Description
A hearty ground beef and spaghetti dish with a creamy twist. This version is made in the Instant Pot.
Ingredients
Scale
- 1/2 pound lean ground beef
- 1 cup diced onion
- 1 rib of celery, sliced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Dash of smoked paprika
- 1 cup beef broth
- 4 ounces spaghetti
- 6 ounces red potato (1 potato), cut into cubes
- 1 or 2 (8 oz) cans tomato sauce (if you like it very saucy use 2 cans)
- 2 ounces cream cheese
- 1/2 tsp balsamic vinegar
- Pinch of sugar
- 1/2 cup frozen peas (optional)
- 1/3 cup bacon crumbles (optional)
- 1 cup shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef, onion and celery. Brown for 5 minutes. Stir in the salt, pepper, garlic powder, onion powder and paprika.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Break the spaghetti into thirds and scatter in the pot. Add in the potatoes. Dump the tomato sauce over the top. Add in the cream cheese, balsamic and sugar. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the peas, bacon and cheese.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot