Instant Pot Spaghetti

Ingredients

• 12 ounces spaghetti
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 cups chicken or vegetable broth
• 1 (28-ounce) can diced tomatoes, undrained
• 1 pound ground beef or Italian sausage (for spaghetti with meat sauce) or 1 can (15 ounces) chickpeas (for vegetarian spaghetti options)
• Grated Parmesan cheese for topping
• Fresh basil or parsley, chopped for topping
• Crushed red pepper flakes (optional for added heat)

Instructions

1. Start by setting your Instant Pot to the 'Sauté' mode. Add the olive oil and allow it to heat for about 1-2 minutes.
2. If using ground beef or sausage, add it to the pot and cook until browned, about 5-7 minutes. Break it apart with a spatula as it cooks. If using chickpeas, skip this step.
3. Add the salt, Italian seasoning, and black pepper to the meat (or directly to the other ingredients if using chickpeas) and stir to combine.
4. Pour in the chicken or vegetable broth and the can of diced tomatoes (including the juice). Stir well to incorporate all the ingredients.
5. Break the spaghetti in half and add it to the pot, pressing it down gently into the liquid to ensure it is mostly submerged.
6. Close the lid of the Instant Pot and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on high pressure for 8 minutes.
7. Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
8. Open the lid and stir the spaghetti gently. If the sauce is too thick, you can add a little more broth or water to reach your desired consistency.
9. Serve hot, topped with grated Parmesan cheese and fresh herbs. Enjoy your Instant Pot Spaghetti!