If someone would have told me three years ago that I would buy an instant pot, be afraid to use it for 3 weeks, finally use it and quickly have it become one of my favorite kitchen appliances, they would have been absolutely correct! I wouldn’t have believed it, but it is so true! And this Rigatoni is now one of my favorite things to make in it! It is so simple, so full of flavor, it feeds a large family, and I haven’t met a kid that doesn’t like it! Woohoo! Let’s do it!
First, you want to set your pressure cooker to the brown/sear option. Let that heat up for a few minutes
Brown 1 to 1.5 lbs of ground beef with one diced onion. Drain the grease once the meat is cooked. (This is a personal preference and totally optional if you want to leave the grease in!)
Add some minced garlic
Since we are using jarred sauces, I like to season it up. Here I used some basil, oregano, onion powder, Kinder’s garlic and herb blend, salt and pepper and about a tbs of sugar.
Add in a 45 oz jar of your favorite spaghetti/marinara sauce.
Add 2-3 tbs of this beef flavored better than bouillon and 4 cups of water, or you can just use 4 cups of broth. Stir it up.
Pour in a 16 oz box of rigatoni and make sure it is all covered by the liquid.
Set pressure cooker to manual high heat for 10 minutes.
This is what it will look like when you take the lid off!
Give it a really good stir.
Now pour in a jar of Alfredo sauce and stir it up really well again.
Serve with a side salad and some garlic bread and you have a delicious meal for your family to enjoy!
Recipe:
Ingredients:
- 1.5 lbs ground beef
- 1 diced onion
- 2 tbs minced garlic
- 1 tbs each basil, oregano, onion powder, Kinder’s garlic and herb blend, salt and pepper, and sugar
- 45 oz jar of spaghetti/marinara sauce
- 16 oz jar Alfredo sauce
- 2-3 tbs beef flavored Better than bouillon + 4 cups of water, or you can substitute 4 cups of beef broth
- 16 oz box of Rigatoni
Directions:
Set your pressure cooker to the brown/sear option. Brown the ground beef with the onion. Drain the grease once the meat is cooked. (Again, draining the grease is just a personal preference, it is definitely not required.) Add in your minced garlic and your spices and give it a good mix. Then add the bouillon and water (or the broth) and stir again. Pour in the box of rigatoni and make sure all of the pasta is covered with the liquid. Lock the lid on your pressure cooker and set to manual high heat and cook for 10 minutes. When it is finished cooking, let it do a natural release for 10 minutes, then finish with a manual release. Pour in the alfredo sauce and mix it up well. I like to let it sit for about 10 minutes to thicken up a bit and let the flavors combine. Serve hot and enjoy!
Karen Blair
For the directions, you forgot to say when to add the spaghetti sauce. Oops! Lol