Description
A creamy, cheesy, Instant Pot dinner of beefy spaghetti with a marinara sauce that’s amped up with a poblano pepper.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 1 poblano pepper, seeded and diced
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 cups beef broth
- 8 ounces spaghetti
- 1 (25 oz) jar spaghetti sauce
- 4 ounces cream cheese
- 1 cup shredded sharp cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion and pepper. Brown for 5 minutes. Stir in the garlic powder, kosher salt, pepper and Italian seasoning.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Break the spaghetti in half and lay it in a criss cross pattern into the Instant Pot. Dump the spaghetti sauce over the top and add in the cream cheese.
- 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 well. Sprinkle the cheese on top and let it melt. Serve and enjoy!
- Category: Pasta
- Method: Instant Pot