This flavorful Instant Pot Spaghetti is made in less than 30 minutes. You'll have dinner on the table in no time and clean up is a breeze!
Recently, I have started to really embrace easy dinners. We're talking 30 minutes or less with minimal dirty dishes.
I have a couple of fall back recipes that I like to make when I really don't have the desire or energy to make anything complicated. And with a baby on my hands, this is a common occurrence.
A few of our favorite meals include tacos, quesadillas, fettuccine, and spaghetti. But not just any old spaghetti, Instant Pot spaghetti. A few weeks ago, I decided to finally try Instant Pot spaghetti and I was instantly (excuse the pun) converted! Previously, spaghetti for us usually consisted of boiling noodles, frying up some ground beef and stirring in a jar of spaghetti sauce. Which was all fine and dandy, but it also meant dirtying a frying pan, pot, and strainer. I was never a fan of having to wash up after this meal.
With Instant Pot spaghetti you don't even have to worry about straining the spaghetti noodles! Talk about easy!
There are a few unique things about this spaghetti that I want to mention. Instead of just using a plain ol' jar of spaghetti sauce, I decided to take things up a notch by adding a couple of special ingredients.
- balsamic vinegar
- beef broth
- can of tomatoes
- brown sugar
Each of these ingredients adds depth and creates a richer flavor that I think you'll really like!
📋 Recipe
Instant Pot Spaghetti
This flavorful Instant Pot Spaghetti is made in less than 30 minutes. You'll have dinner on the table in no time and clean up is a breeze!
- Prep Time: 10 minutes
- Inactive Time: 0 hours
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Roundups
- Cuisine: Italian
Ingredients
- 1 tbsp olive oil
- 1.5 pound ground beef
- 2 cloves garlic, minced
- salt and pepper
- 24 oz spaghetti sauce
- ½ tsp balsamic vinegar
- 2 tsp italian seasoning
- 2 tsp brown sugar
- 14.5 oz petite diced tomatoes
- 2 ⅔ cups beef broth
- 12 oz dry spaghetti noodles
- parmesan cheese
- fresh basil
Instructions
- Set instant pot to "saute". Once it reads "hot" add olive oil, ground beef, garlic and salt and pepper. Stir beef until browned and cooked through, about 6 minutes. Drain grease and turn off Instant Pot.
- Break spaghetti noodles in half and layer them, over the ground beef, in the Instant Pot in a criss-cross pattern to prevent the noodles from sticking together.
- Add in sauce, balsamic vinegar, seasoning, brown sugar, tomatoes, and beef broth.
- Close the lid on the Instant Pot, making sure the valve is set to "sealing". Press the "manual" button and set to 7 minutes.
- Once the time is up, use the quick release method to release the pressure. Once pressure has finished releasing, allow the pasta to sit for two minutes before serving.
- Serve warm with fresh parmesan and basil.
Notes
Inspired by Cooking Classy and Five Heart Home.
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0
Keywords: instant pot,pasta,spaghetti,tomatoes,
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