1 lb ground beef (or ground meat of choice)
⅓ cup oat flour (or breadcrumbs, or almond flour)
¼ cup onion, minced
½ cup grated zucchini
½ cup grated carrot
1 tsp dry oregano
½ tsp dry basil
½ tsp garlic powder
½ tsp salt
4 cups chicken broth
1 lb spaghetti noodles (or pasta of choice—any shape, wheat or gluten free)
½ tsp salt
3 cups tomato or pasta sauce
Yields ~8 cups cooked spaghetti & ~20-30 meatballs, depending on size (6 servings total).
I have a Crock-Pot brand pressure cooker, not an Instant Pot brand cooker. They both do the same thing, you’ll just need to know how to use the “manual” setting on whichever pressure cooker that you have.
On my Crock-Pot pressure cooker, I access the manual setting using the “BEANS/CHILI” button. If you’re unsure about your machine’s manual setting, refer to its instruction manual or check out the brand’s website!
I have not tested this recipe with bean or lentil pastas, so I’m not sure how they would turn out in this pressure cooker recipe. But, wheat or gluten free spaghetti noodles, or any shape of pasta that you like, should work fine!
Provided below per serving of instant pot spaghetti and meatballs, or ~1½ cups cooked spaghetti & 3-5 meatballs (depending on size). Recipe yields 6 servings total.