Instant Pot Spaghetti In 25 Minutes
The dish everyone knows and loves! Spaghetti is a go-to dish for most people because it’s quick, easy and always comforting. I can’t get enough of my instant pot, therefore I’m always looking for ways to use it, so why not make spaghetti?! This Instant Pot Spaghetti has all the classic flavors we are all familiar with, but the instant pot gets to do all the work this time!
Incredibly Easy & Quick To Make Uses Simple, Kitchen Staple Ingredients Instant Pot Does All The Work Delicious, Classic, Comfort Food
Spaghetti ALWAYS works, but this one in particular, is just too easy! I’m certain you will have most, if not ALL of these ingredients in your kitchen already. This is a classic comfort food recipe, made in a new and different way! Easy prep, big flavor, this is a dish the whole family will love, ready in just 25 minutes.
Spaghetti
Olive Oil – Substitute sunflower, safflower or avocado oil. Ground Beef – I used lean ground beef. You can use your preference of protein, just keep in mind the cook time may vary. Onion and Garlic – Essential flavor enhancers to any meat sauce. Seasoning – Italian seasoning, sugar, salt and pepper. Don’t skip the sugar, it’s important to cut through the acidity of the tomatoes and creates an overall balance. Tomatoes – I used both canned diced tomatoes, as well as tomato sauce. For diced tomatoes I used fire roasted tomatoes which I love the flavor of, but regular diced tomatoes work as well. Wine – I used a nice red wine for added depth of flavor. Substitute beef broth if you prefer. Spaghetti – Uncooked, broken in half. If you don’t have spaghetti, you can use your favorite noodle. I used 8 oz of uncooked spaghetti, this will give you lots of sauce to spaghetti ratio, so if you prefer less sauce, use 12 ounces of spaghetti.
Garnish
Parmesan Cheese – I always like to use fresh parmesan! I say ½ cup of Parmesan, but what I really mean is 2 cups. Parsley – Fresh parsley, chopped.
Let’s dive into this Instant Pot Spaghetti recipe. Trust me, it’s as easy as pie – or should I say, as easy as spaghetti? Each step is a breeze, and before you know it, you’ll have a steaming pot of deliciousness ready to be devoured. First things first, grab your Instant Pot and turn it to the saute setting. If you’re feeling a bit lost with the settings, a quick glance at the manufacturer’s guide should clear things right up. Add the olive oil to the pot. Once heated, add the ground beef. Use a wooden spoon to break it apart and cook until it’s no longer pink, which should take about 3 minutes. This step is essential for developing the texture and flavor of the beef. Incorporate the onion, garlic, Italian seasoning, sugar, salt, pepper, diced tomatoes, tomato sauce, water, and red wine into the pot. Stir thoroughly to ensure all ingredients are well combined. This mixture forms the flavorful sauce for our spaghetti. Add the spaghetti, broken in half, into the pot. Ensure the spaghetti is submerged in the liquid to cook evenly. This is a critical step to achieve the desired texture for the pasta. Secure the lid and set the Instant Pot to cook on high pressure (or use the Manual setting) for 8 minutes. After the cooking cycle is complete, perform a quick release of the pressure. Stir the spaghetti well before serving. Garnish with Parmesan cheese and parsley for an additional layer of flavor.
Storage
Transfer to an airtight container and store in the fridge for 3 to 5 days. Make sure to refrigerate after eating because bacteria will start to grow. To reheat, simply pop it in the microwave or back into a saucepan and cook over medium-low heat until heated through.
More Great Recipes To Try
Spaghetti BologneseInstant Pot ChiliBaked Spaghetti CasseroleBeef RaguClassic Spaghetti and MeatballsCreamy CarbonaraInstant Pot Creamy Ranch ChickenInstant Pot Chicken Alfredo
title: “Instant Pot Spaghetti” ShowToc: true date: “2024-09-20” author: “Preston Bach”
Try my Eggplant Parmesan next! And don’t forget a side of Garlic Bread with Cheese.
Instant Pot Spaghetti
If you’re looking for an easy dinner idea that the whole family can actually agree on, this is it. Not only is it super convenient to cook this entire meal in one pot, but the flavors blend so perfectly together, you’ll never make spaghetti any other way! See below for my PRO tips for freezing, this makes a great freezer meal.
How to Make it
See recipe card below this post for ingredient quantities and full instructions.
Set the Instant Pot to Sauté mode. Heat the olive oil and add the ground beef. Cook and crumble the beef, drain any grease. Stir in the seasonings. Break the spaghetti noodles in half and criss-cross them over the ground beef to prevent them from sticking together. Add the chicken broth and undrained diced tomatoes.
Add marinara sauce and ensure spaghetti noodles are completely submerged. Pressure cook for 8 minutes.
Flip the quick release valve. Stir in the cream cheese. Sauce will thicken upon standing. Serve!
Using a 6 Quart Instant Pot
I us my trusty 6-quart Instant Pot for this recipe, which is what I recommend for most families, and is what most Instant Pot recipes are based on. It can cook enough food for a family of four and won’t take as long to come to pressure as an 8 quart will.
Burn Message Indicator
The burn indicator can sometimes trigger more easily with starchy foods, (i.e. – pasta). Rest assure, there is a sufficient amount of liquid in this recipe to avoid burning this pasta. Even so, I commonly see this indicator when I am cooking but I just let it continue to come to pressure and eventually it goes away. For more information you can check out these 7 Instant Pot Burn Mistakes you need to avoid.
Storing Leftovers
Refrigerate for up to 3 days or freeze for up to 3 months.
Tips for Freezing
Cook the pasta to the Al Dente Point, but no more. That way the pasta won’t be overcooked when you reheat it. The quick release of the pressure valve helps to halt the cooking process. I make portion-sized foil packets for these and place them right from the freezer to a 350° oven for about 20-25 minutes, depending on the portion size. You can also freeze them in Ziploc bags and place in the fridge overnight to defrost.
More Instant Pot Meals:
Creamy Chicken Stew Chicken and Stuffing Hamburger Helper Roasted Potatoes Broccoli Cheddar Soup Split Pea Soup
