Ingredients
Scale
- 1 pound lean ground beef
- 1 3/4 cups beef or chicken broth
- 8 oz spaghetti (broken into 2 inch pieces)
- 1 (26 oz) jar spaghetti sauce
- 2 Tbsp butter, cut into 6 pieces
- 3/4 cup sour cream
- 3/4 cup cottage cheese
- 1 1/2 cups shredded sharp cheddar cheese
Instructions
- Turn Instant Pot to sauté setting. When the display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain excess grease.
- Pour broth into the Instant Pot and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add the spaghetti pieces into the pot in a criss-cross fashion. Pour half of the spaghetti sauce equally over the spaghetti. Place butter pieces on top.
- 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 the pot sit for 5 minutes and then move the valve to venting. Remove the lid. Stir well and pat down into an even layer.
- In a bowl whisk together the sour cream and the cottage cheese. Spoon the mixture over the top of the spaghetti in the Instant Pot. Spread evenly. Spread the remaining spaghetti sauce over the top of the sour cream mixture.
- Cover the Instant Pot with the air fryer lid. Set the bake button to 350° F for 10 minutes. When time is up sprinkle the cheese on top then bake for 5 more minutes.
- Scoop onto plates and enjoy!
Notes
I used my 6 Quart Instant Pot Duo Crisp 11-in-1 Multi-Use Pressure Cooker and Air Fryer* If you don’t have an air fryer lid you can make bake this in the oven. Spread the pressure cooked spaghetti into a baking dish, top with sour cream mixture and spaghetti sauce and then bake in the oven for 25 minutes at 350° F. Add the cheese on top and bake for 5 more minutes.
- Category: Beef
- Method: Instant Pot/Air fryer lid