By Tammy Wilmot
Instant Pot Spaghetti
8 steps
Prep:5minCook:15min
Instant Pot spaghetti is a fantastic one-pot meal with easy clean up! Jar sauce keeps it easy, and you can add meat or keep it vegetarian.
SUBSTITUTION TIP
Ground beef can be swapped for ground bison or meatless crumbles.
MARKET SWAP
You can also use another hearty, leafy green like chard. You could stir in spinach after you’ve finished pressure cooking if that’s all you have on hand (it will wilt right away, so you don’t need it to add it until the end).
WINE PAIRING
Pair this spaghetti with Pinot Noir, Cabernet Sauvignon, Merlot, Sangiovese, or Chianti.
STORAGE TIPS
To Store. Refrigerate spaghetti in an airtight storage container for up to 4 days.
To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
To Freeze. Freeze spaghetti in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Updated at: Thu, 17 Aug 2023 09:47:45 GMT
Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
23
High
Nutrition per serving
Calories554.5 kcal (28%)
Total Fat21.4 g (31%)
Carbs55.9 g (22%)
Sugars10 g (11%)
Protein36.2 g (72%)
Sodium1387.3 mg (69%)
Fiber8.5 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonextra-virgin olive oil
1 poundlean ground beef
ground bison, or meatless crumbles
1 teaspoonkosher salt
1 tablespoondried parsley
1 teaspoononion powder
¼ teaspoonred pepper flakes
3 clovesgarlic
minced
4 cupskale
chopped, chard, or other hearty greens, optional
2 cupswater
divided
24 ouncemarinara
or other tomato-based pasta sauce
8 ounceswhole wheat spaghetti
dry
⅓ cupgrated Parmesan cheese
plus additional for serving
fresh basil
Chopped, or parsley, for serving
Instructions
Step 1
Turn the Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the ground beef. Brown the meat, breaking it up into pieces with a wooden spoon. Add the salt, parsley, onion powder, and red pepper flakes. Continue to cook and break apart, until the meat is fully cooked through, about 5 minutes.
Step 2
Stir in the garlic and cook 30 seconds. Pour in 3/4 cup of the water and scrape along the bottom of the pot to remove any stuck-on bits.
Step 3
Add the kale (if using) and sauce and stir to evenly combine.
Step 4
Break the spaghetti noodles in half, and then place them in two layers directly over the beef. DO NOT STIR.
Step 5
Fill the now-empty pasta jar with the remaining 1 1/4 cups water. Place the lid back on the jar, shake gently, then pour the rinsed liquid evenly over the pasta (again, DO NOT STIR).
Step 6
Cover and seal the Instant Pot. Cook on HIGH (manual) for 8 minutes.
Step 7
As soon as the cook time has elapsed, immediately vent to release the remaining pressure. Carefully open the lid and stir in the Parmesan. At this point, the pasta will look a little soupy, but it will thicken up as it sits.
Step 8
Turn off the Instant Pot. Let sit uncovered a few additional minutes to cool and to allow the extra liquid to absorb. Stir once more. Scoop into serving bowls and sprinkle generously with Parmesan cheese and a sprinkle of fresh parsley.
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