High Protein Instant Pot Spaghetti

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  Olive oil(15g)

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

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  90/10 Ground Beef(454g)
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  1 Teaspoon Each: Fine Sea Salt, Garlic Powder, Onion Powder
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  Oregano, Dried(3g)
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  Low Sodium Chicken Broth(480g)
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  Pasta Sauce, Marinara, Canned
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  Pasta, Spaghetti, White, Dry(227g)
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  Cottage Cheese (2%)(240g)

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

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  Parmesan Cheese(120g)

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

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  Basil, Fresh

Instructions

1. 1Heat olive oil in a large skillet 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 dried oregano.
2. 2Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer for 2 minutes.
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. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 9–11 minutes until the pasta is tender.
4. 4While the pasta cooks, blend the cottage cheese in a blender until completely smooth.
5. 5Once the pasta is tender, remove from heat and gently stir. 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.
6. 6Taste and adjust seasoning as needed.
7. 7Divide evenly into 4 airtight containers while hot. Top each with fresh basil before serving or refrigerating.
8. 8Reheat individual portions in the microwave at 50% power for 2–3 minutes, stirring halfway through, until warmed through.