8ozdry gluten-free spaghetti(Use brown rice or cassava for Paleo/AIP)
finely chopped parsley and grated cheese(Dairy: Parmesan or Kefolotiri; non-dairy for Paleo/AIP: nutritional yeast flakes/powder)
Sauté the ground meat. Turn Instant Pot (electric pressure cooker) on to sauté. Once heated, add the olive oil and ground meat. Break the meat up into large pieces with a wooden spoon and season with the salt, onion powder, and garlic powder. Cook, stirring and breaking the beef into smaller and smaller pieces, until cooked through and no longer pink and most juices have reabsorbed, about 5-8 minutes.
Make the sauce and spaghetti. Turn off the sauté function and add 1 cup of the water to the pot. Scrape the bottom of the pot to remove any stuck pieces. Then add the tomato puree, balsamic vinegar, and cinnamon. Stir to combine well.
Break the spaghetti in half and spread them in one or two layers over the ground meat sauce mixture. Do not stir from this point on.
Pour the remaining 1 ½ cups water over the pasta and let sit, no stirring.
Set the Instant Pot to HIGH for 8 minutes and seal. It will take the cooker approx. 8-10 minutes to come up to pressure before it cooks for the 8-minutes.
Quick-release and stir. Carefully using a kitchen towel and wooden spoon (or similar), push the release valve open as soon as the 8 minutes cook time is up (so your pasta isn’t soggy). Once the quick release is done, open the lid and stir the cooked spaghetti around with the meat sauce. Turn off the Instant Pot and serve spaghetti immediately. Optionally garnish with chopped parsley, grated cheese (dairy or non-dairy notes above)! Storage: Refrigerate in an airtight container for up to 4 days.
Fast Instant Pot Greek Spaghetti (Gluten-free, Paleo & AIP options) https://foodbymars.com/instant-pot-greek-spaghetti/