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Instant Pot Spaghetti

This Instant Pot Spaghetti recipe is made with a delicious homemade meat sauce and is ready to eat in under 30 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 380 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Set the Instant Pot to saute. Add the ground beef and sausage, and season well with salt and pepper.
  2. Cook the meat, breaking the meat up into pieces until it’s browned. Drain grease.
  3. (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).
  4. Add onion to the pot and cook until tender, 2-3 minutes.
  5. Add the garlic, garlic powder, sugar, Italian seasonings, red wine vinegar.
  6. Turn the Instant Pot off.
  7. Break the spaghetti noodles in half and place on top of meat mixture.
  8. Stir together the crushed tomato and tomato paste and pour over the noodles.
  9. Add water.
  10. Push the spaghetti down with a spoon if necessary to make they are submerged.
  11. Seal the instant pot and set it to manual mode, high pressure, 5 minutes cooking time.
  12. 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.
  13. Open IP and gently toss everything together.
  14. Serve warm topped with fresh parmesan, crushed red pepper flakes, and fresh chopped parsley.

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

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

% 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.