Description

This Instant Pot Spaghetti is a quick and easy weeknight meal that’s ready in under 20 minutes! It features a flavorful meat sauce with ground beef, onions, garlic, and tomatoes, all cooked together with spaghetti in your Instant Pot.

Ingredients

Units Scale

1 pound lean ground beef
1 medium onion, diced
Drizzle of olive oil
6 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons granulated sugar
1 (28-ounce) can whole tomatoes
1 (15-ounce) can tomato sauce
1 pound thick spaghetti
2 cups low sodium chicken broth (or water)
Salt and pepper, to taste
1/2 cup Parmesan cheese, plus more for serving
1/4 cup fresh basil, chopped
Crusty bread or garlic bread, for serving (optional)

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Instructions

Brown beef: Press the “sauté” button on the Instant Pot. Add oil and brown ground beef with onion.
Add flavor: Stir in garlic, tomato paste, Italian seasoning, onion powder, garlic powder, sugar, salt, and pepper. Cook for 1 minute. Press “cancel.”
Layer ingredients: Add canned tomatoes and sauce. Crush tomatoes with a potato masher. Break spaghetti in half and layer crosswise in the pot. Add chicken broth and stir, making sure to scrape the bottom to prevent scorching.
Pressure cook: Secure the lid and set the valve to “sealing.” Pressure cook on high for 8 minutes. Manually release pressure.
Serve: Use a pasta fork to break up any clumps of pasta. Stir in Parmesan cheese and basil. Season with salt and pepper to taste. Serve immediately with crusty bread or garlic bread, if desired.

Notes

Thick spaghetti holds up best to pressure cooking, but regular spaghetti can be used.
For a spicier sauce, add a pinch of red pepper flakes.
Garnish with fresh parsley or oregano in addition to basil.

Nutrition

Serving Size: 1 cup
Calories: 510kcal
Sugar: 12g
Sodium: 780mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 6g
Protein: 25g
Cholesterol: 50mg