Ingredients
Equipment
Method
- Press the SAUTE button and when it has heated up, add ground beef, garlic powder, and Italian seasoning. Cook until ground beef is no longer pink.
- Drain grease if desired.
- Dump uncooked bow tie pasta on top of meat and spread evenly.
- Pour beef broth on top of the pasta, covering as much (if not all) of the pasta as possible.
- Pour the spaghetti sauce on top of the pasta. Do not mix – just leave as is.
- Place lid on top of Instant Pot and turn valve to SEALING (not venting).
- Press MANUAL (or PRESSURE COOK) and set timer for 4 minutes.
- Once it's done cooking, do a QUICK RELEASE of the pressure (if foam and bubbles start spewing out, move the valve back to venting and wait a minute or two for some of the pressure to die down before opening the valve back up).
- Remove the lid.
- Stir in the sour cream and mozzarella cheese and mix until sour cream and cheese are completely melted and smooth.
- Dish and serve topped with Parmesan cheese and fresh basil.
Nutrition
Calories: 464kcalCarbohydrates: 51gProtein: 33gFat: 14gSaturated Fat: 7gCholesterol: 74mgSodium: 1232mgPotassium: 897mgFiber: 4gSugar: 8gVitamin A: 825IUVitamin C: 9mgCalcium: 243mgIron: 4mg
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