Adapted from Don't leave me dinner

3624 cal/recipe

Ingredients

Instant Pot

• 48 oz spaghetti sauce
• 4 C vegetable broth
• 2 T dried minced onion
• 1 T Italian seasoning
• 2 t garlic powder
• 1/4 t red pepper flakes
• 16 oz fettuccine, broken in half
• 16 oz navy (or other white) bean

After cooking

• 4 cups spinach
• 2 cup pizza blend shredded cheese
• 6 oz ricotta

Directions

• Dump all "Instant Pot" ingredients into the instant pot (liquids first).
• Stir instant pot to be sure that fettuccini does not clump or stick to the bottom.
• Set the instant pot to 5 minutes and cook with the lid sealed and the vent closed.
• Let sit for 10 minutes, then release pressure using valve
• Stir in "After cooking" ingredients

Note

• This recipe has been doubled already, could conceivably be redoubled and still fit in the instant pot