Instant Pot Johnny Marzetti
The shortest route to dinner, with the least amount of dishes afterwards!
Equipment
- Instant Pot
Ingredients
- 16 ounces pasta
- 1 ½ pounds ground beef
- 1 tablespoon onion powder
- ½ tablespoon garlic powder
- 1 teaspoon fennel
- 1 teaspoon Italian Seasoning
- ½ teaspoon red pepper flakes
- ¾ cup chopped onion
- 4 cloves garlic minced
- 3 tablespoons minced dried bell pepper
- 1 14.4 ounce can petite diced tomatoes
- 1 12 ounce packaged crushed tomatoes
- 2 cups shredded cheddar cheese blend
- 2 12 ounce cans mushrooms
- 3 bone broth cubes
Instructions
- Combine liquid from the mushrooms and diced tomatoes with 3 bone broth cubes, 1 tablespoon beef base, and bring up to 4 cups total liquid with water.
- Add ground beef and dried spices to Instant Pot and add about half the water.
- Cook on max pressure for 6 minutes or high pressure for 7 to 8 minutes and quick release.
- Crumble up ground beef and add remainder of ingredients and liquid (with the exception of cheese) and cook on max pressure for 3 minutes, or high pressure for 4. Quick release.
- Add cheese and cook on high slow-cook until cheese is ready or you are ready to eat.