INSTANT POT SPAGHETTI SOUP

Preparation 00:05

Cook Time 00:03

Total Time 0:08

Yields about 6 bowls

ADJUST SERVINGS

INGREDIENTS

1 tablespoon extra virgin olive oil

1/2 cup diced onion

2 cloves garlic, finely chopped

1/2 pound frozen broccoli

1/2 pound frozen cauliflower

14.5 ounce can diced tomatoes, undrained

1 jar RAGÚ® Homestyle Thick & Hearty Traditional Sauce

8 ounces spaghetti noodles (half of a box), broken in half

4 cups chicken broth

INSTRUCTIONS

Set your Instant Pot on sauté mode at medium high temperature. Once the pot is hot, add the extra virgin olive oil and then the diced onion and garlic. Sauté for 15-30 seconds, stirring once or twice. Then add the broccoli and cauliflower.

Once the broccoli and cauliflower have softened (about 3 minutes), add the diced tomatoes and a full jar of RAGÚ® Homestyle Thick & Hearty Traditional Sauce. Stir well.

Add the spaghetti noodles to the pot and then add the chicken broth. Stir everything again and the seal the top of the Instant Pot. Adjust the Instant Pot to Pressure Cook - High for 2 minutes.

When the cooking is complete, quick-release the pressure. Unlock the lid and serve.