Description
This Instant Pot Spaghetti combines savory ground beef with tender pasta and rich tomato sauce for a delicious one-pot meal that comes together in under 30 minutes. The pressure cooking method infuses the pasta with flavor as it cooks, creating a hearty, comforting dish perfect for busy weeknights when you need a satisfying family dinner with minimal cleanup.
Ingredients
Units
Scale
- 1 lb Ground Beef
- 1 Onion, diced
- 1/2 tsp Minced Garlic
- 1 cup Water
- 6 oz Spaghetti, uncooked
- 14 oz Crushed Tomatoes
- 2 cups Marinara Sauce or pasta sauce
- 3/4 cup Beef Broth
- 1 tsp Oregano
- 1 tsp Basil
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Crushed Red Pepper
- 1 tbsp Parsley, chopped (for garnish)
Instructions
- Brown the Meat Mixture: Use the sauté setting on Instant Pot to cook beef, onion, and garlic until browned. Make sure to break up the ground beef into small pieces as it cooks for even browning. Once fully cooked with no pink remaining, drain excess fat to prevent a greasy final dish.
- Layer the Pasta: Break the spaghetti into thirds and place on top of the ground beef mixture in a crisscross pattern. Breaking the spaghetti helps it fit in the pot better and cook more evenly, while the layering technique prevents the pasta from sticking together.
- Add Tomato Components: Pour the crushed tomatoes and marinara sauce on top of the spaghetti layer. Do not stir at this point, as layering the ingredients helps prevent the “burn” warning on your Instant Pot.
- Add Broth Carefully: Pour the beef broth around the edge of the Instant Pot, being careful to avoid washing away the tomato layer. This creates the steam needed for pressure cooking while preserving the layered structure.
- Season and Seal: Add the oregano, basil, salt, pepper, and crushed red pepper on top. Secure the lid, ensuring the valve is set to the “sealing” position.
- Pressure Cook: Cook for 8 minutes on high pressure. The short cooking time is sufficient because the pressure cooker environment cooks pasta much faster than traditional methods.
- Release and Rest: Once cooking is complete, perform a quick release of the pressure by carefully turning the valve to “venting.” Remove the lid and allow the spaghetti to sit for 10-12 minutes to complete cooking and thicken the sauce.
- Finish and Serve: Stir everything together thoroughly to mix the sauce with the pasta. Garnish with fresh chopped parsley for a pop of color and freshness before serving.
Notes
- After browning the ground beef, make sure to give the bottom of the pot a good scrape with a wooden spatula to ensure nothing is sticking, which prevents burning or scorching.
- Tilt the Instant Pot slightly after adding the broth to allow the liquid to settle closer to the bottom, which helps create steam for proper pressure cooking.
- If any noodles clump together after cooking, gently separate them using a pasta fork or tongs.
- For a vegetarian version, you can substitute the ground beef with plant-based meat alternatives or firm tofu crumbles.
- This recipe works well with gluten-free spaghetti, but you may need to adjust cooking time by 1-2 minutes less.
- Leftovers can be stored in an airtight container for up to 4 days in the refrigerator.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
