Instant Pot Spaghetti
User Reviews
4.8
162 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
6
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Calories
380 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Spaghetti
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This Instant Pot Spaghetti recipe is made with a delicious homemade meat sauce and is ready to eat in under 30 minutes!
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Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- salt , pepper,
- 1 small yellow onion , chopped
- 2 cloves garlic , minced
- 3 Tablespoons fresh basil leaves , chopped (2 teaspoons dried basil)
- 1/2 teaspoon garlic powder , sugar
- 1 teaspoon Italian seasoning
- 1 Tablespoon red wine vinegar
- 8 ounces spaghetti noodles
- 28 ounce can crushed tomatoes
- 2 Tablespoons tomato paste
- 1 cup water
- 1/3 cup freshly grated Parmesan cheese , for topping
- fresh chopped parsley , chopped, for garnish
- crushed red pepper flakes , optional, for garnish
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Instructions
- Set the Instant Pot to saute. Add the ground beef and sausage, and season well with salt and pepper.
- Cook the meat, breaking the meat up into pieces until it’s browned. Drain grease.
- (At this point I like to put the meat in my food processor and pulse it 2-3 times to break it up into very small pieces. I think it makes the sauce smoother and yummier. Then add it back to the IP. This step is completely optional).
- Add onion to the pot and cook until tender, 2-3 minutes.
- Add the garlic, garlic powder, sugar, Italian seasonings, red wine vinegar.
- Turn the Instant Pot off.
- Break the spaghetti noodles in half and place on top of meat mixture.
- Stir together the crushed tomato and tomato paste and pour over the noodles.
- Add water.
- Push the spaghetti down with a spoon if necessary to make they are submerged.
- Seal the instant pot and set it to manual mode, high pressure, 5 minutes cooking time.
- When the time is up, allow pressure to naturally release for 5 minutes, and then do a quick release. I place a towel over the quick release spout to catch the steam.
- Open IP and gently toss everything together.
- Serve warm topped with fresh parmesan, crushed red pepper flakes, and fresh chopped parsley.
Equipments used:
Notes
- Make Ahead Instructions: The meat can be browned up to 2 days in advance.
- Freezing Instructions: Remove as much air as possible to prevent freezer burn. Store in a freezer safe container or bag for up to 3 months. Let thaw overnight in the fridge before reheating. For best results, cook the spaghetti for only 3 minutes at high pressure, so the noodles don't over cook when reheated, after freezing.
- Try my other Instant Pot Recipes!
Nutrition Information
Show Details
Calories
380kcal
(19%)
Carbohydrates
41g
(14%)
Protein
21g
(42%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Cholesterol
52mg
(17%)
Sodium
523mg
(22%)
Potassium
779mg
(22%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
420IU
(8%)
Vitamin C
15.9mg
(18%)
Calcium
78mg
(8%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 52mg | 17% |
| Sodium | 523mg | 22% |
| Potassium | 779mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 15.9mg | 18% |
| Calcium | 78mg | 8% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
162 reviews
Excellent
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