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Chicken Pot Pie
| Prep Time | 25 minutes |
| Cook Time | 50 minutes |
| Servings |
6 servings
|
Ingredients
- 1 tablespoon olive oil
- 1 lb extra-lean ground beef at least 90%
- 2 cups chopped yellow onions
- 1/2 teaspoon salt
- 1 cup chopped celery
- 1 cup chopped peeled carrots
- 2 cups Progresso™ beef broth from
32-ounce carton - 12 oz uncooked spaghetti broken in half
- 1 can Muir Glen™ organic fire roasted crushed tomatoes undrained,
28 ounce
Ingredients
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Instructions
- On Instant Pot™, select SAUTE; adjust to normal. Heat oil in insert. Add beef, onions and salt; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Stir in celery and carrots. Select CANCEL.
- Stir broth into beef mixture.
- Add spaghetti evenly over beef mixture. Spread tomatoes evenly over spaghetti. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Using tongs, immediately lift, and stir mixture 1 to 2 minutes or until pasta is completely separated. Spaghetti will appear to be stuck together but will separate while stirring.
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I cooked tomato sauce first (6min)
Then added meatballs from freezer (precooked) and spahghetti for second round
So easy!
Very good
This was a very tasty meal. My whole little family loved it and the clean up was very easy. I plan to make it again but will add some bread as a side.
Your prep time says 25 minutes, cook time 50… am I missing some part of the instructions? It looks like, at most you’re prepping 10 minutes and total cooking time will be 20 (plus pre-heat time for pressure).
Wow, how did this recipe get 5 stars? It burned to the bottom and the spaghetti wasn’t done. Finishing it in the oven with more broth.
This was my first recipe in the instant pot and it was great. It came out perfect.
This recipe was great! It was very easy to prep and everyone at our house said it was delicious. Next time I’ll add some crushed garlic for a little more flavor
Good beginner recipe! Add herbs and spices as you like.
I used the recipe as a guide for cooking times (first IP meal). I substituted smoked sausage, green onion, various cajun seasonings, thin spaghetti and just enough pasta sauce to cover noodles. Was very good! Noodles were al dente.
Easy and very good. Will add garlic and other herbs and spices next time.
This information is incorrect. I was left with rock-hard pasta. Whoever is writing these instructions is clearly drunk on cooking wine. I had the same problem with the guide for preparing potatoes. Im very close now to returning to a more traditional way of cooking. Goodwill gets a pot, instantly.
I skipped the saute portion. Threw everything in, plus some green pepper, chopped garlic and several spices I like, cooked for 10 minutes, was perfect.
So easy to make and quick. Tried also New York Times recipe, also good.
This recipe is fine what it is; a quick and easy way to make a decent meal but couple of things you need to be aware of:
Foremost I don’t understand why garlic is not an ingredient. When cooking Italian always add garlic.
Second is that the spaghetti came out a bit mushy and not al dente. The recipe calls for the pressure to be high and should I do this again I would use a lower setting.
Finally I substituted beef for vegetable broth and used garlic infused oil. The result was fine.
The best recipe i have ever made. The family loves it and it comes out perfectly every time!
50 minutes cooking?
I only counted 15-17 mins.
Seems a nice recipe tho
It was OK, not the best. First celery makes it bitter. I agreed with previous note that it should have garlic. I also added italian seasoning since it was asking for crushed tomatoes. Didnt like how the noodles came out in various textures.
Cooked for 5 minutes with angel hair pasta… cooked perfectly! Not super flavorful even after adding garlic and spices.