Instant Pot Spaghetti
Instant Pot spaghetti means you can get the classic comfort food on the table in less time with only one pot. It turns the dish it into the ultimate in delicious convenience food that you will want to add to your regular rotation.
Servings: 6
Calories: 278kcal
Ingredients
- 1 lb lean ground beef
- 1 1/2 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 2 cups chicken broth
- 8 oz spaghetti pasta uncooked
- 25 oz jar pasta sauce
Instructions
- Turn your Instant Pot onto saute mode. Add the ground beef, breaking it up with a sturdy spatula as it cooks. Cook until completely browned. Hit the cancel button to turn the pot off.
- Add all of the seasonings plus the broth, stirring until evenly combined, and scraping up any browned bits off the bottom of the pot liner as you go.
- Break the dried pasta in half, then divide it into two parts. Add the first half of the halved pasta to the pot, but try to lay it out in three sections. It should be on top of each other but fanning out. This fanning out will prevent clumping/sticking while cooking. Repeat with the remaining pasta. The more different directions the pasta groups are splayed out in- the better!
- Pour the pasta sauce evenly out over the pasta, but DO NOT stir.
- Add the lid, turning to close, and set the vent valve to the sealed position. Cook the spaghetti for 7 minutes at high pressure.
- When the pot beeps to indicate cooking's done, carefully perform a controlled quick release. Once the pin's dropped, open the lid and remove.
- Stir the pasta, and do not be worried about the remaining liquid. Let the stirred pasta rest for a few minutes and it will absorb it.
- Let the pasta mixture rest 3-5 minutes, before serving.
- Top with your favorite spaghetti garnishes and enjoy!
Notes
- The more different directions the pasta groups are splayed out in- the better! Splaying the pasta out prevents clumpy pasta.
- Feel free to sub ground pork, Italian sausage or turkey sausage for the beef.
- I don't drain the meat after I brown it for convenience sake. You absolutely can if you want to.
- You can use different pasta if you prefer. To get the cook time for the Instant Pot, divide the cook time listed on the pasta box in half and subtract a minute.
- This recipe was made in an 8 quart pressure cooker. The size would allow you to double the recipe if you'd like.
- For spicier pasta, add a pinch of red pepper flakes.
- To make a sweeter sauce, add a pinch of sugar.
Nutrition
Calories: 278kcal | Carbohydrates: 36g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1152mg | Potassium: 806mg | Fiber: 3g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 4mg