Instant Pot Spaghetti
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Instant Pot Spaghetti
Description
This recipe begins by combining marinara sauce, canned diced tomatoes, Italian seasoning, garlic powder, onion powder, salt, pepper, and a pinch of sugar to balance acidity, creating a rich sauce mix. Ground beef is browned in the Instant Pot using the sauté function, then drained of excess fat. Water is added over the browned beef, followed by evenly broken spaghetti broken into pieces and spread out to prevent clumping.
The prepared tomato sauce is poured over the spaghetti to fully cover it. Pressure cooking this mixture cooks the spaghetti along with the meat and sauce, infusing flavor throughout. The method requires not stirring before cooking to avoid gummy pasta or burn spots. Once cooked, the pasta and sauce blend into a cohesive dish, ready to serve, optionally garnished with Parmesan cheese.
Leftovers store well for several days refrigerated or can be frozen for up to two months. Using the specified amount of water ensures proper pressure buildup and prevents burning during cooking. This recipe offers a balanced, hearty spaghetti dish prepared efficiently in one pot.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 24 ounces marinara sauce
- 14 ounces tomato 14-15oz size cans will work, diced or crushed
- 16 ounces spaghetti uncooked
- 2 cups water
- Parmesan Cheese optional, to garnish
Instructions
- Pour spaghetti sauce into a large bowl. Add crushed tomatoes to bowl. Stir in Italian seasoning, garlic powder, onion powder, salt, pepper and sugar and mix to combine. Set this mixture aside.
- Add the olive oil to your instant pot and set the function to saute. Break up the ground beef and add it to the oil. As it browns, use a hard spatula or wooden spoon to stir and break up the meat so that you don’t have any large chunks. Cook the beef completely through. Turn off the saute function. Drain excess fat from the pot. Make sure that you scrape the bottom of the instant pot well with the wooden spoon. We don’t want any bits stuck there when we pressure cook later.
- Pour 2 cups of water over the cooked ground beef.
- Break handfuls of the spaghetti in half and place it on top of the water. Criss-cross and spread out the handfuls so that the spaghetti is not in a big clump.
- Pour the spaghetti sauce mixture over the noodles until they are completely covered. Make sure there is liquid above and below the spaghetti to help it cook evenly. Press the spaghetti down a little under the sauce if there is still some uncovered after adding the sauce. Do not stir. The sugar from the sauce needs to stay above the bottom of the pot while cooking, otherwise it will crystallize and begin to burn.
- Seal the pressure cooker and set the time for 8 minutes on high pressure. When the cook time is done, use the quick release. When the pressure is released, give the spaghetti a thorough stir to mix together all the ingredients. Leave the lid off and allow it to sit for a few minutes before serving so the sauce can thicken. Garnish with parmesan cheese if desired, and serve.
Notes
- Store leftovers in the refrigerator for 3-5 days or freeze for up to 2 months.
- Use the full 2 cups of water to ensure proper steam and prevent burning in the Instant Pot.
- Do not stir the pasta before cooking to avoid gummy texture and burning; stir only after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 69g | 23% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 1129mg | 47% |
| Potassium | 962mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 14mg | 16% |
| Calcium | 82mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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