Instant Pot Spaghetti Made Easy
Busy-night spaghetti made in one pot with tender noodles and a rich, meaty sauce. Minimal prep, maximum comfort.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 0.75 cup diced yellow onion
- 2 tsp minced garlic
- 1 lb ground beef
- 1.25 tsp Italian seasoning
- 0.25 tsp crushed red pepper flakes optional
- 1.25 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 12 oz dry spaghetti break noodles in half
- 24 oz marinara sauce
- 2 cup low-sodium beef broth
- 0.5 cup grated Parmesan cheese plus more for serving
- 2 tbsp chopped fresh parsley
Instructions
Preparation Steps
- Set Instant Pot to Sauté. Warm the olive oil until shimmering.
- Sauté the onion until translucent, about 3 minutes. Stir in garlic and cook 30 seconds.
- Add ground beef. Cook, breaking it up, until browned. Drain excess fat if needed.
- Season with Italian seasoning, salt, pepper, and red pepper flakes. Splash in a bit of broth and scrape up browned bits.
- Fan the spaghetti over the meat in crisscross layers. Do not stir.
- Pour marinara evenly over the pasta. Add the remaining broth around the edges. Press noodles just under the liquid.
- Lock the lid and set to High Pressure for 7 minutes.
- Let pressure release naturally for 5 minutes, then quick-release the rest. Open and stir gently to separate noodles.
- Rest 2–3 minutes to thicken. Stir in Parmesan and parsley. Taste and adjust seasoning, then serve.
Notes
Variation: Swap beef for mild Italian sausage or use ground turkey and chicken broth for a lighter take. For extra veggies, fold in a handful of baby spinach after cooking and let it wilt.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of broth to loosen the sauce.
This recipe is an original creation inspired by classic Instant Pot Spaghetti Made Easy flavors. All ingredient ratios and instructions are independently developed.