Description
This Instant Pot Spaghetti recipe delivers a rich, flavorful, and hearty pasta dish cooked quickly using the pressure cooker. Ground beef is browned and combined with fragrant garlic, Italian seasonings, and a robust tomato sauce, then layered with spaghetti and chicken broth before pressure cooking to perfectly tender spaghetti infused with delicious sauce. Topped with Parmesan cheese and fresh basil, this easy one-pot meal is perfect for weeknights and serves 8 generously.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 medium onion, diced
- 6 cloves garlic, minced
Seasonings and Sauces
- Drizzle of olive oil
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons granulated sugar
- Salt and pepper, to taste
Canned Goods
- 1 (28-ounce) can whole tomatoes
- 1 (15-ounce) can tomato sauce
Pasta and Liquids
- 1 pound thick spaghetti
- 2 cups low sodium chicken broth (or water)
Garnishes
- 1/2 cup Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, chopped
- 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 meat is fully cooked and onions are softened.
- Add flavor: Stir in minced garlic, tomato paste, Italian seasoning, onion powder, garlic powder, granulated sugar, salt, and pepper. Cook the mixture for about 1 minute to release the aromatic flavors, then press “cancel” to stop sautéing.
- Layer ingredients: Add the canned whole tomatoes and tomato sauce into the pot. Crush the whole tomatoes using a potato masher for texture. Break the spaghetti in half and arrange crosswise on top of the sauce. Pour in the chicken broth, then gently stir, scraping the bottom of the pot to prevent any food from sticking or scorching.
- Pressure cook: Secure the Instant Pot lid and set the valve to the “sealing” position. Select high pressure and cook for 8 minutes. When the cooking time completes, perform a manual pressure release by carefully turning the valve to “venting.”
- Serve: Open the lid and use a pasta fork to break up any clumps of spaghetti. Stir in the Parmesan cheese and chopped fresh basil. Taste and adjust seasoning with additional 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 and cook evenly in the Instant Pot.
- Using low sodium chicken broth allows better control of the saltiness of the dish.
- Manually releasing the pressure ensures the pasta does not overcook.
- For a vegetarian version, omit ground beef and use vegetable broth instead.
- Adding sugar balances the acidity of the tomatoes leaving a well-rounded flavor.
