0 from 3 votes
Instant Pot Spaghetti
Get ready for a fast a delicious instant pot spaghetti recipe!! So delicious, packed with flavor and super easy to prepare.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
7 mins
Total Time
17 mins
Servings: 6 people
Calories: 388 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ cup onion
- 2 cloves garlic minced
- ½ teaspoon salt
- 2 teaspoons Italian seasoning
- ½ pound Spaghetti uncooked
- 28 ounces crushed tomato large can
- 6 ounces tomato paste small can
- ½ cups beef broth
- 1 cup mozzarella cheese
Instructions
- Turn the instant pot or multicooker on saute mode.
- Add the olive oil, ground beef, and onion.
- Saute until ground beef is almost browned and onion is soft.
- Add the garlic, salt, and Italian seasonings. Cook for 30 seconds. Cancel saute mode.
- Add the tomato sauce, tomato paste, and broth. Stir until combined.
- Add the pasta, gently making sure it is all submerged in the liquid.
- Place the lid on and turn to sealing.
- Set to high pressure for 5 minutes.
- Let natural pressure release for 7 minutes.
- Release the remaining pressure.
- Remove the lid and toss the pasta. Let sit for 5 minutes.
- Add the mozzarella cheese and toss to combine.
Cup of Yum
Nutrition Information
Calories
388kcal
(19%)
Carbohydrates
46g
(15%)
Protein
19g
(38%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Cholesterol
42mg
(14%)
Sodium
812mg
(34%)
Potassium
914mg
(26%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
854IU
(17%)
Vitamin C
20mg
(22%)
Calcium
180mg
(18%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 388
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 42mg | 14% |
| Sodium | 812mg | 34% |
| Potassium | 914mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 854IU | 17% |
| Vitamin C | 20mg | 22% |
| Calcium | 180mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.