Instant Pot Spaghetti

Name: Instant Pot Spaghetti
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Yield: 6 serving
Ingredients: 2 tablespoons olive oil; 1½ pounds ground beef; 1 large onion; 3 cloves garlic; 1 tablespoon Italian seasoning; 1 tablespoon sugar; ¾ teaspoon salt; ½ teaspoon pepper; 14 ounces diced tomatoes; 2 cups tomato sauce; 1 cup water; ½ cup red wine; 8 ounces Spaghetti; ½ cup Parmesan Cheese; 1 tablespoon fresh parsley

User Reviews

4.7

96 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Quick Release Time
3 mins
Total Time
25 mins
Servings
6
Calories
484 kcal
Course
Main Course, Dinner
Cuisine
Italian, American

Instant Pot Spaghetti

Joseph Powell

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Classic spaghetti, made in the Instant Pot! My Instant Pot Spaghetti recipe is as easy as 1,2,3! Requiring simple, kitchen staple ingredients and minimal prep, you can sit back and let the instant pot do all the work for you! Perfect for busy weeknights!

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Ingredients

Servings

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 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 fresh parsley chopped

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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.

Equipments used:

Notes

It's ok if your spaghetti ended up in big clumps. Simply use 2 forks to tear them apart, the spaghetti will still be cooked through.
If you don’t want to use red wine, substitute it with beef broth!
You can omit the ground beef to keep this recipe vegetarian.
You might be thinking, why is there sugar in this? It's important to balance the flavors of the dish and to cut through the acidity of the tomatoes!
When you first open the instant pot, it may seem like there's too much sauce, just stir everything together well to incorporate all the liquid.
Always make sure to read the manufacturer's guide for detailed instructions on how to use your instant pot.
Transfer to an airtight container and store in the fridge for 3 to 5 days. Make sure to refrigerate after eating because bacteria will start to grow.

Nutrition Information

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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 (27%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 566IU (11%) Vitamin C 15mg (17%) Calcium 173mg (17%) Iron 5mg (28%)

Nutrition 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%