How to Make Instant Pot Spaghetti
User Reviews
5
-
Prep Time
15 mins
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Cook Time
7 mins
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Total Time
22 mins
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Servings
4
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Calories
222 kcal
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Cuisine
American
How to Make Instant Pot Spaghetti
Description
The recipe starts by sautéing diced white onions and minced fresh garlic in olive oil using the Instant Pot's sauté function. Ground lean beef is then added and cooked until no longer pink, with optional fat drainage to control richness. After adding some beef broth to deglaze the pot, uncooked spaghetti noodles are broken in half and arranged in crisscross patterns over the beef mixture to create spaces and minimize sticking. A separate mixture of remaining beef broth, diced tomatoes, four-cheese spaghetti sauce, Italian seasoning, salt, pepper, and a touch of white sugar is poured around and over the noodles, ensuring even coverage.
This cooking technique yields spaghetti with integrated flavors, offering a tender pasta texture with a savory tomato and herb sauce complemented by browned beef. The use of the Instant Pot simplifies cooking and reduces the need for multiple pots or pans.
The recipe notes highlight that nutritional information is estimated and can vary based on ingredient brands and measurement accuracy.
Ingredients
- 1 tablespoon olive oil
- 1 cup white onion diced
- 1 tablespoon garlic fresh, minced
- 1 pound ground beef lean
- 2 teaspoons Italian Seasoning Mix
- one ounce package spaghetti noodles cooking time for al dente needs to be 9-10 minutes!, uncooked, white flour
- one millilitre jar spaghetti sauce 4 cheese
- one ounce can diced tomatoes
- 3 cups beef broth divided, weak
- 1/2 teaspoon salt ( to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon white sugar to cut the acidity of the tomatoes
Instructions
- Press the "saute" button on your Instant Pot. Add in the olive oil and heat. Once it's heated, add in the white onion. Saute until the onion is soft and translucent. Add in the garlic and fry for 2-3 minutes.
- Add in the ground beef and fry , stirring constantly, until it's no longer pink. Press the Cancel button to turn off the Instant Pot heating element. Drain the fat (keeping some for flavour if wanted).
- Add in 1 cup of the beef broth, mixing it in with the ground beef on the bottom.
- Break the spaghetti noodles in half. Place in random, different criss-cross patterns on top of the beef/ beef broth mixture. You are trying to created space between the noodles to try and prevent sticking.
- In a large bowl or large glass spouted measuring glass, combine the remaining beef broth, tomatoes, 4 cheese sauce, Italian seasoning, salt, pepper and dash of white sugar.
- Pout the liquid mixture on top of the pasta, around the sides, making sure you coat everything. Take a wooden spoon and gently push down on the spaghetti noodles, making sure that they are all underneath the liquid.
- Press the Manual Button ( you are going to use high pressure) and set for 7 minutes. Listen to make sure that it seals.
- When it's done, release the valve manually ( see the link in my suggestions in the post above). Stir the spaghetti, breaking up any noodles that stuck together. Let it sit for a few minutes, soaking up the extra liquid.
Notes
- Calorie and nutritional values are estimates and may differ depending on ingredient brands and exact measurements used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 699mg | 29% |
| Potassium | 822mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 37mg | 4% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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