|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy Instant Pot spaghetti with homemade spaghetti sauce is nothing short of life-saving. Combining everything in the pressure cooker makes this a convenient one-pot meal, and it is ready in less than 30 minutes. While you can make this recipe in a traditional pressure cooker, with an Instant Pot you won't need to use your stovetop.
All you have to do is sauté the ground beef with the onions and garlic, add all of the remaining ingredients, set the cook time for five minutes at high pressure, and press start. A complete homemade spaghetti dinner just couldn't be easier, and you don't have to use commercially prepared sauces that have additives and preservatives you might wish to avoid.
The cooking time is short, but make sure you plan on an additional 20 minutes (approximately) for pressure building and release. The recipe makes about four servings, and it is easily doubled for a larger family or leftovers. For a feast, serve with garlic bread and Ceasar or wedge salad.
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 1 pound ground beef
- 2 cloves garlic (minced)
- 8 ounces spaghetti (uncooked)
- 1 (28-ounce) can crushed tomatoes
- 2 cups water
- 3 tablespoons tomato paste
- 1 teaspoon dried basil (or 1 tablespoon fresh chopped basil)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon granulated sugar
- Optional: 1 dash crushed red pepper flakes
- Optional: 2 tablespoons fresh flat-leaf parsley (chopped)
- 1/4 cup Parmesan cheese (grated; plus more for serving)
- Salt (to taste)
Gather the ingredients.
Heat the olive oil in the Instant Pot on the saute setting.
When the oil is hot and shimmering, add the chopped onion. Cook for about 5 minutes, or until translucent.
Crumble the ground beef into the pot. Continue cooking until the beef is no longer pink, stirring frequently.
Add the minced garlic and cook for 1 minute longer. Turn off the saute setting.
Break the spaghetti into thirds and add to the pot along with the crushed tomatoes, water, tomato paste, basil, oregano, and sugar. Add a dash of crushed red pepper flakes, if desired. Stir the mixture gently to blend.
Secure the lid and make sure the venting knob is on "Sealing."
Press the "Manual" button and set it for 5 minutes at high pressure.
When the 5 minutes cooking time is up, let the pressure release naturally for about 5 minutes.
With a pot holder or oven mitt, turn the knob to "Venting" to release the remaining pressure.
Stir the spaghetti and sauce and add the parsley (if using) and the Parmesan cheese. Season with salt to taste.
Spoon the spaghetti and sauce into a serving bowl and serve with extra Parmesan cheese.
How to Store and Freeze
- Refrigerate leftovers in a covered container for up to 3 days.
- To freeze the spaghetti and sauce mixture, transfer it to a freezer bag, airtight container, or a disposable aluminum pan and cover.
- To reheat from frozen, transfer the pasta to a baking dish (or leave it in the disposable pan), cover with foil, and heat in a preheated 375 F oven for about 25 to 30 minutes, or until it registers at least 165 F.
- If you like bell peppers in your spaghetti sauce, add about 1/2 cup of red or green diced bell pepper to the pot along with the tomatoes.
- Mushrooms make an excellent addition to the sauce as well. Sauté them along with the ground beef.
- Spaghetti Casserole: Cook as directed and then transfer the spaghetti mixture to a greased casserole. Top with 1 to 2 cups of mozzarella cheese and bake until the cheese is melted.