Easy Instant Pot Spaghetti---With or Without Meat

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive.

Turn your Instant Pot to sauté and let it heat until it reads hot.

Add 1 pound of lean ground beef, 1/2 minced onion, and 2 cloves of minced garlic.

Sauté the mixture until the meat is browned, breaking it into small pieces.

Hit cancel on the Instant Pot to turn off the sauté function.

Remove the inner pot and transfer the meat mixture to a bowl, draining any grease if necessary.

Return the inner pot to the Instant Pot and pour in 1/4 cup of vegetable broth to deglaze, scraping up any brown bits.

Break 16 ounces of spaghetti noodles in half and layer them in a criss-cross fashion in the pot.

Pour in 3 3/4 cups of vegetable broth, gently submerging the noodles.

Add the reserved meat mixture on top of the noodles.

Pour in 24 ounces of spaghetti sauce over the noodles and meat mixture.

Close the lid of the Instant Pot, ensuring the vent knob is set to sealed.

Set the cooking time to 5 minutes on high pressure using the manual or pressure cook button.

After cooking, let the pressure release naturally for 5 minutes.

Perform a quick release of the remaining pressure, standing back to avoid steam.

Open the Instant Pot and stir the mixture to incorporate the noodles with the sauce.

Serve hot, topped with additional parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens