Instant Pot Spaghetti (One Pot)
This is how I make Instant Pot spaghetti all in one pot. It is such a delicious and simple family dinner that you will eat on repeat!
This is how I make Instant Pot spaghetti all in one pot. It is such a delicious and simple family dinner that you will eat on repeat!
- Carbohydrate 0.0738451832932692 g
- Cholesterol 0 mg
- Fat 0.00117927283653846 g
- Fiber 0.0128429383681371 g
- Protein 0.0164273888221154 g
- Saturated Fat 0.000272722355769231 g
- Serving Size 1 1 Serving (327g)
- Sodium 5.16469111011011 mg
- Sugar 0.0610022449251322 g
- Trans Fat 0.000223335336538462 g
- Calories 0 calories
Step-by-step
- Set the Instant Pot to saute, and add the ground beef.
- Use a wooden spoon to break apart the beef into chunks, and add 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/4 teaspoon garlic powder.
- Cook until fully browned, about 7 minutes, and then remove the inner pot with heat protection, such as an oven mitt.
- Remove cooked beef from the pot, draining the fat off. Tip: I use a large plate with a few paper towels, and I just dump everything on the plate to soak up the fat. Leave the meat out of the pot for now. No need to rinse the pot either.
- Wipe off any drips from the side of the pot or from the upper lip. You don't want anything to drip into the heating element of your Instant Pot. Once you are sure the outer part of your pot is clean, put the empty inner pot back into your Instant Pot.
- First, add water to the inner pot, plus remaining salt. Note: The order of ingredients is very important! And NOT stirring is also important.
- Next, break the spaghetti noodles in half, and place into the water. Tip: I do 3 handfuls, broken in half. This equals about 6 halves, and I alternate the angle with each hand full so that each hand full crisscrosses the last at about a 90-degree angle. It doesn't have to be perfect or precise, but this simply helps to prevent some of the sticking. I use my spoon and kind of press down to make sure all the noodles get some water on them. They don't need to stay in the water, but just get all of them wet.
- Add the cooked beef back to the pot, right on top of the noodles.
- Pour the jar of pasta sauce on top, and again, do NOT stir at all.
- Place the lid on the pot, and set to high pressure for 4 minutes.
- Let the pot release naturally for 5 minutes, and then release the remaining pressure with the manual pressure release.
- After the pressure indicator has lowered, remove the lid carefully. It will look pretty watery at this point.
- Use tongs to stir well, and pick apart any stuck pieces. There will be a few stuck pieces.
- Allow the spaghetti to rest for 5 minutes to let some of the liquid evaporate. You can give it a stir a time or two during this to help it out. The liquid will reduce after a few minutes.
- Serve with fresh basil and parmesan cheese, if desired.
My Go-To Instant Pot Spaghetti Recipe
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and delicious – something the whole family will enjoy without a lot of fuss. That’s where my Instant Pot spaghetti recipe comes in. It’s become a staple in our house, a true weeknight lifesaver. I’ve perfected this recipe over time, making sure it’s simple enough for even the most novice cook, yet flavorful enough to impress even the pickiest eaters. Forget spending hours in the kitchen – this recipe takes minutes to prep and delivers restaurant-quality results in a fraction of the time.
One of the things I love most about this recipe is its versatility. While the basic ingredients remain consistent – spaghetti, ground beef, pasta sauce – I often adapt it based on what I have on hand. Sometimes I add vegetables like mushrooms, onions, or bell peppers for an extra nutritional boost and a touch more complexity of flavor. Other times, I'll swap out the ground beef for Italian sausage or even ground turkey, depending on dietary preferences. The beauty of this recipe is its adaptability; it’s a blank canvas for your culinary creativity.
The secret to truly delicious Instant Pot spaghetti lies in a few key steps. First, browning the ground beef properly ensures a rich, savory flavor. Don’t rush this step! Take your time to break up the meat and let it brown completely. This step adds depth and complexity. Next, the order in which you add the ingredients is crucial. Trust me on this one; don’t deviate from the instructions! Finally, allowing the spaghetti to rest after pressure cooking helps the sauce thicken and the noodles absorb the delicious flavors. This little trick elevates the dish from good to extraordinary.
This recipe isn't just about convenience; it's about creating a comforting, family-friendly meal. The aroma of simmering spaghetti sauce fills the kitchen, creating a warm and inviting atmosphere. It’s the kind of meal that brings everyone together, sparking conversations and creating lasting memories. It’s more than just dinner; it’s a connection.
Beyond its practicality, this Instant Pot spaghetti recipe boasts incredible flavor. The meat is juicy and flavorful, the sauce rich and satisfying, and the pasta perfectly al dente. It’s the kind of meal you’ll find yourself making again and again, a true testament to its simplicity and deliciousness. The secret ingredient? A little bit of love and a whole lot of convenience!
Ingredients You'll Need:
- 1 pound ground beef (raw - sometimes I use the 1.25 pound)
- 1 pound spaghetti noodles (uncooked - do not use angel hair)
- 4 1/3 cups water
- 24 ounces spaghetti sauce (1 jar - we love Trader Joe's marinara)
- 3/4 teaspoon salt (divided)
- 1/8 teaspoon pepper
- 1/4 teaspoon garlic powder
Give this recipe a try, and let me know what you think! Happy cooking!
