Instant Pot Spaghetti

Step 1

Turn your pot on to the Sauté setting. When it is hot, add the ground beef (If using ground turkey, add 1 Tbsp olive oil and add the onions, then add the ground turkey). Stir to break apart the meat.

Step 2

Add the onions and the salt, pepper, Italian seasoning, and basil. Cook for a few minutes, stirring occasionally, until the meat is mostly done, and the onions are turning translucent.

Step 3

Add the garlic and cook, stirring frequently, for 1 minute.

Step 4

Scatter in the spaghetti noodles (broken in thirds) in a random fashion, so they are not al laying side-by-side. This keeps them from sticking together.

Step 5

Pour the diced tomatoes evenly over the noodles. Do not stir.

Step 6

Pour on the spaghetti sauce, evenly, completely covering all of the noodles (exposed noodles may not cook completely). Do not stir.

Step 7

Pour in the broth/water down the inner side of the stainless liner, so the sauce doesn't wash off of the noodles. Do not stir.

Step 8

Close the lid and lock in place. Set the steam release knob to the Sealing position. Cancel the Sauté setting.

Step 9

Press the Pressure Cook/Manual button or dial and use the + or - or dial to select 8 minutes (for softer noodles) or 6 minutes (for more al dente).

Step 10

When the cooking cycle is finished, turn off the pot and do a controlled Quick Release of the pressure/steam. When the pin in the lid drops down, you can open the lid.

Step 11

Stir the spaghetti well, and the sauce and noodles will blend nicely. If the noodles are not cooked enough for you, just put the lid back on (Venting. Or use a glass lid) and let it sit a few minutes while you get everything else for your meal ready. If a few noodles stick together, just use a fork to separate them (though this rarely happens to me)

Step 12

Garnish with parmesan cheese and serve with some French bread.