12 steps to heaven with spaghetti: pressure cooker

Name: 12 Steps to Heaven with Spaghetti: Pressure Cooker
Prep time: 30 min
Cook time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 2 pound(s) ground beef (we prefer 93%); 1, 3 teaspoon(s) salt, divided (to season meat, then to season sauce); 0.5, 1.5 teaspoon(s) black pepper, divided (to season meat, then to season sauce); 2 large bright colored bell peppers (red, yellow, or orange - not green); 1 large vidalia onion; 16 ounce(s) fresh sliced mushrooms; 2, 2 tablespoon(s) olive oil, divided (to brown meat, to sauté the vegetables); 2 can(s) approx. 28 oz. petite diced tomatoes (we prefer dei fratelli, hunt’s or muir glen); 1 can(s) approx. 28 oz. crushed tomatoes (we prefer dei fratelli, hunt’s or muir glen); 1 can(s) approx. 28 oz of water (use one of empty tomato cans); 1 bottle(s) 32 oz. ketchup (we prefer heinz); 1 pound(s) your favorite spaghetti noodles; ## SEASONING; 3 tablespoon(s) italian seasoning; 1 1/2 teaspoon(s) minced garlic or 4 cloves of fresh garlic; 1 teaspoon(s) dried rosemary or 1/4 cup fresh (we prefer fresh); 1 teaspoon(s) dried thyme or 1/4 cup fresh (we prefer fresh); 1 teaspoon(s) dried parsley or 1/4 cup fresh (we prefer fresh); 2 - bay leaves -optional; ## TOPPINGS; 4 ounce(s) grated parmesan (optional)

15 Pinches 1 Photo

First Last

los angeles, CA

Updated on Dec 10, 2020

I cannot emphasize enough how much you should try this recipe if you love spaghetti. It’s simple to make. You cut up 3 vegetables. Brown the grown beef. Saute the veggies. Dump in the secret ingredients that make the magic sauce and less than one hour later, your family will go nuts for this at dinner tonight and for years to come. My mom, Deborah, doesn’t know I am sharing her recipe. She is also on this site. Im probably gonna get in trouble. =) She has only been willing to publish her pound cake. Which is absolutely to die for. Enjoy both! Let me know what you think!

Rate

prep time 30 Min

cook time 20 Min

method Pressure Cooker/Instant Pot

yield 6-8 serving(s)

Ingredients

2 pounds ground beef (we prefer 93%)
1, 3 teaspoons salt, divided (to season meat, then to season sauce)
0.5, 1.5 teaspoons black pepper, divided (to season meat, then to season sauce)
2 large bright colored bell peppers (red, yellow, or orange - not green)
1 large vidalia onion
16 ounces fresh sliced mushrooms
2, 2 tablespoons olive oil, divided (to brown meat, to sauté the vegetables)
2 cans approx. 28 oz. petite diced tomatoes (we prefer dei fratelli, hunt’s or muir glen)
1 can approx. 28 oz. crushed tomatoes (we prefer dei fratelli, hunt’s or muir glen)
1 can approx. 28 oz of water (use one of empty tomato cans)
1 bottle 32 oz. ketchup (we prefer heinz)
1 pound your favorite spaghetti noodles
SEASONING
3 tablespoons italian seasoning
1 1/2 teaspoons minced garlic or 4 cloves of fresh garlic
1 teaspoon dried rosemary or 1/4 cup fresh (we prefer fresh)
1 teaspoon dried thyme or 1/4 cup fresh (we prefer fresh)
1 teaspoon dried parsley or 1/4 cup fresh (we prefer fresh)
2 - bay leaves -optional
TOPPINGS
4 ounces grated parmesan (optional)

How To Make 12 steps to heaven with spaghetti: pressure cooker

Step 1

Open ground beef packaging, but before putting in Pressure Cooker, lightly season with half of first divided salt amount. So 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on the top side of the ground beef.

Step 2

Turn Pressure Cooker to “Sauté” on “Normal” (Medium) level. Pour 2 tablespoons of olive oil into inner pot. When your PC indicates it is heated up, then place that side of the ground beef that has the salt and pepper on it facing down in hot inner pot with hot olive oil. But wait, do not begin breaking it apart or stirring it just yet.
Step 3

Then lighly season the other side of the ground beef with the remainder of the divided portions of salt and pepper listed in the ingredient list first of two for salt and pepper which should be about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 4

Now begin to break apart and stir ground beef to cook evenly to brown to point where no more pink shows.
Step 5

Drain all grease. Deglaze inner pot! Very important.
Step 6

Place drained beef aside in large bowl. I assure you will get requests for re-makes and shares amongst friends and family will be inevitable. It will be the best spaghetti you have ever had.
Step 7

Add 2 tablespoons of olive oil, diced bell peppers, diced onion, fresh mushrooms, and fresh garlic cloves now (if you are doing fresh instead of minced) into inner pot and Sauté on Normal (medium) level for 4-5 minutes until vegetables are caramelized, but not burned.
Step 8

Then dump in all remaining ingredients and bring to a boil using “Sauté” on “Normal” (Medium) level, stirring frequently so as not to burn. Very important. I have never had a problem stirring instead of layering in the Instant Pot.
Step 9

Then “Pressure Cook” the sauce for 20 minute or longer. The longer, the better. But 20 minutes is all you really must do. I have done 60 minutes before and it really steps up the flavor to seem as though it’s been cooking all day. Then do a “Quick Release” with a towel 2 inches above the vent. Nothing but steam should come out.
Step 10

Remove sauce from Instant Pot inner pot. Rinse it out. Place spaghetti noodles in now empty pot. Fill water to where it just covers dry noodles. Set to “Pressure Cook” for half the time on the noodle package. Perform a Quick Release”, then strain hot water from the noodles immediately so your noodles don’t cook any longer sitting in the hot water!
Step 11

Serve, Eat and Enjoy! Share the food (and the recipe)! Add a little grated parmesan to each serving if desired.
Step 12

Write me how you liked it or any enhancements you thought of!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes