Instant Pot Spaghetti (with or without meat!)
User Reviews
4.1
78 reviews
Good
-
Prep Time
6 mins
-
Cook Time
6 mins
-
Additional Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
320 kcal
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Course
Main Course
Instant Pot Spaghetti (with or without meat!)
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Here's how to make perfect Instant Pot Spaghetti two ways. You can make this with a classic meat sauce, or as a vegetarian dish, in under 30 minutes. It's the easiest one-pot meal!
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Ingredients
Meat Version:
- 1 pound lean ground beef or turkey
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 16 ounces dry spaghetti noodles (regular or whole wheat; see gluten-free note)
- 4 1/2 cups water
- 1 (25 oz.) jar marinara sauce
- 2 to 3 tablespoons tomato paste (optional)
Vegetarian Version:
- 16 ounces dry spaghetti noodles (regular or whole wheat; see gluten-free note)
- 1/2 cup dry red lentils (optional)
- Salt, to taste
- 5 cups water (use 1/2 cup less if you omit the lentils)
- 1 (25 oz.) jar marinara sauce
- 2 to 3 tablespoons tomato paste (optional)
Instructions
Meat Version:
- Press the Sauté button and allow the Instant Pot to heat up. (This helps prevent sticking.) Drizzle a bit of olive oil into the bottom of the pot, and add the ground meat, salt, and oregano. Stir and break up the meat until it is browned and cooked-through. Drain any grease, if needed, then continue with the following directions, adding the noodles directly on top of the cooked meat. (Don't stir!)
Vegetarian Version:
- Break the dry spaghetti noodles into thirds, so that they will easily fit into the Instant Pot. Add them to the pot in a criss-cross manner, so that they won't stick together and clump as they cook. (Remember, you can't stir the pot as they cook!)
- If you would like to add lentils, pour them in as you add the spaghetti noodles. This is optional, so if you omit them, use only 4 1/2 cups of water for this recipe. I like to add a teaspoon of salt at this point, too, so the noodles will have a little extra flavor as they cook.
- Pour the water over the noodles, then pour the jar of marinara sauce on top of that, covering as much of the top layer of noodles as you can. Add the tomato paste on top, if using, and don't stir.
- Secure the lid, and move the steam release valve to Sealing. Use the Manual or Pressure Cook button on your machine to cook at high pressure for 3 minutes. It will take roughly 10-15 minutes for the Instant Pot to come to pressure, so when the floating valve in the lid pops up, that's when the cooking countdown will begin.
- When the cooking is complete, allow the pressure to naturally release for 10 minutes. The screen will read LO:10. Move the steam release valve to Venting to release the remaining pressure. When the floating valve in the lid drops, it's safe to remove the lid.
- Use tongs to stir the spaghetti, mixing the sauce throughout evenly. If the spaghetti looks a little watery at first, stirring the pasta will hellp the rest of the water absorb. Season to taste, and serve warm with your favorite toppings.
- Leftover spaghetti can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
67g
(22%)
Protein
15g
(30%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
60mg
(3%)
Potassium
360mg
(10%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
81IU
(2%)
Vitamin C
2mg
(2%)
Calcium
47mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 67g | 22% |
| Protein | 15g | 30% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 60mg | 3% |
| Potassium | 360mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
78 reviews
Good
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