Instant Pot Whole30 Chili With Spaghetti Squash Recipes

INSTANT POT WHOLE30 CHILI WITH SPAGHETTI SQUASH

Steps:

• Place a steamer rack in the Instant Pot, and pour in 1 cup of water.
• Place the whole spaghetti squash, uncut, on the rack.
• Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual.
• Release the pressure immediately and open the lid.
• Cut the squash in half, remove the seeds, and use a fork to loosen the spaghetti squash threads. Set aside.
• Empty the Instant Pot, then set it to "sauté" and add coconut oil.
• Once the Instant Pot indicates that the pot is "hot," add onion, garlic, and ground beef. Use a wooden spoon to break up the meat and cook stirring for 5 minutes, until the beef is no longer pink.
• Turn off the Instant Pot, then add in red and green bell peppers, all the spices, diced tomatoes, and bone broth
• Stir in spaghetti squash threads.
• Close the lid and set it to Manual on HIGH for 10 minutes.
• Once it beeps to a finish, you can quick release the pressure to eat it right away, or let it release pressure naturally if you want to eat it later.
• Taste to adjust seasoning or add more broth if the chili is too thick.
• Serve hot alone or garnished with jalapeño slices, lime juice, avocado, and/or cilantro.

INSTANT POT SPAGHETTI SQUASH WITH MARINARA

Steps:

• Add 1 cup water to a 6-quart Instant Pot®, then put the rack in the bottom with the handles going up the sides. Deeply pierce the squash all over 12 to 16 times with a fork, then place on the rack (if needed, trim the stem so the squash fits comfortably in the pot, but be careful not to cut into the squash itself).
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes (see Cook's Note).
• Meanwhile, add the canned tomatoes to a medium bowl and use your hands to lightly crush the tomatoes. Set aside.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use 2 kitchen towels to remove the rack and squash to a cutting board. Carefully pour the water out of the pot. Allow the squash to cool slightly while you prepare the marinara sauce.
• Set the pot to high saute and allow it to heat up for 2 minutes. Add 2 tablespoons of the oil, then add the onions and a large pinch of salt. Cook, stirring occasionally, until the onions are softened and starting to brown lightly, 6 to 8 minutes. Add the garlic and a pinch of red pepper flakes and cook, stirring frequently, until the garlic is softened, 2 to 3 minutes. Stir in the reserved tomatoes and a large pinch of salt and bring to a strong simmer; cook, stirring occasionally, until the sauce is reduced slightly and thickened, about 10 minutes. Season with additional salt and red pepper flakes if needed.
• While the sauce is reducing, remove the squash from the rack and split it in half lengthwise. Use a spoon to remove the seeds, then use a fork to scrape the strands of squash from the inside of the skin.
• Transfer the squash to a large platter and stir in the remaining 2 tablespoons oil, 1 teaspoon salt and red pepper flakes to taste. Season with more salt if needed, then top with the hot marinara sauce. Sprinkle with the Parmesan and basil.

EASY INSTANT POT® SPAGHETTI SQUASH

Steps:

• Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.