Pasta with Marinara Sauce and Beef (Instant Pot)

Delicious al dente pasta in flavourful marinara sauce. Minimal ingredients, preparation, and clean-up, yet deliciously BIG on flavours and healthy. A kid-friendly weeknight spaghetti one pot meal.

1 lb ground beef (we used regular ground beef for fattier, lean ground beef will also work) (454 g)
1 Tbsp. olive oil (15 mL)
1 lb spaghetti or other pasta (454 g)
4 cups chicken stock or water (1 L)
kosher salt
black pepper, freshly ground

Simple Marinara Sauce:
1 large can whole peeled tomatoes (28 oz)
1 onion, diced or 1 tsp. onion powder (180 g)
3 cloves garlic, minced or ½ tsp. garlic powder (15 g)
1.5 tsp. dried basil (1.8 g)
1.5 tsp. dried oregano (1.2 g)
3 Tbsp. soy sauce (45 mL)

For Dump-and-Go-Meal:
Skip the browning, sautéing, and deglazing steps below. Make sure to break the ground beef into smaller chunks, then layer the seasoned ground beef chunks, onions, garlic, dried herbs at the bottom of the pot.

Brown Ground Beef in Instant Pot (Flavour Booster):
Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" (about 8 minutes). Add 1 Tbsp. (15 mL) olive oil in Instant Pot (ensure the oil is coated over the whole bottom).

Add in 1 lb (454 g) ground beef, then season generously with salt and black pepper, freshly ground. After browning for 5 minutes, discard the ground beef juice. Allow the ground beef to brown. Stir occasionally until they are slightly crisped (5-7 minutes). Taste then adjust with more salt and black pepper.

Sauté Onion and Herbs:
Add in diced onions, minced garlic, 1.5 tsp. (1.8 g) dried basil, and 1.5 tsp. (1.2 g) dried oregano, then sauté for another 2 minutes.

Deglaze Instant Pot:
Pour 1 cup (250 mL) chicken stock in Instant Pot, then deglaze by scrubbing all the flavourful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Pressure Cook Spaghetti:
Add in 3 Tbsp. (45 mL) soy sauce, 3 cups (750 mL) chicken stock. Break the 1 lb (454 g) spaghetti in half, then add spaghetti in Instant Pot.

Pro Tip: Ensure all spaghetti are soaked in the liquid (not clumped together).

Layer 1 large can (28 oz) whole peeled tomatoes or Marinara sauce on top. Do not mix.

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes + Natural Release for 5 minutes. Release remaining pressure, then open the lid.

Thicken and Season:
The spaghetti sauce will look liquidy at first, and the spaghetti is about 85%-90% cooked. Use the "Sauté More" function (press "Cancel" and "Sauté") to bring the content back to a simmer. With a wooden spoon, break down the tomatoes, then stir a few minutes to fully cook the spaghetti and thicken the sauce. Taste and season with roughly 3-4 large pinches of salt. Turn off the Instant Pot.

Serve:
Garnish with freshly grated Parmesan cheese, then serve this yummy spaghetti.

Makes 4-6 servings.

Cook's Notes: To prevent triggering Instant Pot's sensitive "BURN" notice, it's important to layer the ingredients in Instant Pot as directed in the recipe.