Instant Pot Spaghetti

The recipe Instant Pot Spaghetti can be made in roughly 30 minutes. This recipe serves 5 and costs $2.6 per serving. One portion of this dish contains roughly 42g of protein, 15g of fat, and a total of 563 calories. A couple people really liked this main course. 86 people found this recipe to be delicious and satisfying. A mixture of canned tomatoes, marinara sauce, spaghetti noodles, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Cooking Classy. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Instant Pot One-Pot Spaghetti with Meat Sauce, Instant Pot Spaghetti, and Instant Pot Spaghetti and Meatballs.

Servings: 5

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Set instant pot to "saute". Once it reads "hot" add 1 tsp olive oil then break beef into large chunks and add to instant pot along with garlic and a few pinches of salt.Let beef brown, stirring and breaking up beef occasionally, until cooked through, about 6 minutes. Press the "cancel" button to turn instant pot off. Break spaghetti noodles in half. Add about 1/6 into an even layer over beef, then add another 1/6 going the opposite direction into an even layer. Repeat this pattern with remaining noodles four times (this doesn't need to be perfect! It's just to reduce sticking). Add in marinara sauce, basil, tomatoes and water and season lightly with salt and pepper (don't stir). Seal the lid of the Instant Pot, making sure the valve is set to "sealing." Press the "manual mode" button (or high pressure on other pressure cookers) and set to 7 minutes.Once time is up, use the quick release method according to manufactures instructions (basically just stand back and flick the valve). Once sputtering stops open lid, remove basil and toss spaghetti with a fork. Let rest two minutes (this will allow some of that extra liquid to soak in and the noodles to cook through). Sere warm with parmesan and basil leaves or chopped basil ribbons. *Use spaghetti that lists 9 - 11 minutes to al dente.Recipe source: inspired by The Salty Marshmallow

 

Step by step:

1. Set instant pot to "saute". Once it reads "hot" add 1 tsp olive oil then break beef into large chunks and add to instant pot along with garlic and a few pinches of salt.

2. Let beef brown, stirring and breaking up beef occasionally, until cooked through, about 6 minutes. Press the "cancel" button to turn instant pot off. Break spaghetti noodles in half.

3. Add about 1/6 into an even layer over beef, then add another 1/6 going the opposite direction into an even layer. Repeat this pattern with remaining noodles four times (this doesn't need to be perfect! It's just to reduce sticking).

4. Add in marinara sauce, basil, tomatoes and water and season lightly with salt and pepper (don't stir). Seal the lid of the Instant Pot, making sure the valve is set to "sealing." Press the "manual mode" button (or high pressure on other pressure cookers) and set to 7 minutes.Once time is up, use the quick release method according to manufactures instructions (basically just stand back and flick the valve). Once sputtering stops open lid, remove basil and toss spaghetti with a fork.

5. Let rest two minutes (this will allow some of that extra liquid to soak in and the noodles to cook through). Sere warm with parmesan and basil leaves or chopped basil ribbons. *Use spaghetti that lists 9 - 11 minutes to al dente.Recipe source: inspired by The Salty Marshmallow

Nutrition Information:

covered percent of daily need

 

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