Description
An Instant Pot spaghetti dish with tender ground beef, savory mushrooms, cabbage, tangy tomatoes and creamy cheeses for a comforting one-pot meal.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup diced onion
- 4 oz sliced mushrooms
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 cups beef or chicken broth
- 1 Tbsp brown sugar
- 1 Tbsp Worcestershire sauce
- 8 oz thin spaghetti
- 1 cup shredded cabbage
- 1 (14.5 oz) can petite diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chiles
- 4 oz cream cheese
- 1 cup shredded 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 mushrooms and brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper and garlic powder.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Stir in the brown sugar and Worcestershire sauce. Break up the spaghetti and lay it in a criss cross pattern into the pot. Lay the cabbage on top of the spaghetti. Dump in the tomatoes, tomato sauce, green cheese and cream cheese. 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 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: Beef
- Method: Instant Pot