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Instant Pot Spaghetti Recipe

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3.8 from 14 reviews

This Instant Pot Spaghetti recipe offers a quick and easy way to enjoy a classic pasta dish with a flavorful ground beef and marinara sauce. The one-pot cooking method combines browning the meat, simmering the sauce, and pressure cooking the pasta all in the Instant Pot for a delicious, hands-off meal ready in less than 30 minutes.

Ingredients

Meat and Seasonings

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Liquids and Pasta

  • 2 cups water, divided
  • 1 (24-ounce) jar marinara or tomato-based pasta sauce
  • 8 ounces dry spaghetti

To Serve

  • Grated Parmesan cheese

Instructions

  1. Sauté the ground beef: Turn the electric pressure cooker to the sauté function and heat the olive oil. Add the ground beef, breaking it into large pieces. Season with kosher salt, onion powder, and garlic powder. Cook while stirring and breaking up the beef until fully browned and no longer pink, about 5 minutes.
  2. Deglaze and add sauce: Turn off sauté. Pour 1/2 cup of water into the pot and scrape the bottom to lift any browned bits. Add the marinara sauce and stir well to combine.
  3. Add spaghetti without stirring: Break the spaghetti strands in half and layer them evenly over the beef and sauce mixture. Do not stir at this point.
  4. Add remaining water: Rinse the empty sauce jar with the remaining 1 1/2 cups water by shaking it after sealing with the lid, then pour the water gently over the pasta. Avoid stirring.
  5. Pressure cook the pasta: Seal the Instant Pot lid and set to cook on HIGH pressure for 8 minutes. It will take 10 to 12 minutes to reach pressure before cooking starts.
  6. Release pressure and serve: Perform a quick pressure release once cooking time ends. Carefully open the lid and stir the spaghetti into the sauce until well mixed. Turn off the cooker, remove the insert, and serve topped with grated Parmesan cheese.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • Do not stir the pasta before pressure cooking to prevent clumping and sticking.
  • Breaking the spaghetti in half ensures it fits inside the Instant Pot and cooks evenly.
  • Use quick release carefully to avoid splattering of hot sauce.

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