Instructions

• Set the instant pot to saute, high. Drizzle in Garlic Extra Virgin Olive Oil to coat the bottom. Add in the ground beef, Creole Italian Blend, Fennel Seed and salt. Saute until the ground beef is browned with no visible pink. Spoon off any excess fat in the pot. Hit cancel and turn off the instant pot.
• Add in the jar of marinara and then fill the jar halfway with water. Add in the water. Stir in the sauce and water, making sure to scrape up any browned bits on the bottom of the pot. The instant pot does not understand “fond” and will report any browned bits on the pot as “error” or “burn.” We know this is the good stuff! So just work to get it all scraped from the bottom of the pot.
• Break the pasta into small sections. Lay the pasta on top of the meat and sauce mixture in the pot. Do not stir. Place the lid on the pot and seal. Set the instant pot to manual, pressure cook, high for 8 minutes.
• When the eight minute cook time is up, press the pressure release valve to release all the pressure. Remove the lid and use tongs to lift and stir. If there is excess liquid, it will absorb after a few minutes of resting. If not, set the instant pot to saute, low and allow to bubble away the excess liquid.
• Serve with parmesan and fresh basil.