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Jeanette's twist on this easy dinner recipe can be made in a multi-cooker (such as the Instant Pot) or pressure cooker.
PRO TIP: If using a pressure cooker, make the meat sauce in a skillet before adding to the bowl of cooker with spaghetti.
Adapted from the recipe seen on our YouTube series "Does This Work!?" (watch the full episode above with a special guest appearance by the Instagram influencer behind @dishitgirldina, Dina DeLeasa-Gonsar).
"Does This Work!?"— hosted by senior culinary producer Jeanette Donnarumma — delves into the great big world of trendy, viral recipes that may or may not work. Don't miss a minute of her delicious hits and messy misses by subscribing here.
Push "sauté" button and "high" heat on the multi-cooker. Add the olive oil. Once the oil begins to ripple, add in turkey or beef and sauté on “high” with no lid on, breaking up with a wooden spoon or potato masher, until until browned and cooked through, about 5 to 8 minutes. If, during sautéing process, your multi-cooker signals "burn', just add as splash of water.
Turn heat to “normal” and add onion, carrots, celery, garlic, oregano, crushed red pepper flakes, salt and pepper; cook until the veggies begin to brown, about 6 to 7 minutes. Deglaze with red wine and scrape the bottom of the pan with a spoon. Stir in chicken stock, crushed tomatoes and basil.
Break the spaghetti in half and add to the pot, in layers, crosswise, alternating directions (to help prevent clumping).
After the cooking cycle is finished, there are a couple of things that need to be done prior to opening the lid.
First, wait until the floating valve (metal pin) completely drops before opening the lid (about 10 minutes).
Second, turn the venting knob from "sealing" to "venting" to ensure all the pressure is released before opening the lid (about 5 to 10 minutes).