1 tablespoon olive oil
1 pound lean ground beef
1 small onion, diced
3 cloves garlic, minced
1/4 cup dry red wine*
1 (25-ounce) jar marinara sauce
1 3/4 cups beef stock
8 ounces campanelle pasta
Kosher salt and freshly ground black pepper, to taste
1/4 cup chopped fresh basil leaves
1/3 cup freshly grated Parmesan
Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic until fragrant, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot.
Stir in marinara sauce, beef stock and pasta; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in basil and Parmesan.
Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
This is a place for recipes for instant pots