Instant Pot Spaghetti
User Reviews
5
-
Prep Time
3 mins
-
Cook Time
10 mins
-
Total Time
13 mins
-
Servings
6 people
-
Calories
495 kcal
-
Course
Main Course
-
Cuisine
Italian
Instant Pot Spaghetti
Description
This recipe uses the sauté function of the Instant Pot to brown and crumble ground beef with garlic and Italian seasoning, building a flavorful base. After deglazing with water or broth, spaghetti noodles are broken in half and arranged in a crisscross pattern to reduce sticking. The diced tomatoes and most marinara sauce are poured atop the noodles without stirring to avoid pasta clumping and burning.
Cooking under high pressure for six minutes quickly softens the pasta while carrying flavors through the dish. Quick pressure release prevents overcooking and mushiness. Stirring after cooking blends the layers and adds the remaining marinara sauce. Freshly grated Parmesan cheese and chopped basil provide garnish and an herbal finish.
Serving this spaghetti hot makes for a hearty meal that combines meat, pasta, and sauce conveniently with minimal cleanup. Adjusting liquid amounts for pot size and careful layering are key to success in this one-pot method.
Leftovers can be reheated gently. Doubling the recipe is possible in larger Instant Pots using the same timing.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 garlic or 1 teaspoon garlic powder, clove, minced
- 2 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- 1 cup water 6 quart Instant Pot use 1 cup, 8 quart Instant Pot use 1.5 cups, or beef broth
- 1 (16 oz) spaghetti pasta
- 1 (28 oz) marinara sauce good-quality, jarred
- 1 (14.5 oz) diced tomatoes
- Parmesan Cheese freshly grated, for garnishing
- basil chopped, for garnishing
Instructions
- Set the Instant Pot on [Sauté] mode. Wait until the display reads "Hot". Then, add olive oil, ground beef, garlic, Italian seasoning, salt, and pepper. Cook and crumble the meat until no longer pink. Then, press [Cancel].
- Deglaze the pot with water (or beef broth), scraping any brown bits stuck to the bottom of the pot. Break the spaghetti noodles in half and lay them in a crisscross pattern so that it does not clump together. Do not stir. Pour in the diced tomatoes and ⅔ of the marinara sauce (save the rest for later).
- Close the lid, making sure the pressure release valve is in the "sealing" position. Press [Pressure Cook/Manual] and set it on High Pressure for 6 minutes. When the time is up, quickly release the pressure by turning the pressure release valve to the "venting" position. Stir the spaghetti and add the rest of the marinara sauce.
- Serve immediately with freshly grated Parmesan cheese and chopped basil.
Notes
- Use 1 cup water for a 6-quart Instant Pot and 1.5 cups for an 8-quart to provide adequate liquid for cooking.
- Do not stir after adding ingredients; layering pasta and sauce properly prevents burn notices and clumping.
- Breaking noodles in half and laying them crisscrossed helps prevent them from sticking together during cooking.
- Quick release pressure immediately after cook time to avoid overcooking pasta.
- Use sauté mode after cooking to reduce excess liquid if desired.
- The recipe can be doubled in an 8-quart Instant Pot with the same cook time; for a 6-quart, scaling is limited to 1.5 times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 57g | 19% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 61mg | 3% |
| Potassium | 387mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
