instapot spaghetti

How to Cook Flavorful Instant Pot Spaghetti! Yummy al dente spaghetti soaked in flavorful marinara sauce. Minimal prep, ingredients &amp; clean up. A family favorite weeknight spaghetti Instant Pot meal!

Instant Pot Spaghetti

(454 grams) ground beef ((we used regular ground beef

olive oil

(454 grams) spaghetti

(1L) unsalted chicken stock

Kosher salt and ground black pepper

(28 ounces) whole peeled tomatoes

(180 grams) onion (, diced (or 1 teaspoon onion powder))

(15 grams) garlic (, minced (or ½ teaspoon garlic powder))

(1.8 grams) dried basil

oregano

(45 milliliters) regular soy sauce

For Dump-and-Go-Meal

*For Dump-and-Go-Meal: skip the browning, sauteing, and deglazing steps below. Make sure to break the ground beef into smaller chunks, then layer the seasoned ground beef chunks, onions, garlic, dried herbs at the bottom of the pot.

Brown Ground Beef

Brown Ground Beef in Instant Pot (Flavor Booster): Heat up Instant Pot using &quot;Sauté More&quot; function. Wait until it says &quot;HOT&quot; (~8 mins). Add 1 tbsp (15ml) olive oil in Instant Pot (ensure the oil is coated over the whole bottom).Add in 1lb (454g) ground beef, then season generously with salt &amp; ground black pepper. After browning for 5 minutes, discard the ground beef juice. Allow the ground beef to brown. Stir occasionally until they are slightly crisped (~5 – 7 mins). Taste then adjust with more salt &amp; black pepper.

Saute Onion &amp; Herbs

Saute Onion &amp; Herbs: Add in diced onions, minced garlic, 1.5 tsp (1.8g) dried basil, and 1.5 tsp (1.2g) dried oregano, then saute for another 2 minutes.

Deglaze Instant Pot

Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Pressure Cook Spaghetti

Pressure Cook Spaghetti: Add in 3 tbsp (45ml) regular soy sauce, 3 cups (750ml) unsalted chicken stock. Break the 1 lb (454g) spaghetti in half, then add spaghetti in Instant Pot. *Pro Tip: Ensure all spaghetti are soaked in the liquid (not clumped together). Layer 1 large can (28oz) whole peeled tomatoes or Marinara sauce on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes + Natural Release for 5 minutes. Release remaining pressure, then open the lid.

Thicken &amp; Season

Thicken &amp; Season: The spaghetti sauce will look liquidy at first, and the spaghetti is about 85% - 90% cooked. Use the &quot;Saute More&quot; function (press &quot;Cancel&quot; and &quot;Saute&quot;) to bring the content back to a simmer. With a wooden spoon, break down the tomatoes, then stir a few minutes to fully cook the spaghetti and thicken the sauce. Taste and season with roughly 3 - 4 large pinches of salt. Turn off the Instant Pot.

Serve

Serve: Garnish with freshly grated Parmesan cheese, then serve this yummy spaghetti. Enjoy!~

How to cook Instant Pot Spaghetti. Delicious al dente pasta with flavorful meat sauce. Minimal ingredients, prep, and clean up with dump and go option. Enjoy this kid-friendly, healthy, quick and easy one pot spaghetti!

(454 grams) ground beef

1½ teaspoon (1.8 grams) dried basil

1½ teaspoon (1.2 grams) dried oregano

*For Dump-and-Go-Meal: Skip the browning, sauteing, and deglazing steps below. Make sure to break the ground beef into smaller chunks. Then layer the seasoned ground beef chunks, onions, garlic, dried herbs at the bottom of the pot.

Optional Flavor Booster - Brown Ground Beef in Instant Pot: Heat up Instant Pot using 'Sauté More' function. Wait until it says 'HOT' (~8 mins). Add 1 tbsp (15ml) olive oil in Instant Pot. Make sure the oil is coated over the whole bottom.Add in 1lb (454g) ground beef, then season generously with salt &amp; ground black pepper. After browning for 5 minutes, discard the ground beef juice. With a wooden spoon, break the ground beef apart into smaller chunks. Allow the ground beef to brown. Stir occasionally until they are slightly crisped (~5 – 7 mins). Taste then adjust with more salt &amp; ground black pepper.

Saute Onion &amp; Herbs: Add in diced onions, minced garlic, 1½ tsp (1.8g) dried basil, and 1½ tsp (1.2g) dried oregano, then saute for another 2 minutes.

Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot. Then fully deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Pressure Cook Spaghetti: Add in 3 tbsp (45ml) regular soy sauce, remaining 3 cups (750ml) unsalted chicken stock. Break 1 lb (454g) spaghetti in half, then add spaghetti in Instant Pot. Amy + Jacky&#39;s Pro Tip: Ensure spaghetti are not clumped together and all soaked in the liquid.Layer 1 large can (28oz) whole peeled tomatoes or Marinara sauce on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 5 minutes. Release remaining pressure, then open the lid.

Thicken &amp; Season: The spaghetti sauce will look liquidy at first, and the spaghetti is about 85% - 90% cooked. Use the 'Saute More' function (press 'Cancel' and 'Saute') to bring the content back to a simmer. With a wooden spoon, break down the tomatoes, then stir a few minutes to fully cook the spaghetti and thicken the sauce. Taste and season with roughly 3 - 4 large pinches of salt. Turn off the Instant Pot.

Serve: Garnish with freshly grated Parmesan cheese, then serve this tasty spaghetti. Enjoy!~

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Instant Pot Spaghetti

Instant Pot Spaghetti

Top 2 instapot spaghetti recipes from across the web

The most viewed instapot spaghetti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Instant Pot Spaghetti

Instant Pot Spaghetti

The most viewed instapot spaghetti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine