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!
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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