Instant Pot Spaghetti

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Moment Pot Spaghetti is cooked in a generous, natively constructed marinara loaded with meat, spices, and delicious tomatoes. You can have this prepared in under 15 minutes!

Moment Pot Spaghetti will totally change the manner in which you make this darling dish! For one, crude pasta just requires 3 MINUTES to cook in the IP, which implies you can eat done in under 30 minutes (or less on the off chance that you basically dump every one of the fixings and skirt the sautéing part.

Then, we’re making a straightforward, good marinara without any preparation to supplement the pasta. To transform it into a generous feast, we’re adding ground hamburger yet you can add whatever meat you have available or exclude it at all for a vegan form.

At long last, everybody loves spaghetti! This will be a profoundly mentioned dish in your home, and a genuine lifeline during occupied weeks or when you have no clue about what to cook. Above all, it generally turns out great and flavorful.

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Indeed, and it’s one of the simplest and most delectable approaches to cook spaghetti! The IP chops down cooking time in minutes while imbuing the pasta with such a lot of flavor. Besides, everything occurs in one pot, so less tidy up, as well!


  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1 pound spaghetti
  • 4 cups chicken broth
  • Salt and Pepper
  • 28 oz can diced tomatoes
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon dried parsley
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce


  1. Select Saute and once it reads HOT and oil and beef.
  2. Season with salt & pepper and brown well, discard the beef juices. Brown until slightly crisped 5 – 7 mins. Taste and adjust for salt & black pepper.
  3. Add in diced onions, minced garlic, dried herbs, then saute for another 2 minutes.
  4. Pour 1 cup of chicken broth, then deglaze by scrubbing the bottom with a wooden spoon.
  5. Add in soy sauce, Worcestershire sauce, remaining chicken broth. Stir.
  6. Break the spaghetti in half, then add spaghetti in the Instant Pot, do not stir but press to submergee into the liquid.
  7. Add the tomatoes on top. Do not mix.
  8. Lock the lid, then turn Venting Knob to Sealing Position.
  9. Pressure Cook at High Pressure for 3 minutes + Natural Release for 5 minutes.
  10. Release remaining pressure, then open the lid.
  11. The spaghetti sauce will look liquidy, and the spaghetti is about about 90% cooked.
  12. Use the “Saute More” function to bring the mixture to a simmer. Using a wooden spoon, stir a few minutes to fully cook the spaghetti and thicken the sauce.
  13. Taste and season as needed.
  14. Turn off the Instant Pot.
  15. Garnish with freshly grated Parmesan cheese, fresh basil then serve.


Calories: 743kcal | Carbohydrates: 98g | Protein: 37g | Fat: 33g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1270mg | Potassium: 1221mg | Fiber: 7g | Sugar: 9g | Vitamin A: 262IU | Vitamin C: 38mg | Calcium: 158mg | Iron: 7mg

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