Chicken Pot Pie
Spaghetti Bolognese
| By : |
| 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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