Instant Pot Spaghetti

Instant Pot Spaghetti takes lean  ground beef and some easy scratch ingredients to cook up a delicious pasta meal in minutes using your pressure cooker.
Instant Pot Spaghetti

Instant Pot Spaghetti

By Sue Lau | Palatable  Pastime

My recipe of the day is for Instant Pot Spaghetti with my  newest blogging group: #MulticookerMonday. We will be blogging on the third Monday  of the month with  recipes to use in the Instant Pot, Slow Cooker, as well as the air fryer and a few sous vide recipes. If you are a food blogger interested in  joining, DM me on Facebook or through the blog.

I  have been excited about cooking this one because I do love spaghetti and a good easy recipe.

Scratch  Sauce

For this recipe, I  knew  I wanted to make this sauce from scratch rather than use a jarred sauce, but still keep it simple.

You will notice I brown my beef in the skillet instead of the IP-  but much of that has to do with my disappointment about the way the sear function works, as it just takes too long to heat up for me.

Layering  the Pasta

I  will say it is also harder to drain out the meat if you don’t use the skillet. Plus I wanted to cook the onion separately.

The reason for that is to keep it out  of the meat. The onion will stir back in of course. But we will be using that along with the mushrooms to insulate the pasta from each other. This way not a single noodle will clump. The Instant Pot is not kind to pasta just dropped  in all  together. As well, the oil will also keep it  separated.

I have also heard of recipes that burnt or stuck to the bottom. We will not be  having that issue either  since there is some water down there to get the steam going.

I am sure you will just love this! And I look forward to sharing more recipes for the IP  in the future with  this group. Which recipes would you like to see me post? Let me know in the comments below. If I like your idea I am pretty sure I will do it!

Instant Pot Spaghetti

Multicooker Monday

Multicooker Monday

Recipes for Instant Pots & Slow Cookers

January 2020: Blogger’s Favorite Recipes

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Instant Pot Spaghetti

Instant Pot Spaghetti

Instant Pot Spaghetti

Sue Lau
Prep Time 5 mins
5 minutes browning, 10 minutes at pressure 15 mins
Course Main Course
Cuisine American, Italian
Servings 4

Equipment

  • Instant pot

Ingredients
  

  • 1 pound lean ground beef
  • 1 teaspoon each of salt and black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon minced garlic
  • 1/2 cup water
  • 1 medium onion chopped
  • 2 4 ounces each cans sliced mushrooms, drained
  • 12 ounces uncooked spaghetti
  • 3 tablespoons olive oil
  • 28 ounce can crushed tomatoes
  • 2 cups beef broth
  • 11.5 ounce can tomato juice

Instructions
 

  • Brown the beef with the seasonings in a skillet (not the onion) and spoon out the meat with a slotted spoon into the bottom of the instant pot and add the half cup of water.
  • In the oil remaining in the skillet, cook the onions until soft.
  • Break the spaghetti noodles in half and toss with the three tablespoons of olive oil.
  • Place the spaghetti in small handfuls in a single layer over the beef.
  • Top each layer with a little bit of either the drained mushrooms or onions and with the next layer, turn the noodles opposite to form a cross. Repeat until the noodles are in there.
  • Top the noodles with the crushed tomatoes, beef broth and tomato juice, making sure the noodles are covered and the liquids are getting to the bottom of the pan.
  • Place the lid on the Instant Pot, turn to seal, set the valve closed, and set the timer for manual at ten minutes.
  • Use a wooden spoon at the end of cooking to push the quick release valve open (so you don't accidentally burn your finger) and allow all the steam to dissipate before opening the pot.
  • Stir the spaghetti before serving.

Notes

From the kitchen of palatablepastime.com
Keyword pasta, spaghetti

Instant Pot Spaghetti

6 responses

  1. Wow, it never would have occurred to me to add the uncooked pasta in there! Even with browning the meat in a separate skillet, this saves so much time and looks delish!

    • I had been a bit dubious about it myself, but as it turns out, it works swimmingly. I think the biggest fears were having it all stick together, but keeping it layered helped there I think.

    • Mine has only one setting, which is the default setting of “high” (or simply “On”). I think it is safe to assume if you don’t see it listed, you would use the high setting on yours.

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