Description
A quick and hearty Instant Pot spaghetti recipe featuring lean ground beef, flavorful tomato sauce, and perfectly cooked spaghetti all made in one pot for easy weeknight dinners.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 medium onion, diced
- 6 cloves garlic, minced
Tomato Sauce
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons granulated sugar
- 1 (28-ounce) can whole tomatoes
- 1 (15-ounce) can tomato sauce
- 2 cups low sodium chicken broth (or water)
- Salt and pepper, to taste
Pasta and Cheese
- 1 pound thick spaghetti
- 1/2 cup Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, chopped
Other
- Drizzle of olive oil
- Crusty bread or garlic bread, for serving (optional)
Instructions
- Brown beef: Press the “sauté” button on the Instant Pot, add a drizzle of olive oil, then brown the lean ground beef along with the diced onion until the beef is fully cooked and the onion is softened.
- Add flavor: Stir in the minced garlic, tomato paste, Italian seasoning, onion powder, garlic powder, granulated sugar, salt, and pepper. Cook for about 1 minute to let the spices and tomato paste develop flavor. Press “cancel” to stop the sauté mode.
- Layer ingredients: Add the canned whole tomatoes and tomato sauce. Use a potato masher to crush the whole tomatoes directly in the pot. Break the spaghetti in half and layer it crosswise on top of the sauce. Pour in the chicken broth and gently stir, scraping the bottom of the pot to prevent any scorching and ensure even cooking.
- Pressure cook: Secure the Instant Pot lid and set the valve to the “sealing” position. Pressure cook on high for 8 minutes. When the cooking time is complete, perform a manual pressure release carefully.
- Serve: Use a pasta fork to break up any clumps of pasta in the pot. Stir in the Parmesan cheese and chopped fresh basil. Taste and adjust seasoning with salt and pepper as needed. Serve immediately with crusty bread or garlic bread if desired.
Notes
- Breaking the spaghetti in half helps it fit better in the Instant Pot and cook evenly.
- Be sure to scrape the bottom of the pot well when adding broth to avoid the burn warning on the Instant Pot.
- Adjust seasoning at the end to suit your taste.
- Use low sodium chicken broth to control the salt level in the sauce.
- For a vegetarian version, substitute ground beef with plant-based meat or mushrooms and use vegetable broth.
- Leftovers can be refrigerated for 3-4 days and reheated gently on the stovetop or microwave.
