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Instant Pot Spaghetti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 65 reviews
  • Author: Kimberly
  • Prep Time: 8 minutes
  • Cook Time: 10 minutes
  • Total Time: 18 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Italian-American

Description

This Instant Pot Spaghetti recipe provides a quick and delicious one-pot meal featuring tender spaghetti cooked alongside a flavorful ground beef and tomato sauce, seasoned with Italian spices and fresh basil. Ready in just 18 minutes, it’s perfect for a satisfying weeknight dinner with minimal cleanup.

Ingredients

Meat and Aromatics

  • 1 pound lean ground beef
  • 1 medium onion, diced
  • Drizzle of olive oil
  • 6 cloves garlic, minced

Spices and Seasonings

  • 1 tablespoon tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons granulated sugar
  • Salt and pepper, to taste

Tomato and Broth

  • 1 (28-ounce) can whole tomatoes
  • 1 (15-ounce) can tomato sauce
  • 2 cups low sodium chicken broth (or water)

Pasta and Garnishes

  • 1 pound thick spaghetti
  • 1/2 cup Parmesan cheese, plus more for serving
  • 1/4 cup fresh basil, chopped
  • Crusty bread or garlic bread, for serving (optional)

Instructions

  1. Brown beef: Press the “sauté” button on the Instant Pot and add a drizzle of olive oil. Once hot, add the lean ground beef and diced onion, cooking until the beef is browned and the onion is softened.
  2. Add flavor: Stir in minced garlic, tomato paste, Italian seasoning, onion powder, garlic powder, granulated sugar, salt, and pepper. Cook for 1 minute to allow the spices and paste to bloom, then press “cancel” to stop sautéing.
  3. Layer ingredients: Add the canned whole tomatoes and tomato sauce. Use a potato masher to crush the tomatoes directly in the pot. Break the spaghetti in half and layer it crosswise over the sauce. Pour in the low sodium chicken broth (or water) and gently stir, making sure to scrape the bottom of the pot to prevent any food from sticking or burning.
  4. Pressure cook: Secure the Instant Pot lid and set the valve to “sealing.” Cook on high pressure for 8 minutes. After cooking, carefully perform a manual release of the pressure.
  5. Serve: Use a pasta fork to break up any clumps of spaghetti and evenly mix the pasta with the sauce. Stir in the Parmesan cheese and fresh chopped basil. Adjust seasoning with additional salt and pepper as needed. Serve immediately with optional crusty or garlic bread.

Notes

  • Breaking the spaghetti in half helps it fit better in the Instant Pot and cook evenly.
  • Scraping the bottom of the pot before pressure cooking is crucial to avoid the burn warning on the Instant Pot.
  • You can substitute chicken broth with water for a lighter base if preferred.
  • For a vegetarian version, replace ground beef with plant-based ground meat or mushrooms and use vegetable broth.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.

Find it online: https://slsrecipes.com/instant-pot-spaghetti-recipe/