Instant Pot Spaghetti
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
490 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Spaghetti
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Instant Pot spaghetti is a fantastic one-pot meal with easy clean up! Jar sauce keeps it easy, and you can add meat or keep it vegetarian.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef ground bison, or meatless crumbles
- 1 teaspoon kosher salt
- 1 tablespoon dried parsley
- 1 teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 3 cloves garlic minced, about 1 tablespoon
- 4 cups chopped kale chard, or other hearty greens (optional)
- 2 cups water divided
- 1 (24-ounce) jar marinara or other tomato-based pasta sauce
- 8 ounces dry whole wheat spaghetti
- ⅓ cup grated Parmesan cheese plus additional for serving
- chopped fresh basil or parsley for serving
Instructions
- Turn the Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the ground beef. Brown the meat, breaking it up into pieces with a wooden spoon. Add the salt, parsley, onion powder, and red pepper flakes. Continue to cook and break apart, until the meat is fully cooked through, about 5 minutes.
- Stir in the garlic and cook 30 seconds. Pour in 3/4 cup of the water and scrape along the bottom of the pot to remove any stuck-on bits.
- Add the kale (if using) and sauce and stir to evenly combine.
- Break the spaghetti noodles in half, and then place them in two layers directly over the beef. DO NOT STIR.
- Fill the now-empty pasta jar with the remaining 1 1/4 cups water. Place the lid back on the jar, shake gently, then pour the rinsed liquid evenly over the pasta (again, DO NOT STIR).
- Cover and seal the Instant Pot. Cook on HIGH (manual) for 8 minutes.
- As soon as the cook time has elapsed, immediately vent to release the remaining pressure. Carefully open the lid and stir in the Parmesan. At this point, the pasta will look a little soupy, but it will thicken up as it sits.
- Turn off the Instant Pot. Let sit uncovered a few additional minutes to cool and to allow the extra liquid to absorb. Stir once more. Scoop into serving bowls and sprinkle generously with Parmesan cheese and a sprinkle of fresh parsley.
Notes
- TO STORE: Refrigerate spaghetti in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze spaghetti in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4)
Calories
490kcal
(25%)
Carbohydrates
57g
(19%)
Protein
39g
(78%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
78mg
(26%)
Potassium
1298mg
(37%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
7549IU
(151%)
Vitamin C
76mg
(84%)
Calcium
317mg
(32%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 490kcal | 25% |
| Carbohydrates | 57g | 19% |
| Protein | 39g | 78% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 78mg | 26% |
| Potassium | 1298mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 7549IU | 151% |
| Vitamin C | 76mg | 84% |
| Calcium | 317mg | 32% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
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