Instant Pot Spaghetti and Meat Sauce

A bowl of spaghetti with meat sauce and the instant pot sitting in the back

Instant Pot Spaghetti and Meat Sauce

Cook the spaghetti and meat sauce all in one pot, right in your Instant Pot! The pressure cooker infuses the spaghetti with the most amazing flavor.

Course Main Course

Cuisine American, Italian

Prep Time 15

Cook Time 2

Natural Natural Release 5

Total Time 22

Servings people

Calories 544kcal

Author Susie Weinrich

Equipment

Instant Pot or Electric Pressure Cooker

Ingredients

1 tablespoon oil
1 lb ground beef 85/15
1 medium yellow onion diced
3-4 large garlic cloves minced
1 ½ tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian season
½ teaspoon kosher salt add more after tasting
3 cups chicken broth
1 lb spaghetti
½ cup water
24 oz marinara sauce store bought

Instructions

Turn the IP onto sauté mode. Add the oil, once hot, add the ground beef and onion, crumble while it cooks through.
1 tablespoon oil, 1 lb ground beef, 1 medium yellow onion
Drain most of the excess grease. Add the garlic and sauté another minute.
3-4 large garlic cloves
Stir in the tomato paste and seasonings, so they coat the ground beef.
1 ½ tablespoon tomato paste, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Italian season, ½ teaspoon kosher salt
Pour in the chicken broth and scrape all the bits from the bottom of the pot (deglaze). Doing this well will prevent the burn notice from happening.
3 cups chicken broth
Turn the sauté mode off.
Break your spaghetti noodles in half and layer them in a crisscross pattern in the liquid.
Pro Tip: Do not stir the noodles at this point. You can nudge them down into the liquid, but don't stir.
1 lb spaghetti
Pour ½ cup water over top.
½ cup water
Pour HALF the marinara over top. Do not stir.
Pop the lid on, turn the pressure valve to seal, and set to cook for 2 minutes on high pressure, normal heat. Then do a 5 minute natural release and the finish with a quick release.
Open the pot and toss the spaghetti/sauce/meat with tongs. Do not be alarmed if your pasta looks watery when you open the pot it will thicken as it cools.
Pour in the other half of the spaghetti sauce. Give it all a good toss. Let it sit for about 5 minutes to cool and thicken.
Taste for additional seasonings (salt and pepper).
Serve warm topped with grated parmesan cheese!

Notes

Use an 85/15 ground beef, it will have the most flavor without being overly greasy.
Break the spaghetti noodles in half and then crisscross them in the pot. This will prevent your noodles from cooking into one big clump.
Make sure the noodles are all touching the liquid.
Put the broth/water on the bottom and the sauce on top to avoid the burn notice.
Use regular spaghetti noodles… not fettuccine, angel hair, gluten free etc… this recipe is written for straight up spaghetti noodles. You can use the other pastas, it will just change the cook time and possibly liquid quantities.
Use chicken broth as cooking liquid for the most flavor.
Completely deglaze the bottom of the pot to prevent the burn warning.
Don't over salt in the beginning. The ½ teaspoon kosher salt accounts for the varying saltiness of chicken broth and marinara. Taste before serving and add more salt at that point.

Nutrition