Instant Pot Spaghetti Recipe
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
8
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Calories
524 kcal
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Course
Main Course
Instant Pot Spaghetti Recipe
Description
The recipe starts by browning ground beef with seasoning and oregano in the Instant Pot using the sauté function, ensuring flavorful meat pieces. After draining excess fat, canned crushed tomatoes and water are added to create the sauce. The spaghetti noodles are broken and arranged on top, then additional water ensures noodles are covered for even cooking. The pot is sealed and cooked under high pressure for eight minutes, allowing noodles to cook directly in the sauce for blend of flavors. After releasing pressure quickly and stirring, the dish is served with grated Parmesan cheese for added saltiness and richness.
This one-pot method yields a cohesive spaghetti dish with tender noodles soaked in a savory meat and tomato sauce. It simplifies the process by combining cooking steps and reduces cleanup compared to stovetop cooking. The dish is suitable as a main course for casual meals.
Instructions include options for make-ahead storage and freezing without Parmesan cheese to maintain freshness. Reheating after thawing can be done gently in the microwave or stovetop.
Ingredients
- 2 pounds ground beef
- 1 teaspoon seasoning mix Stone House brand
- 1 teaspoon oregano dried
- 1 (28-ounce) cans crushed tomatoes
- 4.5 .5 cups water
- 1 pound spaghetti noodles broken into half
- 1/2 /2 cup Parmesan Cheese grated
Instructions
- Set the Instant Pot to saute. Add ground beef, breaking up with a wooden spoon as you cook until the ground beef is browned throughout, about 5 minutes. Turn off the Instant Pot and drain away any excess drippings.
- Add Stone House Seasoning, dried oregano, crushed tomatoes, and water. Stir to combine. Place the spaghetti noodles on top of the meat mixture. Add additional water as needed to make sure that all of the spaghetti noodles are covered.
- Secure the lid onto the Instant Pot and cook for 8 minutes at high pressure. Once cooking has completed, carefully use the quick release to release the remaining pressure. Remove the lid of the Instant Pot and stir the spaghetti to combine.
- Serve with Parmesan cheese.
Notes
- This dish can be prepared ahead by cooling completely, storing untopped in the refrigerator for up to three days.
- For freezing, portion cooked spaghetti and sauce without Parmesan cheese into airtight containers, freeze up to two months, and thaw in the refrigerator before reheating.
- Top with grated Parmesan cheese only after reheating to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 43g | 14% |
| Protein | 29g | 58% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 477mg | 20% |
| Potassium | 438mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 49IU | 1% |
| Calcium | 115mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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