High Protein Instant Pot Spaghetti

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs 90/10 Ground Beef
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  1 tsp 1 Teaspoon Each: Fine Sea Salt, Garlic Powder, Onion Powder
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  0.5 tsp Oregano, Dried
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  2 cup Low Sodium Chicken Broth
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  24 oz Pasta Sauce, Marinara, Canned
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  8 oz Pasta, Spaghetti, White, Dry
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  1 cup Cottage Cheese (2%)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Basil, Fresh

Instructions

1. 1Heat the olive oil in the Instant Pot using the sauté function over medium-high heat for 1 minute. Add the ground beef and cook for 5–7 minutes, crumbling with a spoon as it cooks, until browned throughout and no pink remains. Stir in the fine sea salt, garlic powder, onion powder, and dried oregano.
2. 2Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Cook for 1 minute, then press cancel to stop sauté mode.
3. 3Break the spaghetti in half and scatter it evenly over the beef. Pour the marinara sauce evenly over the pasta, then add enough water to just cover the pasta. Stir gently to combine, then seal the lid and cook at high pressure for 5 minutes.
4. 4While the pasta cooks, blend the cottage cheese in a blender until completely smooth.
5. 5Once the timer sounds, perform a quick release of pressure. Open the lid carefully and stir the pasta gently. Add the blended cottage cheese and stir until creamy. Fold in the grated Parmesan and let rest uncovered for 2–3 minutes until the sauce thickens and coats the pasta evenly.
6. 6Divide evenly into 4 airtight containers while hot. Top each with fresh basil before sealing and refrigerating.
7. 7Reheat individual portions in the microwave at 50% power for 2–3 minutes, stirring halfway through, until warmed through and internal temperature reaches 165°F.