Instant Pot Spaghetti Recipe
Easy, effortless and almost mess-free! This Instant Pot spaghetti is made in one pot in just 30 minutes. It's a delicious meal the entire family will love.
Servings: 6 servings
- 1 tbsp olive oil
- 1 small yellow onion diced
- 6 cremini mushrooms diced(optional)
- 2 cloves garlic minced
- 1/4 tsp garlic powder
- 1 lb lean ground beef
- 2 cup low-sodium chicken broth or water
- 5 cup spaghetti sauce 40 oz
- 2 tbsp tomato paste
- 12 oz thin spaghetti broken in half lengthwise
- 1/3 cup freshly grated parmesan cheese divided
- basil or parsley freshly chopped(optional)
Turn Instant Pot on to SAUTE. Once hot, add olive oil and saute onion, mushroom and garlic for 2 minutes. Add beef and break into chunks. Let beef sit for 2 minutes, stir, repeat twice.
Pour in water or broth, spaghetti sauce, and tomato paste, stir to combine. Sink half of the noodles in the sauce, then lay the remaining noodles over top, making sure they are submerged.
Place lid on, and turn Instant Pot on MANUAL mode with high pressure selected for 8 minutes.
Once cooked, allow for the pressure to release manually by switching the valve to venting, this usually takes 5 minutes.
Stir in 3 tablespoons of parmesan cheese, then let rest for two minutes (this will allow some of that extra liquid to soak in).
Serve with remaining parmesan and a sprinkle of fresh herbs, if desired.
Serving: 6g | Calories: 438kcal | Carbohydrates: 58g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 1276mg | Potassium: 1309mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1013IU | Vitamin C: 17mg | Calcium: 122mg | Iron: 5mg