|5 min||15 min||4|
|300 gm||Spaghetti, dry|
|227 gm||Beef, ground, lean|
|1 small||White onion (sliced)|
|3 clove(s)||Garlic (minced)|
|1 medium stalk(s)||Celery (chopped)|
|8 small mushroom(s)||White mushrooms (sliced, optional)|
|1 tbsp||Sherry, sweet (more or less)|
|1 dash||Oregano, dried (a pinch)|
|1 dash||Basil, dried (a pinch)|
|1 pinch||Kosher salt (to taste)|
|1 dash||Black pepper (to taste)|
|2 tbsp||Extra virgin olive oil|
|1 cup||Chicken broth (stock), low sodium (chicken stock)|
|2 cup||Water (chicken stock)|
|1 small can||Tomato paste, canned (chicken stock)|
|2 tbsp||Soy sauce, low sodium (chicken stock)|
|1 tbsp||Fish sauce (chicken stock)|
|1 tbsp||Worcestershire sauce (chicken stock)|
Combine chicken stock, water, tomato paste, light soy sauce, fish sauce, and Worcestershire sauce in a glass measuring cup.
Season the ground beef with kosher salt and black pepper.
Heat up your pressure cooker (Instant Pot: press the Sauté button) and add 1 tablespoon of olive oil into the pot.
Partially cook and brown the ground beef for roughly 3 to 4 minutes, then remove from heat.
Add 1 tablespoon of olive oil to the pot, then add onion and season with kosher salt and black pepper. Cook until the onions are soften and brown, then add garlic and stir until fragrant.
Add chopped celery and mushroom and a pinch of kosher salt and black pepper, then cook for 1 to 2 minutes.
Add a dash of sherry wine to deglaze the pot, then allow the wine to reduce.
Add the Chicken Stock Mixture, dried oregano and basil to the pot. Taste and season because it will be harder to season after cooking as the sauce will be absorbed by the spaghetti.
Add the ground beef back into the pot and add the spaghetti by splitting them in half or soften them by submerging them in warm water prior to cooking.
Electric pressure cooker: cook at high pressure for 6 minutes, then 5 minutes natural release.
Open the lid. Mix well and serve immediately.
One pot pressure cooker spaghetti is super easy and convenient with minimal dishes to wash. But, if you prefer al dente spaghetti, cook the spaghetti separately with a pot on stovetop (see the tips section in the article for detailed instructions).
Prevent spaghetti from sticking: be sure to submerge all the spaghetti into the sauce before closing the lid to cook.
Mixing Tomato Paste: Mixing 156 ml tomato paste with 3 cups of liquid should be completely safe. However, avoid mixing the tomato paste in if you are afraid of scorching.