Instant Pot Spaghetti
User Reviews
5
-
Prep Time
15 mins
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Cook Time
4 mins
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Total Time
19 mins
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Servings
6
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Calories
414 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Spaghetti
Description
The recipe begins by sautéing chopped onion and garlic in olive oil inside the Instant Pot until translucent. Ground beef is then browned and seasoned with salt, pepper, and Italian seasoning. Tomato sauce and crushed tomatoes are added alongside water, creating the cooking liquid.
Broken spaghetti noodles are carefully laid on top of the sauce without stirring, ensuring they submerge evenly. Cooking under high pressure for 8 minutes softens the noodles while integrating flavors.
After a quick pressure release, stirring the dish combines the ingredients into a cohesive spaghetti with meaty tomato sauce. This one-pot method simplifies cooking and cleanup, making it suitable for a hearty dinner.
The notes highlight that breaking the noodles in half and evenly arranging them prevents clumping and that this recipe is designed for a 6-quart Instant Pot.
Ingredients
- 1 Tablespoon olive oil
- 1 onion chopped, small
- 1 Tablespoon garlic minced
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 can crushed tomatoes (14.5 ounces)
- 1 can tomato sauce (14.5 ounces)
- 3 cups water
- 8 ounces spaghetti noodles (broken in half)
Instructions
- Turn the Instant Pot on the sauté setting and add the olive oil. Once hot, add the chopped onion and garlic. Sauté until the onion is translucent.
- Add the ground beef to the Instant Pot. Season with salt, black pepper, and Italian seasoning. Sauté until the meat is browned. Turn off the sauté function.
- Add the crushed tomatoes and tomato sauce to the pot, stirring to combine with the meat.
- Add the water to the Instant Pot.
- Lay the broken spaghetti noodles on top of the liquid, spread out as much as possible to avoid clumping. Do not stir them into the liquid; just gently press the noodles down into the liquid to ensure they are adequately submerged.
- Seal the Instant Pot lid, making sure the vent is set to sealing. Select the Manual or Pressure Cook setting and cook on high pressure for 8 minutes.
- Once the cooking time is up, perform a quick release by moving the vent to venting. Wait until all the pressure has released before opening the lid.
- Stir the spaghetti well, making sure to separate any noodles that may have stuck together.
- Serve warm and enjoy!
Notes
- Break spaghetti noodles in half and spread evenly on liquid to prevent clumping.
- This recipe is designed for use with a 6-quart Instant Pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 21g | 42% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 1075mg | 45% |
| Potassium | 869mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 16mg | 18% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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