One Pot Pasta

By: Ana Rodriguez

One Pot Pasta
cuisine icon Duration
35 Minutes
cuisine icon Keywords
2 to 3 carrots, 35 minutes, 8 servings, bay leaves, cremini mushrooms sliced, cups water, farfalle, fresh parsley, garlic finely minced, ground beef, instant pot, mozzarella cheese, onion minced, parmesan, pasta, pepperoncino, salt and pepper, soup/broth, tbsp italian seasoning, tomato puree (unseasoned)

serving icon Servings
8 Servings
Ingredients
  • 18 oz (500 g) farfalle
  • 2 lb (1 kg) ground beef
  • ¼ onion, minced
  • 2 cloves garlic finely minced
  • 2 to 3 carrots
  • 9 ½ oz (150 g) cremini mushrooms sliced
  • 3 cups tomato puree (unseasoned)
  • 3 cups water
  • 2 tbsp Italian seasoning
  • salt and pepper
  • 3-4 bay leaves
  • mozzarella cheese
  • parmesan
  • fresh parsley
Instructions
  • Press Sauté on the Instant Pot®. Add avocado oil and sauté the onion until softened. Then add the meat and garlic, and season with salt and pepper. Using a wooden spoon, shred the meat as it cooks.
  • When the meat is lightly browned, add the vegetables, tomato purée, water, and Italian herbs. Bring the mixture to a boil, check the seasoning, then add the pasta and bay leaves.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth and set the time to 5 minutes.
  • Once cooking is complete, release the pressure, remove the lid, and serve immediately.
  • Serve with parmesan cheese, mozzarella cheese, and parsley to taste. Enjoy!
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