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!
Servings 6 servings
Calories 584kcal
Ingredients
- 1 tablespoon olive oil
- 1.5 pound ground beef
- 2 cloves garlic minced
- salt and pepper
- 24 oz spaghetti sauce
- ½ teaspoon balsamic vinegar
- 2 teaspoon italian seasoning
- 2 teaspoon 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
Calories: 584kcal | Carbohydrates: 56g | Protein: 31g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1105mg | Potassium: 1042mg | Fiber: 5g | Sugar: 10g | Vitamin A: 650IU | Vitamin C: 15mg | Calcium: 92mg | Iron: 5mg
