Instant Pot Spaghetti (With the Best Tomato Sauce)

Step 1

Set your Instant Pot to sauté on Normal. When the display says Hot, add oil and heat until shimmering. Add the ground beef and cook, breaking up into smaller bits with a spoon, until no longer pink. Drain beef. Set aside.

Step 2

Add the butter and cook until melted and bubbly. Add the garlic cloves and cook, stirring, for 1 to 2 minutes or until golden. Add the tomatoes, with juices, to the pot. Using a potato masher or a large spoon, crush the tomatoes. Add the basil and salt. Cook, stirring, for 5 minutes. Press Cancel. Stir in the reserved beef.

Step 3

Add pasta, pushing it down into sauce. Add 2/3 cup water to the tomato can, swishing it to collect the remaining juices, and pour on top of pasta.

Step 4

Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High and adjust the time to half the time recommended on the pasta package minus 1 minute. (If the cooking time is a range, use half of the higher number minus 1 minute.)

Step 5

When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The pasta should be al dente. (If more cooking time is needed, continue pressure cooking on High for 1 minute.) Serve warm, with grated Parmesan cheese, if desired.