I have been in a food funk lately. I just don’t feel like cooking. I buy the groceries and then… meh.
Unfortunately for my kitchen blahs, we are trying to save money after the most expensive December I have ever seen and the other night I had no choice but to cook. Something. Anything.
I’ve seen a million Instant Pot spaghetti recipes that seemed pretty underwhelming so I made up my own on the fly. This was dinner for the 3 of us on Wednesday and Thursday nights, plus there is enough for at least 2 days of lunches. I need to add the caveat that this is the spaghetti version of a midwest comfort food casserole. We’re not talking gourmet. We’re talking about a kid-pleasing weeknight meal that will fill tummies and get dinner on the table with one pot and very little effort. I am mostly sharing this because I totally winged it and want to remember what I did because I will 100% make it again.
Here’s what I used:
- 1 lb sweet Italian sausage, casings removed (I used pork because I had it, but turkey would be totally fine)
- 16 oz package of dry spaghetti noodles – I am 95% sure this would work with ANY kind of dry pasta
- 24 oz jar of your favorite pasta sauce
- 1 can diced tomatoes
- 2 cups of water (I swished it around in the pasta sauce jar to get every last bit)
- 1/2 to 1 tsp Italian seasoning
- 1/2 tsp salt
- 1 bag of fresh broccoli florets–12 oz or so (optional)
- frozen turkey meatballs (optional–these were more for the kid, but we enjoyed them too)
Brown & crumble the sausage using the saute setting
Break the spaghetti in half and spread it on top of the sausage
Dump the can of tomatoes, the water and the pasta sauce over the noodles. Make sure the noodles are covered with the liquids–smoosh it around a bit if you have to. Sprinkle with seasoning and salt.
Top with the broccoli florets if you’re not averse to smooshy overcooked broccoli that gets hidden in the sauce once it’s cooked so your kid doesn’t know it’s there. If you hate the idea of mushy broccoli, don’t add it.
Then throw some frozen meatballs on top. Charlotte loved the meatballs.
Put the lid on, seal the vent, and use the manual setting to cook on regular pressure for about 10 minutes. Do a quick release when it’s done, and mix well before serving. The broccoli will basically disintegrate if you use it, but whatever–the kid ate some broccoli and I didn’t have to beg.