Instant Pot Spaghetti with Meat Sauce
The classic transformed into a truly one-pot dish. It's almost shocking how perfectly the pressure cooker can tenderize spaghetti and make a flavorful meat and tomato sauce all at once.
Equipment
Ingredients
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 small yellow onion chopped
- 16 ounces (1 pound) uncooked spaghetti
- 24 ounces marinara sauce
- 2 cups beef broth
- 1 and 1/2 cups water
- 1 (14.5 ounce) can diced tomatoes with juices
- Parmesan, fresh basil, and red pepper flakes optional for serving
Instructions
- Set the Instant Pot to its sauté setting, then add the ground beef, Italian seasoning, salt, onion powder, and garlic powder.1 pound lean ground beef, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder
- Once the meat has rendered a small amount of fat, stir in the onion. Continue to cook, stirring frequently to break up the meat, until the onion is softened and the meat is fully browned. Turn off the Instant Pot.1/2 small yellow onion
- Break the spaghetti noodles in half and fan them in a criss-cross pattern on top of the meat.16 ounces (1 pound) uncooked spaghetti
- Pour marinara sauce, beef broth, water, and diced tomatoes on top. Gently press the spaghetti down so it is mostly submerged in liquid, but do not stir. (This is important!)24 ounces marinara sauce, 2 cups beef broth, 1 and 1/2 cups water, 1 (14.5 ounce) can diced tomatoes
- Close the lid, seal, and cook on high pressure for 7 minutes.
- When the 7 minutes is up, do a quick release of the pressure, remove the lid, and stir very well.
- Let the spaghetti sit for 5 minutes on the keep warm setting with the lid open, then sample and season with more salt to taste. Serve with generous amounts of grated Parmesan, basil, and red pepper flakes if desired.Parmesan, fresh basil, and red pepper flakes
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Notes
- Ground Beef: If your ground beef is ~90% lean, I recommend keeping all of the rendered fat in the Instant Pot for flavor and to help the onion cook. If you’re starting with beef that is closer to ~80% lean, let it brown partially, then dab up some of the grease before adding the seasonings and onion.
Nutrition Estimate
Calories: 326 kcal, Carbohydrates: 50 g, Protein: 22 g, Fat: 4 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Trans Fat: 0.2 g, Cholesterol: 35 mg, Sodium: 966 mg, Potassium: 721 mg, Fiber: 4 g, Sugar: 6 g, Vitamin A: 433 IU, Vitamin C: 11 mg, Calcium: 56 mg, Iron: 4 mg