Instant Pot Spaghetti

• •
  1 tbsp Olive oil

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

• •
  1 lbs 90/10 Ground Beef
• •
  1 tsp 1 teaspoon kosher salt
• •
  1 tbsp 1 tablespoon dried parsley
• •
  1 tsp Onion powder
• •
  0.3 tsp Red pepper flakes
• •
  3 Garlic(9g)
• •
  4 cup Kale
• •
  2 cup 2 cups water (divided)
• •
  24 oz Pasta Sauce, Marinara, Canned
• •
  8 oz Pasta, Spaghetti, Whole Wheat, Dry
• •
  0.3 cup Parmesan Cheese

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

• •
  Basil, Fresh

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat for 1–2 minutes until shimmering. Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon, until no longer pink and browned throughout. Drain excess fat if needed.
2. 2Stir in the fresh garlic, onion powder, and red pepper flakes. Cook for 30 seconds until fragrant.
3. 3Pour in 3/4 cup water and scrape the bottom of the pot with a wooden spoon to release any stuck-on bits. Add the marinara sauce and raw kale, stirring to combine evenly.
4. 4Break the whole wheat spaghetti in half and arrange it in two layers directly over the beef mixture. Do not stir. Pour the remaining 1 1/4 cups water evenly over the pasta without stirring.
5. 5Cover the pot with a lid and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and cook for 8–10 minutes until the pasta is tender and most liquid is absorbed.
6. 6Remove from heat and let sit uncovered for 2–3 minutes to allow remaining liquid to absorb. Stir in the grated Parmesan cheese and fresh basil.
7. 7Divide the spaghetti evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8To serve, reheat in a microwave or stovetop with a splash of water if needed. Top with additional fresh basil and Parmesan before serving.