Description
An easy Instant Pot pasta dinner made with ground beef, medium pasta shells, tomato basil sauce, fresh spinach, mushrooms and melty cheddar cheese.
Ingredients
Scale
- 16 oz lean ground beef
- 1 cup diced onion
- 3 garlic cloves, minced
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp italian seasoning
- 2 cups beef broth
- 8 oz medium pasta shells or macaroni
- 1 (25 oz) jar Mezzetta tomato basil sauce
- 1 (4 oz) can sliced mushrooms, drained
- 3 oz spinach
- 1 cup shredded cheddar cheese
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the garlic, salt, pepper, and Italian seasoning.
- Pour in the beef broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the pasta. Dump the pasta sauce evenly over the top. Dump in the mushrooms. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the spinach and cheddar. Serve and enjoy!
- Category: Beef, Pasta
- Method: Instant Pot