Simple Pot Spaghetti (Print-Friendly Version)

# What You'll Need:

01 - 1 tablespoon of dried parsley
02 - 1 teaspoon of onion powder
03 - 1 pound of vegetarian crumbles, lean ground beef, or bison
04 - 1 tablespoon of top-quality olive oil
05 - ¼ teaspoon of crushed red pepper flakes
06 - 3 garlic cloves, minced (around 1 tablespoon)
07 - 1 teaspoon of coarse kosher salt
08 - 4 cups of chopped sturdy greens like chard or kale (optional)
09 - 1 jar (24 ounces) of tomato-based pasta sauce or marinara
10 - ½ gallon (2 cups) of water, split in half
11 - ⅓ cup of shredded Parmesan cheese, with more for serving
12 - 8 ounces of uncooked whole-grain spaghetti
13 - Freshly cut basil or parsley for sprinkling on top

# Step-by-Step Directions:

01 - Switch your Instant Pot to SAUTE mode. Once the oil warms up, throw in your ground meat and brown it evenly, breaking it up as you keep stirring. Mix in the chili flakes, parsley, kosher salt, and onion powder. Stir everything for about 5 minutes, ensuring the meat gets thoroughly browned.
02 - Toss in the garlic and cook for roughly 30 seconds until you can smell it. Then, pour in ¾ cup of water and gently scrape the pot's base to loosen anything stuck to it.
03 - Mix in your greens if you're using them, then pour the jar of marinara over the top. Stir the mixture until everything blends together completely.
04 - Break the spaghetti in half and lay it over the meat mixture in two separate layers. Avoid stirring here.
05 - Fill the empty marinara jar with the remaining water, screw the lid on, and shake lightly. Drizzle the jar water over the pasta but don't give it a stir.
06 - Pop the lid on the Instant Pot and push it to HIGH pressure for 8 minutes.
07 - When the 8 minutes are up, manually release the steam right away. Gently take off the lid and stir in the shredded Parmesan cheese. It'll look soupy at first, but it thickens as it sits.
08 - Turn off the Instant Pot and let the dish rest for a few minutes, leaving it uncovered as it cools slightly and thickens more. Give it one last stir, then serve it in bowls topped with extra Parmesan and fresh herbs.

# Helpful Notes:

01 - KEEP IT FRESH: Leftovers stay good in a sealed container in the fridge for up to 4 days.
02 - TO HEAT IT BACK UP: You can warm it on the stove at medium heat or microwave it until it's hot.
03 - TO FREEZE: Let the dish cool off, then store it in a freezer-safe container for up to 3 months. Defrost it in your fridge overnight before reheating.

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