Instant Pot Spaghetti (with or without meat!)
User Reviews
4.1
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Prep Time
6 mins
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Cook Time
4 mins
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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!)
Description
This Instant Pot Spaghetti recipe offers two versions: one with browned ground beef or turkey, and a vegetarian option featuring red lentils. In the meat version, browned meat is cooked first, then dry spaghetti noodles are placed over it with marinara sauce and water added on top. For the vegetarian style, dry spaghetti and optional lentils are layered in the pot with seasonings, marinara, tomato paste, and water. The crucial technique is to add ingredients in a specific order, avoiding stirring to prevent noodles clumping or sticking to the pot.
Pressure cooking combines the flavors and cooks the spaghetti quickly, producing tender pasta infused with the tomato sauce and seasonings. The lentils in the vegetarian version cook along with the noodles, providing a protein boost and hearty texture similar to meat-based dishes. The final result is a hands-off, one-pot spaghetti meal that is filling and versatile.
The dish works well as a main meal served with simple sides like salad or garlic bread. The method reduces cleanup and speeds preparation while delivering familiar flavors. Adjust seasons and water amount according to the actual pasta type and ingredient variations to achieve preferred doneness.
Ingredients
Meat Version:
- 1 pound ground beef lean, or turkey
- 1 teaspoon salt
- 1/2 teaspoon basil dried
- 16 ounces spaghetti regular or whole wheat; see gluten-free note, dry
- 4 1/2 cups water
- 1 (25 oz.) marinara sauce jar
- 2 to 3 tablespoons tomato paste (optional)
Vegetarian Version:
- 16 ounces spaghetti regular or whole wheat; see gluten-free note, dry
- 1/2 cup red lentils optional, dry
- salt to taste
- 5 cups water (use 1/2 cup less if you omit the lentils)
- 1 (25 oz.) marinara sauce jar
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.1
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