I’ve heard from numerous people that they’re afraid to use their Instant Pot.
I can tell you firsthand, there’s nothing scary about using the Instant Pot. It is absolutely SIMPLE! I mean truly, an 8 year old could run it.
Seriously people, I’m not joking.
It’s self-contained, self-regulating, easy to run, easy to understand, unbelievably convenient, extremely easy to clean, and it’s completely safe.
It’s not at all like the old pressure cookers so please stop fretting and start enjoying what will become your new favorite kitchen appliance.
My experience has been great and it makes my life so much easier! There are many times when I use up the relatively small amount of energy I have during the day and when it comes to dinner time, I’d rather just get in the bathtub and go to bed and read.
Kind of like the last few days. I’ve been working on granola gifts and body care gifts and last night I was incredibly thankful to make one pot spaghetti sauce in roughly 8 hours less than it would take normally.
Eight hours less…that should be music to anyone’s ears.
The sauce only takes 20 minutes to cook, the bread 35 minutes, and the GF pasta noodles 15 minutes. Easy, easy, easy.
Prep for everything was maybe 25 minutes. The bread and sauce cook at the same time and the pasta cooks the last 15 minutes.
The sauce was rich and thick and tasted like it’d been simmering all day. My husband and I both kept remarking on how fantastic it tasted.
And the best part….it was a wonderful meal that I didn’t have to spend all day keeping my eye on or fussing over.
Absolutely Simple & Safe Instant Pot Spaghetti Sauce & Grain Free Flatbread
For The Sauce:
1 lb of Organic Ground Italian Sausage
1 lb of Organic Grass Fed Ground Beef
1/2 of an Organic Medium Onion, diced
2 Jars of Your Favorite Organic GF Spaghetti Sauce
1 6oz Can of Organic Tomato Paste
1 8 oz Carton of Cremini Mushrooms, sliced
3 Tablespoons of Organic Vegan Pesto
1 Heaping Tablespoon of Organic Dried Oregano
2 Large Cloves of Organic Garlic, minced
1/2 teaspoon of Sea Salt, plus a bit more for seasoning when done
For The Olive Oil & Herb Spread:
About 1/4 Cup Organic Unfiltered Olive Oil
4 Cloves of Organic Garlic, pressed
2 teaspoons of Dried Organic Oregano
1 teaspoons of Dried Organic Basil
1 teaspoon of Dried Organic Rosemary
1 teaspoon of Sea Salt
For the Flatbread:
2 Boxes of Chebe Foccacia Bread Mix
4 Organic Eggs
5 Tablespoons of Organic Unfiltered Olive Oil
3/4 Cup of Filtered Water
1 1/2 Tablespoons of Bragg’s Organic Sprinkle
For the Pasta:
I used Tinkyada brown rice spaghettie noodles. You can also do zoodles. You can go here for how to make zuchinni noodles AKA – zoodles.
Step #1: Place the entire Instant Pot on top of your stove under the vent fan. Click the saute button and brown the ground sausage, beef, and onion. Remove the entire Instant Pot from the top of the stove and place on your counter. Add the remaining sauce ingredients and stir to combine.
Step #2: Make the olive oil mix in a small bowl and set aside.
Step #3: Turn the oven on to 350 degrees. Make the flatbread – Pour the ingredients of both boxes into a large bowl. Add the eggs, oil, water, and seasoning and stir with a fork until wet. Knead with hand until relatively smooth and in a ball. Cut into 8 equal pieces. Pat each piece into a circle on the lined baking sheet. Brush generously with olive oil mixture.
Step #4: Fill a pot with water and sea salt and turn on to boil for gluten free spaghetti noodles (or you can do zoodles).
Step #5: Put the flatbread in the oven (bake for 35 minutes), secure the lid on the Instant Pot and make sure the pressure valve is closed. Press the manual button and set timer for 20 minutes.
step #6: Add spaghetti noodles to water and boil to aldente.
Step #7: When the flatbread is done, brush again with the remaining olive oil mixture. Drain pasta, let steam out of the Instant Pot if it hasn’t already regulated itself, and serve!