7-8 minutes (Instant Pot) 20-25 minutes (Stovetop)
1-2 tablespoons Healthy Traditions Expeller Pressed Coconut Oil
2 pounds grass-fed ground beef or bison
1-3 ounces grass-fed beef pepperoni
1 16 ounce container organic pasta
1 teaspoon Himalayan Pink Salt
25 ounce jar spaghetti sauce
12 ounces filtered water
4 ounces shredded raw cheddar cheese
4 ounces shredded Parmesan cheese
Directions (Instant Pot):
Set Instant Pot electric pressure cooker to SAUTE, add coconut oil, then cook ground meat until well browned.
Remove ground beef, add more oil if needed, and saute optional vegetables if desired.
Add ground meat back to the instant pot with the vegetables and then add noodles, water, spaghetti sauce, salt, and pepperoni pieces.
Place lid on the Instant Pot, making sure steam valve is in the SEALING position, and set to cook on MANUAL for 3 minutes. Allow to release steam using the NATURAL (not quick) RELEASE.
Add Parmesan and cheddar cheese and stir well before serving.
Brown meat in a large saucepan on medium-high in the coconut oil.
Remove meat, add more oil if needed, and saute optional vegetables until tender.
Add pepperoni slices and spaghetti sauce to pan with meat and vegetables.
In a separate pot, cook noodles according to package directions (using whatever amounts of water and salt they determine - omit the amounts of each in this ingredients list).
Drain and add to saucepan with other ingredients.
Stir well, add both cheeses, and enjoy!
Marijah in Columbia, Kentucky won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!
Published on July 17, 2019
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