Introduction
In the world of quick and delicious meals, the Instant Pot reigns supreme. This recipe combines the rich flavors of beef, marinara, and rotini pasta into a one-pot wonder. Perfect for busy weeknights, this dish comes together in under an hour, making it a favorite for families and individuals alike.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
1 small onion, diced
2 cloves garlic, minced
1/4 cup dry red wine
1 (25-ounce) jar marinara sauce
2 cups beef stock
8 ounces uncooked rotini pasta
Kosher salt and freshly ground black pepper, to taste
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan cheese
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Yield
Serves 4-6 people
Directions
1. Set the Instant Pot to the sauté function. Add olive oil and heat until shimmering.
2. Add ground beef and cook until browned, about 3-5 minutes, breaking it apart with a wooden spoon. Drain excess fat.
3. Stir in diced onion and cook until translucent, about 2 minutes.
4. Add minced garlic and cook until fragrant, about 1 minute.
5. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom.
6. Stir in marinara sauce, beef stock, and uncooked rotini pasta. Season with salt and pepper to taste.
7. Close the lid, set the valve to sealing, and select the manual pressure cook function. Cook on high pressure for 5 minutes.
8. Once cooking is complete, perform a quick release by carefully turning the valve to venting.
9. Open the lid and stir in chopped fresh basil and grated Parmesan cheese.
10. Serve immediately, garnished with additional Parmesan if desired.
Detailed Directions and Instructions
Step 1: Prepare the Instant Pot
Set the Instant Pot to the sauté function. Add 1 tablespoon of olive oil and heat until shimmering.
Step 2: Cook the Ground Beef
Add 1 pound of lean ground beef to the pot and cook until browned, which should take about 3-5 minutes. Use a wooden spoon to break the meat apart as it cooks. Once browned, drain any excess fat.
Step 3: Add Onion
Stir in 1 small diced onion and cook until it becomes translucent, approximately 2 minutes.
Step 4: Add Garlic
Introduce 2 minced garlic cloves to the pot and cook until fragrant, about 1 minute.
Step 5: Deglaze with Red Wine
Pour in 1/4 cup of dry red wine to deglaze the pot. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Step 6: Combine Ingredients
Stir in 1 (25-ounce) jar of marinara sauce, 2 cups of beef stock, and 8 ounces of uncooked rotini pasta. Season the mixture with kosher salt and freshly ground black pepper to taste.
Step 7: Pressure Cook
Close the lid of the Instant Pot, set the valve to sealing, and select the manual pressure cook function. Cook on high pressure for 5 minutes.
Step 8: Release Pressure
Once the cooking cycle is complete, perform a quick release by carefully turning the valve to venting.
Step 9: Add Final Ingredients
Open the lid and stir in 1/4 cup of chopped fresh basil leaves and 1/4 cup of freshly grated Parmesan cheese.
Step 10: Serve
Serve the dish immediately, garnished with additional Parmesan cheese if desired.
Notes
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat the pasta on the stovetop or in the microwave, adding a splash of beef stock or water if needed to loosen the sauce.
Vegetable Variation
Feel free to add vegetables such as bell peppers or zucchini for added nutrition and flavor.
Substitution Options
Ground turkey or chicken can be used as a leaner alternative to ground beef. Additionally, substitute vegetable stock for a vegetarian version.
Cook techniques
Sautéing
Sautéing involves cooking food quickly in a small amount of oil or fat over relatively high heat. In this recipe, the ground beef is sautéed until browned, which enhances its flavor and creates a rich base for the dish.
Deglazing
Deglazing is the technique of adding liquid to a pan to loosen and dissolve browned bits of food stuck to the bottom. This recipe uses red wine for deglazing, which adds depth and richness to the sauce.
Pressure Cooking
Pressure cooking uses steam and high pressure to cook food quickly. In this recipe, the Instant Pot is used to cook the pasta and sauce in just 5 minutes, ensuring a tender texture without overcooking.
Quick Release
A quick release involves rapidly releasing pressure from a pressure cooker to stop the cooking process immediately. This is done by carefully turning the valve to venting after the cooking time has elapsed to prevent overcooking the pasta.
Finishing Touches
Finishing touches like adding fresh herbs and cheese right before serving can elevate the dish, adding freshness and flavor. In this recipe, chopped basil and grated Parmesan are stirred in for added taste.
FAQ
Can I substitute ground beef with another type of meat?
Yes, you can substitute ground beef with ground turkey, chicken, or even vegetarian alternatives like lentils or plant-based meat.
What can I use if I don’t have red wine?
If you do not have red wine, you can substitute it with beef broth, grape juice, or simply omit it and add extra beef stock for deglazing.
How do I know when the pasta is cooked properly in the pressure cooker?
The pasta cooks quickly under pressure; in this recipe, a 5-minute cook time is sufficient. After a quick release, the pasta should be al dente but can be adjusted by cooking slightly longer if desired.
Can I add vegetables to this recipe?
Yes, you can add vegetables such as bell peppers, spinach, or mushrooms to the sautéing step to enhance nutrition and flavor.
How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Conclusion
This hearty dish combines the rich flavors of ground beef, marinara sauce, and rotini pasta, creating a fulfilling meal perfect for any occasion. With the convenience of the Instant Pot, dinner is ready in a snap, allowing more time to enjoy with family and friends. The addition of fresh basil and Parmesan cheese elevates the dish, making it a delightful experience for the taste buds.
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