Ingredients
1
tablespoon olive oil
1
lb extra-lean (at least 90%) ground beef
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-oz carton)
12
oz uncooked spaghetti, broken in half
1
can (28 oz) Muir Glen® organic fire roasted crushed tomatoes, undrained
Preparation
On 6-quart 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.
