Description
A quick and hearty Instant Pot spaghetti and meat sauce recipe featuring lean ground beef, fresh vegetables, and a rich tomato sauce, all cooked together for a convenient one-pot meal.
Ingredients
Scale
Vegetables
- ½ cup finely chopped onion
- ½ cup diced celery
- ½ cup shredded carrot
Protein
- 1 pound lean ground beef
Spices and Seasonings
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- ¼ teaspoon garlic powder
- ½ teaspoon salt
Pasta and Sauce
- 1 (12-oz) box spaghetti (uncooked, broken in half)
- 2 ¼ cups broth (beef or chicken)
- 1 (28-oz) jar spaghetti sauce
Optional Garnishes
- Grated parmesan cheese
- Fresh herbs
Instructions
- Cook vegetables and ground beef: Set a 6-quart electric pressure cooker to ‘sauté’. Add olive oil, then add onion, celery, and carrot. Cook until the onion is translucent. Add lean ground beef and season with Italian seasoning, garlic powder, and salt. Stir well and cook until the beef is browned. Switch off the Instant Pot.
- Add pasta and sauce: Evenly place the uncooked spaghetti, broken in half, over the beef and vegetable mixture in the pot. Pour in the broth, ensuring it surrounds but does not stir the spaghetti. Spread the jarred spaghetti sauce on top without stirring to maintain layers.
- Pressure cook: Close the lid and set the valve to ‘sealing’. Cook on high pressure for 6 to 10 minutes, adjusting time based on pasta preference (6 minutes for al dente). Perform a quick release of pressure, carefully open the lid, then stir the spaghetti and meat sauce mixture well. Serve immediately, garnished with grated parmesan cheese and fresh herbs if desired.
Notes
- You can use either beef or chicken broth according to preference.
- Cooking time may vary slightly depending on the pressure cooker model; adjust between 6 to 10 minutes for desired pasta texture.
- Breaking the spaghetti in half helps it fit and cook evenly in the Instant Pot.
- Do not stir the pasta after adding the sauce and broth before cooking to prevent sticking and ensure proper layering.
