Instant Pot Spaghetti
There's no easier meal than Spaghetti made in the Instant Pot; one pot to clean, minimal effort, and ready in less than 30 minutes!
Servings: 6
Calories: 380kcal
Cost: 10
Equipment
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- salt , pepper,
- 1 small yellow onion , chopped
- 2 cloves garlic , minced
- 3 Tablespoons fresh chopped basil leaves (or 2 teaspoons dried basil)
- 1/2 teaspoon garlic powder and sugar
- 1 teaspoon Italian seasoning
- 1 Tablespoon red wine vinegar
- 8 ounces spaghetti noodles
- 28 ounce can crushed tomatoes
- 2 Tablespoons tomato paste
- 1 cup water
- 1/3 cup freshly grated parmesan cheese , for topping
- fresh chopped parsley , chopped, for garnish
- crushed red pepper flakes , optional, for garnish
Instructions
- Brown meat: Set the Instant Pot to saute. Add the ground beef and sausage, and season well with salt and pepper. Cook the meat, breaking the meat up into pieces until it’s browned. Drain grease.1/2 pound lean ground beef, 1/2 pound ground Italian sausage, salt
- (Optional: I like to put the meat in my food processor and pulse it 2-3 times to break it up into very small pieces. I think it makes the sauce smoother and yummier. Then add it back to the IP).
- Add onion to the pot and cook until tender, 2-3 minutes. Add the garlic, garlic powder, sugar, basil, Italian seasonings, and red wine vinegar. Turn the Instant Pot off.1 small yellow onion, 2 cloves garlic, 3 Tablespoons fresh chopped basil leaves, 1/2 teaspoon garlic powder and sugar, 1 teaspoon Italian seasoning, 1 Tablespoon red wine vinegar
- Add pasta and finish sauce: Break the spaghetti noodles in half and place on top of meat mixture. Stir together the crushed tomato and tomato paste and pour over the noodles. Add water.8 ounces spaghetti noodles, 28 ounce can crushed tomatoes, 2 Tablespoons tomato paste, 1 cup water
- Pressure Cook: Push the spaghetti down with a spoon if necessary to make they are submerged. Seal the instant pot and set it to manual mode, high pressure, 5 minutes cooking time.
- When the time is up, allow pressure to naturally release for 5 minutes, and then do a quick release. Open IP and gently toss everything together.
- Serve warm topped with fresh parmesan, crushed red pepper flakes, and fresh chopped parsley.1/3 cup freshly grated parmesan cheese, fresh chopped parsley
Video
Notes
Make Ahead Instructions: The meat can be browned up to 2 days in advance.
Freezing Instructions: Remove as much air as possible to prevent freezer burn. Store in a freezer safe container or bag for up to 3 months. Let thaw overnight in the fridge before reheating. For best results, cook the spaghetti for only 3 minutes at high pressure, so the noodles don't over cook when reheated, after freezing.
Try my other Instant Pot Recipes!
Variations:
- Instant Pot Bolognese: Add 1/2 pound diced pancetta, 1 diced carrot, and 1 diced celery rib when you brown the meat. Pour in 1/2 cup of red wine to deglaze the pot. Continue with the seasonings, crushed tomatoes, and tomato paste. Only add 1/2 cup of water. Pressure cook for 20 minutes with a natural release for 10 minutes, then quick release. Add more tomato paste and seasonings, if desired. Stir in 1/4 cup heavy cream with fresh parmesan cheese. Boil noodles separately in pot on stove.
- Instant Pot Spaghetti and Meatballs: Instead of browning the meat, add cooked, frozen meatballs to the bottom of the pot first, then continue layering the ingredients as the recipe instructs. Or try my Instant Pot Penne and Meatballs.
- Instant Pot Spaghetti without Meat: Skip the meat, and add the dry noodles in the bottom of the pot. Mix tomatoes and tomato paste together and pour over noodles. Add seasonings and water on top, then cook as directed in recipe.
Nutrition
Calories: 380kcal | Carbohydrates: 41g | Protein: 21g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 523mg | Potassium: 779mg | Fiber: 4g | Sugar: 8g | Vitamin A: 420IU | Vitamin C: 15.9mg | Calcium: 78mg | Iron: 3.9mg
Recipe Link
Recipe Video
