Instant Pot Spaghetti
Dinner is quick, easy, and delicious when this Instant Pot Spaghetti is on the menu! Everything cooks in ONE pot for easy cleanup!
Servings: 6 servings
Equipment
Ingredients
- 1 pound lean ground beef
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes
- 1 pound pot-perfect spaghetti noodles or regular spaghetti noodles broke in half
- 1 jar spaghetti sauce 24 oz.
- 1 can diced tomatoes 14.5 oz.
- 1 carton low-sodium beef broth 32 oz.
- ¼ - ⅓ cup red wine, additional broth, or water
For serving
- Shredded Parmesan cheese and fresh basil optional
Instructions
- Set the Instant Pot to saute' and add the ground beef, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Cook and crumble the meat until it is no longer pink. Turn the Instant Pot off. Drain any excess grease from meat, if desired.
- Place the spaghetti on top of the meat in the Instant Pot. Pour the spaghetti sauce, diced tomatoes, beef broth, and wine over the top. Push any spaghetti noodles sticking out down into the liquid so they are covered.
- Seal the Instant Pot and set it to manual mode, high pressure, with 8 minutes cooking time.
- When the Instant Pot signals the end of the cooking cycle, use the manual quick release to open the Instant Pot. Stir the spaghetti well and serve immediately with shredded Parmesan cheese and fresh basil, if desired.
Notes
- For the wine, I typically use Cabernet Sauvignon - you may use additional broth or water in place of the wine.
- Switch things up by using ground Italian sausage in place of ground beef - or use a combination of the two!
Nutrition
Calories: 448kcal | Carbohydrates: 67g | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 969mg | Potassium: 1277mg | Fiber: 5g | Sugar: 8g | Vitamin A: 705IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 5mg
