A rich low sodium pasta meal with ground beef, garlic, penne pasta, fire roasted tomatoes, cream cheese, and spinach cooked quickly with the instant pot.
Turn your Instant Pot to the saute - high setting. When hot add in onion and saute till softened. Next, add the ground beef cook while breaking into crumbles till browned. Then add in the garlic and stir till mixed. Turn off saute function. Pour in ¼ cup of the broth and scrape the bottom of the pot, loosening any stuck bits. Spread the beef evenly in the bottom of the pot.
In the following order - add pasta in an even layer. Pour the rest of broth over the top. Add in the tomatoes, sugar, tomato paste, ground red pepper,smoked paprika and basil. Don’t stir.
Cover pot and secure the lid. Set valve to sealing. Set the manual/pressure button to 4 minutes. When the time is up let the pot natural release for 5 minutes and then move the valve to venting. Remove the lid after pin drops.
Add cut up chunks of cream cheese. Stir slowly until cream cheese is melted, then add spinach and stir until incorporated.
Serve, chow down and enjoy!
Notes
To get al dente pastait is important to not allow more than 5 minutes for natural pressure release before manually releasing so you don’t overcook your pasta.There is a large amount of liquid for the pasta in this dish, so be sure to cover vent with a kitchen towel as it tends to spatter all over.Muir Glen is the only no salt added fire roasted diced tomatoes I can find. Regular diced nsa or homemade may be subbed.