Instant Pot Spaghetti Dinner

Instant pot spaghetti
Diana Rattray
Ratings
(37)
  • Total: 27 mins
  • Prep: 15 mins
  • Cook: 12 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
548 Calories
22g Fat
44g Carbs
44g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 548
% Daily Value*
Total Fat 22g 28%
Saturated Fat 7g 36%
Cholesterol 105mg 35%
Sodium 229mg 10%
Total Carbohydrate 44g 16%
Dietary Fiber 6g 21%
Protein 44g
Calcium 205mg 16%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy pressure cooker spaghetti with homemade spaghetti sauce is nothing short of amazing. Combining everything in the Instant Pot 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.

Just sauté the ground beef with the onions and garlic and then add all of the remaining ingredients. Set the time for 5 minutes at high pressure and press the button. A complete homemade spaghetti dinner just couldn't be easier, and you won't have to use commercially prepared sauces that have additives and preservatives you might wish to avoid.

The recipe makes about four servings, and it is easily doubled for a larger family or leftovers. It's even better reheated the next day. Serve the spaghetti with garlic bread and a tossed salad for a great meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • 1 pound ground beef
  • 2 cloves garlic (minced)
  • 8 ounces uncooked spaghetti
  • 1 (28-ounce) can crushed tomatoes
  • 3 tablespoons tomato paste
  • 1 teaspoon dried leaf basil (or 1 tablespoon fresh chopped basil)
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon granulated sugar
  • 2 cups water
  • Optional: dash crushed red pepper flakes
  • Optional: 2 tablespoons fresh Italian flat-leaf parsley (chopped)
  • 1/4 cup Parmesan cheese (grated; plus more, for serving)

Steps to Make It

  1. Gather the ingredients.

  2. Heat the olive oil in the Instant Pot set on "Sauté."

  3. When the oil is hot and shimmering, add the chopped onion. Cook for about 5 minutes, or until translucent.

  4. Crumble the ground beef into the pot. Continue cooking until the beef is no longer pink, stirring frequently.

  5. Add the minced garlic and cook for 1 minute longer. Then press the "Cancel" button.

  6. Break the spaghetti into thirds and add to the pot along with the crushed tomatoes, tomato paste, basil, oregano, sugar, and water. Add a dash of crushed red pepper flakes, if desired. Stir the mixture gently to blend.

  7. Secure the lid and make sure the venting knob is on "Sealing."

  8. Press the "Manual" button and set it for 5 minutes (high pressure).

  9. When the 5 minutes cooking time is up, let the pressure release naturally for about 5 minutes.

  10. With a pot holder or oven mitt, turn the knob to "Venting" to release the remaining pressure.

  11. Stir the spaghetti and sauce and add the 1/4 cup of Parmesan cheese and fresh chopped parsley, if using.

  12. Spoon the spaghetti and sauce into a serving bowl and serve with extra Parmesan cheese.

Recipe Variations

  • If you like bell peppers in your spaghetti sauce, add about 1/2 cup of red or green 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.