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Instant Pot Spaghetti Recipe Easy And Tasty

instant pot spaghetti recipe

This instant Spaghetti in a pot recipe makes a meat sauce that is so rich and full of flavor! Simply brown beef in the Instant Pot and add all of your sauce ingredients and uncooked spaghetti for a full meal at the touch of a button!

Everything from hard-boiled eggs to melting ribs, chili and pulled pork can be prepared in the Instant Pot! For this easy recipe, just throw everything in the Instant Pot, put together a quick salad and you’re good to go.

A few years ago, I shared my recipe for Instant Spaghetti and Meat Sauce, which is always a success with me. The high pressure of the Instant Pot combined with the starches of whole wheat pasta makes it the most wonderful sauce in minutes. Now I have made a healthy version of spaghetti and meatballs. Doing everything in the Instant Pot is definitely a game changer for dinner. The Instant Pot makes spaghetti and meatballs super easy!

How To Cook Instant Pot Spaghetti

  1. Brown: Set the instant pan to sauté and brown the ground beef, onion and garlic until the ground beef is fully cooked. Drain the fat if necessary although I use lean beef and if there is a little fat, we leave it for flavor!
  2. Add: Break the spaghetti in half so that they hold and add them to the instant pan with the other ingredients.
  3. Cook: Close the lid and set to manual / high pressure / 8 minutes.
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Instant Pot Spaghetti Recipe Easy And Tasty

instant pot spaghetti recipe
  • Author: Bertha Natasha
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Instant Pot
  • Method: Main Course
  • Cuisine: Italian
Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 cups water, divided
  • 1 (24-ounce) jar marinara or tomato-based pasta sauce
  • 8 ounces dry spaghetti
  • Grated Parmesan cheese, for serving

Instructions

  1. Sauté the beef. Turn an electric pressure cooker on to sauté. Once heated, add the olive oil and beef. Break the beef up into large pieces with a wooden spoon and season with the salt, onion powder, and garlic powder. Cook, stirring and breaking the beef into smaller and smaller pieces, until cooked through and no longer pink, about 5 minutes.

  2. Add 1/2 cup of the water, then the sauce. Turn off the sauté function and add 1/2 cup of the water to the pot. Scrape the bottom of the pot to remove any stuck-on bits. Add the sauce and stir to combine well.

  3. Break the spaghetti in half and layer in the pot. Break the spaghetti strands in half and spread them in one or two layers over the ground beef mixture. Do not stir from this point on.

  4. Add the remaining water but don’t stir. Rinse the pasta sauce jar with the remaining 1 1/2 cups water (pour the water into the jar, twist on the lid, and shake gently) and then pour the water over the pasta. Remember — no stirring here.

  5. Set the pressure cooker to HIGH for 8 minutes cook time. Seal the pressure cooker. Set to cook on HIGH pressure for 8 minutes. The cooker should take between 10 and 12 minutes to come up to pressure.

  6. Use a quick release to release pressure and stir. Open the pressure release valve (quick release) as soon as the 8 minutes cook time is up. Open the pressure cooker and stir the spaghetti into the sauce. Turn off the pressure cooker and remove the insert from the pressure cooker. Serve immediately with a flurry of grated Parmesan cheese.

Nutrition

  • Serving Size: 1
  • Calories: 385kcal

Keywords: instant pot spaghetti

Print

Instant Pot Spaghetti Recipe Easy And Tasty

instant pot spaghetti recipe
  • Author: Bertha Natasha
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Instant Pot
  • Method: Main Course
  • Cuisine: Italian
Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 cups water, divided
  • 1 (24-ounce) jar marinara or tomato-based pasta sauce
  • 8 ounces dry spaghetti
  • Grated Parmesan cheese, for serving

Instructions

  1. Sauté the beef. Turn an electric pressure cooker on to sauté. Once heated, add the olive oil and beef. Break the beef up into large pieces with a wooden spoon and season with the salt, onion powder, and garlic powder. Cook, stirring and breaking the beef into smaller and smaller pieces, until cooked through and no longer pink, about 5 minutes.

  2. Add 1/2 cup of the water, then the sauce. Turn off the sauté function and add 1/2 cup of the water to the pot. Scrape the bottom of the pot to remove any stuck-on bits. Add the sauce and stir to combine well.

  3. Break the spaghetti in half and layer in the pot. Break the spaghetti strands in half and spread them in one or two layers over the ground beef mixture. Do not stir from this point on.

  4. Add the remaining water but don’t stir. Rinse the pasta sauce jar with the remaining 1 1/2 cups water (pour the water into the jar, twist on the lid, and shake gently) and then pour the water over the pasta. Remember — no stirring here.

  5. Set the pressure cooker to HIGH for 8 minutes cook time. Seal the pressure cooker. Set to cook on HIGH pressure for 8 minutes. The cooker should take between 10 and 12 minutes to come up to pressure.

  6. Use a quick release to release pressure and stir. Open the pressure release valve (quick release) as soon as the 8 minutes cook time is up. Open the pressure cooker and stir the spaghetti into the sauce. Turn off the pressure cooker and remove the insert from the pressure cooker. Serve immediately with a flurry of grated Parmesan cheese.

Nutrition

  • Serving Size: 1
  • Calories: 385kcal

Keywords: instant pot spaghetti

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Bertha Natasha

Written by Bertha Natasha

My name is Bertha Natasha, also known as Bertha, and I am USA, although I currently live in Seattle, WA. Many of my recipes are inspired by healthy food, by my mom's American-Mexican cuisine, who grew up in New Mexico, and also by my granny's kitchen in Texas.

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