This quick and easy recipe will be a revelation for your weeknight dinners. Chop some veggies, layer everything in the pot and walk away! A warm and comforting bowl of din-din will be ready in no time.
Hearty Weeknight Instant Pot Spaghetti
Use this Instant Pot recipe as a base to create your family's favorite version of spaghetti night. Pick your veggies and pasta shape. It will all work great!Print Recipe
- 1 lb ground beef
- 2 cups chopped veggies
- 1 tsp salt
- 1 tsp onion powder
- ½ tsp garlic powder
- 2 cups water divided
- 24 oz tomato sauce
- 8 oz spaghetti
- 1 cup shredded Parmesan cheese grated
- 2 tbsp pesto optional
- Turn an Instant Pot on to sauté. Once heated, add the beef. Break the beef up into large pieces with a wooden spoon and season with the salt, onion powder, and garlic powder. Add the veggies. Cook, stirring and breaking the beef into smaller and smaller pieces, until cooked through and no longer pink, about 5 minutes.
- Turn off the sauté function and add ½ cup of the water to the pot. Scrape the bottom of the pot to remove any stuck-on bits. Add the sauce and stir to combine well.
- Break the spaghetti strands in half and spread them in one or two layers over the ground beef mixture. Do not stir from this point on.
- Rinse the pasta sauce jar with the remaining 1½ cups water (pour the water into the jar, twist on the lid, and shake gently) and then pour the water over the pasta. Remember — no stirring here.
- Seal the Instant Pot and set to cook on high pressure for 8 minutes.
- Open the pressure release valve (quick release) as soon as the 8 minutes cook time is up. Open the Instant Pot and stir the spaghetti into the sauce. Turn off the Instant Pot and remove the insert from the pressure cooker. Stir in 1/2 cup of parmesan cheese and the optional pesto sauce. Serve with extra parm on top.
- This recipe makes a lot of sauce for how much pasta is included. I wouldn’t add more pasta to the pot though. If you really like noodles, consider making a seperate pot with extra.
- Pro-tip within a pro-tip: Noodles can be frozen for future use. Toss with a little olive oil before freezing to keep them seperated.
- Use your favorite veggies for this dish. I like my standards – peppers, onions, and carrots. Mushrooms would be great. I have used broccoli in this dish, but it gives the whole thing a very broccoli-y taste. Just be sure to chop into equally sized pieces.
- Skip the meat and add about two more cups of veggies. See the note about what kind of veggies to use above.
- A mix of ground pork or Italian sausage could be a fun change up.
- I think your gluten-free noodles would die a slow, mushy death in this recipe. Instead, what about skipping the noodles (and the water) and instead putting the spaghetti sauce over fresh zoodles or even a baked potato?
- Skip the parm. It’s sad, but you’ll still have a delicious dinner.
Calories: 464kcal | Carbohydrates: 40g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 1382mg | Potassium: 816mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7850IU | Vitamin C: 10mg | Calcium: 258mg | Iron: 3mg