Instant Pot Spaghetti

Over this time of quarantine, I’ve stepped out of my comfort zone and have really tried to up my Instant Pot game. I thought through what I make on a regular basis that isn’t really that great and Spaghetti actually came to mind! Yeah, my Spaghetti is never that great. The sauce ends up runny. The noodle and sauce separate. I decided maybe the Instant Pot will be all the answers to this issue.

And I was right! It did fix all my issues. My spaghetti in the Instant Pot is melded together and my kids say its the best spaghetti they’ve ever had. It’s so easy and fast. You have to try it!

A heads up that I have the Instant Pot Duo 7-in-1 Electric Pressure Cooker – 6 Quart – 14 One-Touch Programs. If you have a smaller Instant Pot, you’ll need to adjust the recipe accordingly.

Servings: 4-6
Prep Time: 10 minutes
Cooking Time: 18 minutes + about 10 minutes to get IP to the correct pressure
Total Time : 28 minutes

Ingredients:
1 lb. lean ground beef
1 onion, chopped
1 tsp. salt
1/4 tsp. pepper
2 tsp Italian seasoning
1/2 tsp. dried basil or 1 tbsp. fresh basil
3 cloves minced Garlic or 1 tbs. garlic powder
8 oz Spaghetti Noodles (broken into thirds)
1 (14 oz) can Diced Tomatoes with juice
1 (24 oz) jar spaghetti sauce (I use homemade – recipe coming soon)
2 cups beef/chicken broth or water,
Parmesan Cheese (for garnish)

Directions:
1. Press Sauté button on your IP. Once it’s hot, add in a couple tablespoons of Olive Oil along with onions. Allow onions to soften. Then, add the ground beef. Break meat into small pieces.
2. Add salt, pepper, Italian seasoning, basil, garlic/garlic powder, and stir. Allow to cook for a few minutes until the meat is mostly done. Keep a close eye on it so that it does not burn. Drain the grease.
4. Break the spaghetti noodles into thirds and lay noodles on top of beef mixture. Scatter them. Make sure they are not laying side by side to ensure they get cooked thoroughly. Cancel the Sauté setting.
5. Pour in the broth/water. Do not stir.
6. Pour the diced tomatoes and spaghetti sauce over the noodles. Do not stir. Make sure there are no exposed noodles otherwise they will not cook completely and will be crunchy.
7. Place the lid and lock into place. Make sure your steam release knob to the sealed position.
8. Press the Pressure Cook/Manual button or dial and use the + or – or dial to select 8 minutes (if you prefer softer noodles) or 6 minutes (for al dente).
9. When the pressure cooking cycle is complete, turn off the pot and do a controlled Quick Release of the pressure/steam. Wait for the pin in the lid to drop down and then open the lid.
10. Stir the spaghetti making sure sauce and noodles are blend together. If the noodles are not cooked enough for you, put the lid back on Venting or use a glass lid if you have one of those. Let it sit a few minutes while you gather other things for meal. If some of your noodles stuck together, use a fork to pull them apart. Although, I’ve never had this happen.

Serve with Parmesan cheese, a salad, and garlic bread to round out the meal.

~Adapted from several bloggers

Instant Pot Spaghetti

 

Print

Prep time

20 mins

Cook time

8 mins

Total time

28 mins

 

Author: Lysha @ A Camera & A Cookbook

Recipe type: Main

Cuisine: Italian

Serves: 4-6

Ingredients

• 1 lb. lean ground beef
• 1 onion, chopped
• 1 tsp. salt
• ¼ tsp. pepper
• 2 tsp Italian seasoning
• ½ tsp. dried basil or 1 tbsp. fresh basil
• 3 cloves minced Garlic or 1 tbs. garlic powder
• 8 oz Spaghetti Noodles (broken into thirds)
• 1 (14 oz) can Diced Tomatoes with juice
• 1 (24 oz) jar spaghetti sauce (I use homemade - recipe coming soon)
• 2 cups beef/chicken broth or water,
• Parmesan Cheese (for garnish)

Instructions

1. Press Sauté button on your IP. Once it's hot, add in a couple tablespoons of Olive Oil along with onions. Allow onions to soften. Then, add the ground beef. Break meat into small pieces.
2. Add salt, pepper, Italian seasoning, basil, garlic/garlic powder, and stir. Allow to cook for a few minutes until the meat is mostly done. Keep a close eye on it so that it does not burn. Drain the grease.
3. Break the spaghetti noodles into thirds and lay noodles on top of beef mixture. Scatter them.
4. Make sure they are not laying side by side to ensure they get cooked thoroughly. Cancel the Sauté setting.
5. Pour in the broth/water. Do not stir.
6. Pour the diced tomatoes and spaghetti sauce over the noodles. Do not stir. Make sure there are no exposed noodles otherwise they will not cook completely and will be crunchy.
7. Place the lid and lock into place. Make sure your steam release knob to the sealed position.
8. Press the Pressure Cook/Manual button or dial and use the + or - or dial to select 8 minutes (if you prefer softer noodles) or 6 minutes (for al dente).
9. When the pressure cooking cycle is complete, turn off the pot and do a controlled Quick Release of the pressure/steam. Wait for the pin in the lid to drop down and then open the lid.
10. Stir the spaghetti making sure sauce and noodles are blend together. If the noodles are not cooked enough for you, put the lid back on Venting or use a glass lid if you have one of those. Let it sit a few minutes while you gather other things for meal. If some of your noodles stuck together, use a fork to pull them apart. Although, I've never had this happen.

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