Cowboy Spaghetti in Your Pressure Cooker
This hearty Cowboy Spaghetti blends smoky bacon, fire-roasted tomatoes, and bold spices into a satisfying one-pot dish finished under the pressurized magic of your cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 6 slices thick-cut bacon chopped
- 1 lb. ground beef
- 4 cloves garlic finely chopped
- 1 jalapeño seeded and chopped
- 1 yellow onion chopped
- 1 Tbsp. chili powder
- 1 ½ tsp. kosher salt plus more for pasta seasoning
- 1 can crushed fire-roasted tomatoes 28-ounce
- 1 can diced fire-roasted tomatoes 15-ounce
- 1 can pinto beans drained and rinsed
- ½ cup beef broth
- 1 Tbsp. Worcestershire sauce
- 1 lb. spaghetti
- 1 cup shredded sharp cheddar cheese
- 2 green onions sliced
Instructions
Instructions
- Cook chopped bacon over medium heat until crispy. Transfer to a paper towel-lined plate and set aside.
- In the same skillet, brown the ground beef until no pink remains.
- Add garlic, jalapeño, and onion. Cook until softened, about 5 minutes.
- Stir in chili powder, kosher salt, cumin, oregano, and black pepper. Toast for 2 minutes.
- Meanwhile, cook spaghetti in boiling salted water according to package instructions. Drain and set aside.
- Combine drained pasta with beef mixture. Toss to coat well.
- Serve hot, topped with bacon, cheddar cheese, and sliced green onions.
Notes
Store leftovers in airtight containers in the fridge up to 3 days or freeze for longer storage. Add a splash of broth when reheating to refresh the sauce.