Instant Pot spaghetti with meat sauce comes together quickly and with ease–less cleaning, less standing over the stove, but with all the flavor and comfort of a pasta dinner. Flanken ribs, ground meat, marinara (from a jar, if you wish), white wine, garlic, and noodles are about all it takes.
Jewish food and the Instant Pot are a natural fit. So many traditional Jewish dishes are soups and stews—prepared before Friday night and kept warm throughout Shabbat, when observant Jews aren’t allowed to cook—and that’s the sweet spot of a pressure cooker. For decades, Jewish families have relied on slow cookers to achieve the soft, flavor-filled stews of their ancestors, but they lamented the time required.–Paula Shoyer
Instant Pot Spaghetti with Meat Sauce
Quick and simple. Instead of using a pot for spaghetti, another pot for sauce, plus a colander, I just use the multicooker and I’m left with only one thing to clean. This spaghetti with meat sauce takes less than an hour, has deep flavor from flanken ribs, and feeds a crowd.
On the display of your Instant Pot, press Sauté. When display reads “Hot,” add 2 tablespoons oil, the onion, and garlic to the inner pot. Cook for 3 minutes, stirring occasionally.
Add ground beef and flanken, or short ribs, and cook until meat is browned, pressing the meat pieces into the bottom of the pan, and stirring occasionally to brown on all sides, 8 to10 minutes. Pour in wine and cook for 3 minutes. Sprinkle in 1/4 teaspoon pepper. Press Cancel.
Grab half of the spaghetti. Break strands in half, rinse under cold water, then place into the pot placing strands in different directions. This will prevent the spaghetti from clumping together. Repeat with remaining spaghetti.
Drizzle remaining tablespoon of oil on top of spaghetti strands. Pour sauce and water over pasta. Season with 1/4 teaspoon salt.
Secure Instant Pot lid, ensuring the steam release handle is in the Sealing position. Cook on high pressure for 15 minutes.
When cooking time is complete, turn the steam release handle to the Venting position to release any remaining pressure. Press Cancel and remove lid.
Use two forks to separate the spaghetti strands, mix pasta and meat together. Taste pasta. If it is a bit hard, return cover to the pot and let it warm for 5 minutes. Season to taste with salt and pepper. Stir again to thoroughly combine and serve immediately.
*What is flanken?
Short ribs, cut from a beef rib section of 3 to 4 ribs, can be cut in 2 different ways–either flanken or English style. This section of rib contains a lot of meat, interspersed with muscle, fat, and tendon. It has a lot of beefy flavor but needs to be cooked properly to be tender.
Flanken is cut across the bones, in a thickness of about 1/2-inch thick. Each piece contains a few thin pieces of bone across the top. English-style, on the other hand, are short ribs that are cut between the ribs to separate them, leaving a thick piece of beef on top of one piece of bone.
A hybrid style of short rib is also becoming increasingly popular, where the ribs are cut in the flanken style but much thicker, like English-style ribs.
Because flanken is cut thinner, they’re best cooked quickly over high heat, whereas English-style short ribs require a low and slow cooking time.
Serving: 1servingCalories: 631kcal (32%)Carbohydrates: 64g (21%)Protein: 30g (60%)Fat: 26g (40%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 70mg (23%)Sodium: 819mg (36%)Potassium: 900mg (26%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 531IU (11%)Vitamin C: 9mg (11%)Calcium: 57mg (6%)Iron: 4mg (22%)
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Originally published October 3, 2021