1lb 99% ground turkey
1 small onion, chopped
2 tsp salt
1 cup chopped celery
1 cup chopped carrots
3 cloves garlic, minced (about 1/2 tbsp)
2 cups low sodium organic beef stock
12 oz spaghetti noodles
28oz organic fire roasted crushed tomatoes
1 tsp dried parsley
1 tsp italian seasoning
3/4 tsp black pepper
1/4 tsp fennel seed
1/4 tsp paprika
1/2 tsp red pepper flakes
On Instant Pot, press Saute.
Add ground turkey, onion, salt, parsley, italian seasoning, black pepper, fennel seed, paprika, and red pepper flakes.
Cook about 8 minutes, until turkey is cooked through and onions are softened.
Add garlic and cook an additional minute, stirring frequently to prevent burning.
Add celery and carrot and stir to combine.
Press cancel on Instant Pot.
Add beef stock to Instant Pot.
Break spaghetti noodles in half and spread them evenly over the turkey mixture. You don’t want them laying perfectly next to each other in line because they will stick together. Spread them out, but put them in an even layer.
Pour crushed tomatoes over noodles, covering completely.
Place lid on Instant Pot and turn valve to Sealing.
Select Manual, High Pressure, 7 minutes. Allow Instant Pot to come to pressure and cook for 7 minutes.
Once timer goes off, press Cancel and quick-release pressure (turning valve to venting).
Open Instant Pot and stir pasta. The noodles may be slightly stuck to each other, but just keep stirring and they will break apart.
Serve up hot!
WW Freestyle Points: 6 for approximately 2 cup serving
- Serving Size: 1/6th (about 2 cups)
- Calories: 367
- Sugar: 10
- Sodium: 444
- Fat: 3
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 57
- Fiber: 5
- Protein: 29
- Cholesterol: 40