Instant Pot Spaghetti
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
12 mins
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Quick Release Time
3 mins
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Total Time
25 mins
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Servings
6
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Calories
484 kcal
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Course
Main Course, Dinner
Instant Pot Spaghetti
Description
Instant Pot Spaghetti blends ground beef sautéed with onion and garlic, then simmers with diced tomatoes, tomato sauce, Italian seasoning, sugar, and red wine or broth. The spaghetti noodles, broken for easy cooking, are added directly to the sauce and cooked under high pressure. This technique lets the pasta absorb the sauce flavor as it cooks, resulting in a rich, hearty dish.
The sugar balances tomato acidity, while the seasoning blend adds familiar Italian flavors. Garnishing with Parmesan cheese and fresh parsley enhances texture and freshness. Clumps of spaghetti forming during cooking can be separated with forks before serving.
This recipe is flexible: you can omit the ground beef to keep it vegetarian and substitute red wine with beef broth if preferred. Leftovers store well in the refrigerator for up to five days.
Ingredients
Spaghetti
- 2 tablespoons olive oil
- 1½ pounds ground beef
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 tablespoon sugar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 14 ounces diced tomatoes
- 2 cups tomato sauce
- 1 cup water
- ½ cup red wine
- 8 ounces spaghetti uncooked, broken in half
Garnish
- ½ cup Parmesan Cheese
- 1 tablespoon parsley chopped, fresh
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Add the olive oil to the instant pot and heat. Add the ground beef and break it up with a wooden spoon. Cook the beef for about 3 minutes or until the meat is no longer pink.
- Add the rest of the spaghetti ingredients to the instant pot and stir well. Close the lid. Cook on high pressure (Manual setting) for 8 minutes.
- Once the Instant Pot cycle is complete, quick release the pressure and stir well. Serve garnished with Parmesan cheese and parsley.
Notes
- If the spaghetti clumps together after cooking, use two forks to gently separate before serving.
- Red wine can be replaced with beef broth for a non-alcoholic variation.
- Omitting the ground beef makes this recipe suitable for vegetarians.
- The sugar balances acidity from the tomatoes to round out the flavor.
- After cooking, stir well to fully incorporate the sauce and pasta.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Always follow your Instant Pot manufacturer's guide for proper use and safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 484kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 33g | 66% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 79mg | 26% |
| Sodium | 1029mg | 43% |
| Potassium | 929mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 566IU | 11% |
| Vitamin C | 15mg | 17% |
| Calcium | 173mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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