Instant Pot Spaghetti and Meat Sauce

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is a lower-calorie option, while a cheese blend can be more affordable.

Peel and chop one large onion.

Cut off the ends of one celery stalk and dice it.

Peel, cut off the end, and finely dice one carrot.

Peel and finely mince three garlic cloves.

Press the sauté button on the pressure cooker to preheat it.

Once hot, add two tablespoons of olive oil.

Add the chopped onion, celery, carrot, and minced garlic to the pot and sauté until they start to soften.

Add one pound of ground beef to the pot and season with one tablespoon of Italian seasoning mix, one teaspoon of salt, and a quarter teaspoon of black pepper.

Break up the beef into small crumbles while it is browning.

Once the meat is browned, break 14 ounces of spaghetti in half and layer it over the meat in a crisscross pattern.

Pour in two and a half cups of water, two cups of beef broth, 15 ounces of diced tomatoes, and 32 ounces of crushed tomatoes or tomato sauce on top of the pasta without stirring.

Add two bay leaves and a small bunch of fresh basil on top.

Close the pressure cooker lid and set the pressure valve to sealing position.

Set the instant pot to cook on high pressure for 6 minutes (or 7 minutes at high altitude).

For gluten-free pasta, set the cook time for 3 to 4 minutes.

When the cook time is up, let the instant pot cool down for a minute and then quick release all the pressure.

Use tongs to remove the bay leaves and basil bunch from the pot.

Stir everything to combine; it may seem too liquidy at first, but the pasta will absorb a lot of the liquid.

Taste and adjust salt, pepper, or other seasonings as needed.

Serve with grated Parmesan cheese and chopped fresh basil, either mixed in the pot or added to each serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens