Instant Pot Spaghetti
Yield: 6 servings
Calories: 458kcal
Cook a family dinner all in one vessel with this easy Instant Pot Spaghetti recipe containing a meat sauce with ground beef and pork sausage.
Ingredients
- 1 tablespoon (15 ml) extra-virgin olive oil
- ½ pound (227 g) ground beef, 85 to 90% lean
- ½ pound (227 g) Italian sausage, casings removed
- ¼ cup (33 g) finely chopped yellow onion
- 2 teaspoons (6 g) minced garlic
- ½ teaspoon dried Italian seasoning
- ¾ teaspoon (4 g) kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons (30 ml) red wine, optional
- 2 tablespoons (32 g) tomato paste
- 2 cups (480 ml) water, divided
- 3 cups (710 ml) crushed tomatoes
- 8 ounces (227 g) dried spaghetti
- ¼ cup (20 g) grated parmesan cheese
- 1 tablespoon (3 g) chopped parsley
Instructions
- Brown the Meat - Select "Saute" on the Instant Pot and allow the device to heat up. When ready, it will indicate "Hot" on the display. Add olive oil. Once hot, add the ground beef and sausage. Immediately use a spoon to break the meat into smaller pieces. Cook and stir until most of the moisture evaporates and the meat lightly browns, about 5 to 7 minutes.
- Cook the Aromatics - Add in onion, garlic, Italian seasoning, salt, and pepper. Cook and stir for 2 minutes or until the onion is tender. Add the wine. Stir and simmer for about 1 minute or until the liquid evaporates.
- Add Tomatoes and Water - Press "Keep/Warm/Cancel" on the Instant Pot to turn off the saute function and add ½ cup of water. Use a spoon to scrape any browned bits stuck to the pan. Add the tomato paste and crushed tomatoes and stir to combine.
- Add the Pasta - Break the spaghetti in half so that it fits flat in the pot. Place a ¼ in at a time on top of the meat sauce, making a stacked crosshatch pattern. Add 1 ½ cups of water to the pot, but do not stir. Lightly press down the pasta to submerge.
- Pressure Cook - Make sure that the release valve is in the "Sealing" position. Place the lid on, turn and lock. Press the "Manual" button on high pressure, and then set the timer to 8 minutes using the "+" or "-" controls. It will take about 12 to 13 minutes for the pot to heat and build up pressure. You will see steam release from the lid, and then the time will start on the display. Once the cooking time is complete, press "Keep/Warm/Cancel" to turn it off.
- Release Pressure - Cover the valve with a kitchen towel and "quick release." Use a spoon to carefully twist the steam release handle on the lid to the "Venting" position. Remove the cover, opening it away from you as steam will be released from the pot.
- To Serve - Stir the spaghetti and allow it to sit for about 5 minutes before serving. Turn off the pot and remove the insert. Place it on top of a wire rack or kitchen towel. Stir and serve hot, garnished with parmesan cheese and parsley.
Notes
- Recipe Yield: About 6 cups
- Serving Size: 1 cup
- Storing: Cool completely, then store leftovers in an airtight container or resealable bag for up to 5 days.
- Using Jarred Sauce: Omit the tomato paste and add 3 cups (24 ounces) of your favorite jarred pasta or marinara sauce. I prefer unsweetened varieties.
- Using Dried Aromatics: Use ½ teaspoon garlic powder and 1 teaspoon onion powder for the fresh ingredients.
- Wine Substitute: Use 1 ½ teaspoons of balsamic vinegar.
Nutrition
Calories: 458kcal | Carbohydrates: 40g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 865mg | Potassium: 723mg | Fiber: 4g | Sugar: 7g | Vitamin A: 437IU | Vitamin C: 15mg | Calcium: 121mg | Iron: 4mg
Recipe Link
Recipe Video