- 5 mins
- 20 mins
Ingredients
- 300 grams spaghetti
- ◾1/2 pound ground beef
- ◾1 small onion, sliced
- ◾3 cloves garlic, minced
- ◾1 stalk celery, chopped
- ◾8 white mushroom, sliced (optional)
- ◾Sherry wine
- ◾A pinch of dried oregano
- ◾A pinch of dried basil
- ◾Kosher salt and black pepper to taste
- ◾Olive oil
- Chicken Stock Mixture
- ◾1 cup unsalted homemade chicken stock + 2 cup water
- ◾156 ml tomato paste
- ◾2 tablespoons light soy sauce
- ◾1 tablespoon fish sauce
- ◾1 tablespoon Worcestershire sauce
Preparation
Step 1
Combine chicken stock, water, tomato paste, light soy sauce, fish sauce, and Worcestershire sauce in a glass measuring cup.
2.Season the ground beef with kosher salt and black pepper.
3.Heat up your pressure cooker (Instant Pot: press the Sauté button) and add 1 tablespoon of olive oil into the pot.
4.Partially cook and brown the ground beef for roughly 3 to 4 minutes, then remove from heat.
5.Add 1 tablespoon of olive oil to the pot, then add onion and season with kosher salt and black pepper. Cook until the onions are soften and brown, then add garlic and stir until fragrant.
6.Add chopped celery and mushroom and a pinch of kosher salt and black pepper, then cook for 1 to 2 minutes.
7.Add a dash of sherry wine to deglaze the pot, then allow the wine to reduce.
8.Add the Chicken Stock Mixture, dried oregano and basil to the pot. Taste and season because it will be harder to season after cooking as the sauce will be absorbed by the spaghetti.
9.Add the ground beef back into the pot and add the spaghetti by splitting them in half or soften them by submerging them in warm water prior to cooking.
10.Electric pressure cooker: cook at high pressure for 6 minutes, then 5 minutes natural release.
11.Open the lid. Mix well and serve immediately.