4.7 from 96 votes
Instant Pot Spaghetti
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!
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
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 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
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.
Cup of Yum
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
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
% 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.