Instant Pot Spaghetti by CK
1 Pound Italian Ground Sausage
1/2 Teaspoon EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning
1 Pound Spaghetti Noodles
24 Ounce Jar Spaghetti Sauce
36 Ounces Water
14.5 Ounce Can Diced Tomatoes
Set the Instant Pot to sauté and add the sausage. Add the salt, garlic powder, onion powder, and Italian seasonings. Cook the meat and seasonings, breaking the meat up until it is completely browned. Turn the Instant Pot off. Drain any excess grease from meat if necessary. Break the spaghetti in half and place on top of meat in the Instant Pot. Pour over the spaghetti sauce, diced tomato, and water. Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid. Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time. When the time is up, use manual quick release to open the Instant Pot. Stir the spaghetti well. Serve immediately.
NOTE: This spaghetti may appear to be a little liquidy right after cooking. Be sure to stir well to incorporate all of the liquid into the noodles before serving. NOTE: Some people have had an issue with their noodles “clumping” together. Try crisscrossing the noodles when you add them to the instant pot, instead of adding them in one big chunk. Some clumping is normal; simply use a fork to pull any noodles apart that have stuck together.
SLOPPY JOE CASSEROLE by GKT
1 lb. ground beef
1 (16 oz.) bag frozen tater tots
1 (15 oz.) can pinto beans, rinsed and drained
1 (8 oz.) can tomato sauce
1 1/2 c. cheddar cheese, divided
1/2 c. ketchup
3 cloves garlic, minced, optional
2 Tbsp. Worcestershire sauce
1 1/2 Tbsp. brown sugar
1 Tbsp. Dijon mustard
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. red pepper flakes, optional
salt & pepper to taste
Extra-virgin olive oil, as needed
Preheat oven to 425. In a medium bowl, whisk together tomato sauce, ketchup, Worcestershire sauce, brown sugar, mustard, onion powder, garlic powder and red pepper flakes. Heat 1 tablespoon olive oil in a large skillet (or oven-safe pan) over medium-high heat and cook garlic, if using, for 1 minute, or until fragrant. Add ground beef, season generously with salt and pepper, and cook until browned; drain. Pour sauce and pinto beans into beef, and stir until everything is evenly coated. Cook for 5-10 minutes, or until slightly thickened, then spread mixture into an even layer and top with 1 cup of cheese. Top with tater tots, then sprinkle remaining cheese over the top. Place skillet in oven and bake for 30 minutes, or until tater tots are crispy and golden brown and cheese is melted. Remove from oven and let cool 5 minutes before serving.
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