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Kosher salt and freshly ground black pepper, to taste
1/4 cup chopped fresh basil leaves
1/3 cup freshly grated Parmesan
Directions:
Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic until fragrant, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot.
Stir in marinara sauce, beef stock and pasta; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in basil and Parmesan.
Serve immediately.
Notes:
*Beef stock can be used for red wine as a non-alcoholic substitute.
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