Time: 30 minutes
Serves: 5-6

Ingredients:

• 1 tsp olive oil
• 1 lb of beef or sausage
• 2 tsp minced garlic
• Salt and freshly ground black pepper
• 16 oz penne noodles
• 1 (24 oz.) jar marinara sauce
• 1 (14.5 oz.) can petite diced tomatoes
• Warm water
• Shredded parmesan cheese for serving

Instructions:

• Set instant pot to "saute". Once it reads "hot" add 1 tsp olive oil, meat, garlic and salt to instant pot.
• Brown meat until cooked through, about 6 minutes. Press the "cancel" button to turn instant pot off. 
• Add in marinara sauce, basil, tomatoes, fill the empty marinara sauce with warm water and add to instant pot. Season lightly with salt and pepper (do not stir). 
• Seal the lid of the Instant Pot, making sure the valve is sealed. Press the "manual mode" button, or high pressure on some pressure cookers, and set to 9 minutes.
• Once time is up, use the quick release method, aka stand back and flick the valve. Once the sputtering stops, open the lid and mix.   
• Let the pasta sit for 2 minutes allowing some of the extra liquid to soak in and the noodles to cook through. Serve warm with parmesan or chopped basil. 

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*Tips:

• Tomato and basil marinara sauce adds amazing flavor, especially if you don't have fresh basil to add
• Sausage is my favorite meat to add because it gives the spaghetti some spice and extra flavor
• If you want to make it healthier, be sure to have lean ground beef and tomatoes that have not had salt added
• Before releasing pressure, toss a hand towel over the valve to reduce some of the mess once it begins to sputter