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Instant Pot Spaghetti with Meat Sauce

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A quick and easy one-pot spaghetti dinner made in the Instant Pot, featuring a rich meat sauce and perfectly cooked noodles in about 30 minutes.

Ingredients

Scale
  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 8 oz spaghetti noodles (regular or whole wheat, broken in half)
  • 1 tbsp olive oil (extra virgin preferred)
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 28 oz can crushed tomatoes (San Marzano recommended)
  • 2 tbsp tomato paste
  • 2 cups beef broth (low sodium preferred)
  • 1 tbsp Italian seasoning (oregano, basil, thyme, rosemary blend)
  • ¼ tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • Parmesan cheese, freshly grated (for serving)
  • Fresh basil or parsley (optional, for garnish)

Instructions

  1. Set Instant Pot to ‘Sauté’ mode. Add 1 tbsp olive oil and chopped onion. Cook, stirring occasionally, until translucent, about 3-4 minutes.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add ground beef, break it up with a spoon, and cook until browned, about 5-6 minutes. Season with salt and pepper. Drain excess fat if desired.
  4. Stir in tomato paste and cook for 1 minute to deepen flavor.
  5. Add crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes if using. Stir to combine.
  6. Break spaghetti noodles in half and layer evenly over the sauce without stirring. Pour about ¼ cup extra beef broth over noodles.
  7. Seal Instant Pot lid and set to ‘Manual’ or ‘Pressure Cook’ on high for 8 minutes.
  8. Allow natural pressure release for 10 minutes after cooking.
  9. Carefully open lid and stir spaghetti and meat sauce together. If sauce is too thin, set to ‘Sauté’ and simmer for 2-3 minutes to thicken. Adjust salt and pepper to taste.
  10. Serve hot, garnished with freshly grated Parmesan cheese and chopped basil or parsley if desired.

Notes

Do not stir noodles into sauce before pressure cooking to avoid clumping. Use natural pressure release for best noodle texture. If sauce is too thin after cooking, simmer on ‘Sauté’ mode to thicken. Break spaghetti in half to fit pot. Leftovers store well refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: Instant Pot, spaghetti, meat sauce, quick dinner, one-pot meal, easy recipe, family-friendly, pressure cooker

Find it online: https://pokirecipes.com/instant-pot-spaghetti-with-meat-sauce-recipe-easy-30-minute-dinner/