Instant Pot Spaghetti
An easy family dinner that utilizes the Instant Pot to keep it fast. A great recipe for Instant Pot beginners!
Servings 4 servings
Calories 573kcal
Equipment
Ingredients
- 1 TBSP olive oil
- 1 lb ground beef
- 1 TSP salt
- 1 TSP onion powder
- 1/2 TSP garlic powder
- 2 cups water divided
- 1 24-OZ jar marinara or tomato-based pasta sauce
- 8 OZ dry spaghetti broken in half
- Grated Parmesan cheese for serving
Instructions
- Set the Instant Pot to Sauté mode. Once it gets hot, add in the oil, meat, and seasonings. Brown the meat and break up into smaller pieces. This should take about 5 minutes. Drain the meat only if it produced alot of grease.
- Turn off the sauté mode and add ½ cup of water. With your utensil, scrape the bottom of the Instant Pot to make sure any remaining residuals of the meat is off. Add in the sauce. Stir well to combine every element.
- Take your noodles that you have broken in half and spread them in an even layer on top of the meat mixture. Do not stir.
- Add in the remaining 1.5 cups of water. (One way to make sure you get every morsel of your pasta sauce is to pour the water in the jar, close the lid, and shake well. This way you get every oz of sauce!) Do not stir.
- Close the Instant Pot by twisting the lid on and close the seal. Cook on High Pressure for 8 minutes. It should take about 10 minutes to build pressure.
- Once it is done cooking, quick release by opening the valve (make sure to use a hot pad or towel to protect yourself from the hot steam).
- Stir everything well and serve! You can top with fresh parsley, grated parmesan cheese, or both! Enjoy!
Nutrition
Serving: 4g | Calories: 573kcal | Carbohydrates: 52g | Protein: 29g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1559mg | Potassium: 996mg | Fiber: 4g | Sugar: 9g | Vitamin A: 737IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 5mg