10 minutes at pressure
lean ground beef
each of salt and black pepper
red pepper flakes
dried Italian seasoning
4 ounces each cans sliced mushrooms, drained
can crushed tomatoes
can tomato juice
Brown the beef with the seasonings in a skillet (not the onion) and spoon out the meat with a slotted spoon into the bottom of the instant pot and add the half cup of water.
In the oil remaining in the skillet, cook the onions until soft.
Break the spaghetti noodles in half and toss with the three tablespoons of olive oil.
Place the spaghetti in small handfuls in a single layer over the beef.
Top each layer with a little bit of either the drained mushrooms or onions and with the next layer, turn the noodles opposite to form a cross. Repeat until the noodles are in there.
Top the noodles with the crushed tomatoes, beef broth and tomato juice, making sure the noodles are covered and the liquids are getting to the bottom of the pan.
Place the lid on the Instant Pot, turn to seal, set the valve closed, and set the timer for manual at ten minutes.
Use a wooden spoon at the end of cooking to push the quick release valve open (so you don't accidentally burn your finger) and allow all the steam to dissipate before opening the pot.
Stir the spaghetti before serving.
From the kitchen of palatablepastime.com