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It\u2019s a new Instant Pot recipe!\u00a0 Or, rather, I made a few tweaks to one from my cookbook, as follows.<\/p>\n
One of the things I was looking for with the Instant Pot was a solution to the problem of having available time in the afternoon, even the late afternoon, but then having an errand or activity just before dinner, whether it\u2019s picking up a kid from a class, or, as is the case on many Sunday nights, Teen Mass, which starts at 6 pm and is preceded by Boy Scouts so we can\u2019t just have an early dinner.\u00a0 And this is a recipe that meets that need.<\/p>\n
Ingredients:<\/p>\n
1 lb ground turkey (I use 93% lean)<\/p>\n
Mushrooms or onions as desired<\/p>\n
3 cups macaroni<\/p>\n
1 jar spaghetti sauce<\/p>\n
2 cups water + 2 tsp. beef bouillon<\/p>\n
1\/2 tsp\u00a0ground garlic<\/p>\n
1 tsp\u00a0Italian seasoning.<\/p>\n
handfuls of mozzarella\u00a0cheese.<\/p>\n
Method:<\/p>\n
Brown the ground turkey using the saute setting.\u00a0 Add mushrooms or onions if desired.\u00a0 (The meat juices should pretty much cook out.)\u00a0 Add macaroni, then spaghetti sauce, then water, then bouillon\u00a0and seasonings.\u00a0 Set the Instant Pot to 4 minutes on manual, 20 minutes timer.\u00a0 Go to mass.\u00a0 Come home, stir up the mixture.\u00a0 Add some more water if desired.\u00a0 Eat.<\/p>\n
What I\u2019m up to:\u00a0 my prior recipe called for 20 minutes, and called for frozen ground turkey, assuming you\u2019d bought it at a loss-leader sale.\u00a0 But I buy my ground turkey at Aldi so it\u2019s not\u00a0necessary to freeze it.\u00a0 It also called for ziti pasta.\u00a0 And the end result of cooking the meat as a part of the process (so that the cooking juices don\u2019t cook off), using ziti (which, for 3 cups worth is a smaller quantity of pasta), and cooking for 20 minutes was that it ended up very saucy and with the pasta overcooked.\u00a0 With my changes last night, the pasta ended up much more in the neighborhood of al dente.<\/p>\n
What I\u2019ll change next:\u00a0 there\u2019s no real magic to using macaroni, but the key is to get the right ratio of pasta to liquid, so I\u2019ll tweak this next time.\u00a0 I also will play around with the timer \u2014 adding more minutes of delay to get to fewer minutes of \u201ckeep warm\u201d afterwards, while not delaying the cooking for so long as to have food safety issues.\u00a0 (We\u2019re working with a mass duration of 55 minutes, plus a 5 minute walk each way.)\u00a0 And remember, there\u2019s no real magic to this recipe in general \u2014 it\u2019s not that hard to cook macaroni on the stovetop and mix in ground meat and spaghetti sauce.\u00a0 The whole objective here is simply to be able to walk in the door and sit down to eat.<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
It\u2019s a new Instant Pot recipe!\u00a0 Or, rather, I made a few tweaks to one from my cookbook, as follows. One of the things I was looking for with the Instant Pot was a solution to the problem of having available time in the afternoon, even the late afternoon, but then having an errand or […]<\/p>\n","protected":false},"author":2209,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[639,684,160],"class_list":["post-8798","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-food-blogging","tag-instant-pot","tag-recipes"],"yoast_head":"\n