Ingredients
Scale
- 1 lb box Penne or Rotini pasta
- 24 oz jar of your favorite Marinara sauce
- 1 lb ground beef or Italian sausage (optional for budget-friendly protein)
- 3 cups water or low-sodium chicken broth
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup shredded mozzarella or parmesan cheese (for topping)
Instructions
- Turn your Instant Pot to the “Sauté” function. Add the olive oil and ground beef (or sausage). Cook the meat until it is fully browned, breaking it up with a wooden spoon as it cooks. Season the meat with salt, pepper, garlic powder, and oregano. Once the meat is browned, cancel the Sauté function and drain any excess grease if necessary.
- Add the dry pasta directly over the cooked meat in an even layer. Pour the marinara sauce over the pasta. Next, pour the water or broth into the empty sauce jar, shake it to get every last bit of sauce, and pour it into the Instant Pot. Important: Do not stir! Use a spoon to gently press the pasta down so it is mostly submerged in the liquid, but leave the sauce on top to prevent the “Burn” warning.
- Secure the lid on the Instant Pot and ensure the steam release valve is set to the “Sealing” position. Select “Manual” or “Pressure Cook” on high pressure and set the timer for 5 minutes. It will take about 8-10 minutes for the pot to come to pressure before the countdown begins.
- Once the cook time is finished, perform a “Quick Release” by carefully moving the steam valve to the “Venting” position. Once the pin drops, open the lid. The pasta may look a bit watery at first; simply stir everything together for about 60 seconds. The sauce will thicken beautifully as it stands. Stir in the cheese or sprinkle it on top before serving.
- Cook Time: 20 minutes