Instant Pot Spaghetti – A Hearty Dinner to Feed Your Family
Everyone loves spaghetti. But, let’s be honest with one another. Making spaghetti isn’t always the easiest. There are just so many steps that seem to take forever! Worry no more about that with this Instant Pot Spaghetti recipe. What if I told you there was a way to have a hearty dinner for your family in less time than it took to even start a traditional recipe?
From start to finish, you’ll fall in love with the ease of this super simple recipe. I love how you can cook the Instant Pot Spaghetti Sauce and all the other ingredients right in the same pot! Talk about making clean up an absolute breeze!
I used to shy away from making a spaghetti meal because I dreaded all the hard work that went into it. Now, I can rest easy knowing that cooking spaghetti noodles and sauce for my family doesn’t have to be an issue at all! If you are looking for a super simple Instant pot recipe, this Instant Pot Spaghetti is the one for you!
INGREDIENTS TO MAKE INSTANT POT SPAGHETTI
- 1 ½ pounds ground beef
- 1 onion, chopped (optional)
- (2) 15-ounce cans tomato sauce, divided
- 14.5 ounce can diced tomatoes
- 10 ounce can Rotel (original)
- 4 ounce can sliced mushrooms
- 6 ounce can tomato paste, divided
- 1 tablespoon Italian seasoning
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 8 ounces linguine
HOW TO MAKE INSTANT POT SPAGHETTI
Sautee up the ground beef and onion until the ground beef is thoroughly cooked. The onion can be cooked to your liking whether you want it softer or crunchy.
Add all ingredients except linguine, 1 can of the tomato sauce and half of the tomato paste. Set the pressure cooker to the manual setting for 4 minutes. When finished, do a quick release.
When the quick release has finished, open up the pot and add in linguine (broken in half), the second can of tomato sauce, and the remainder of the tomato paste. Push the pasta down into the rest of the sauce and break it up a little.
Put the pressure cooker lid back on, set back to pressure and do a manual setting for 6 minutes. After another quick release, add some Parmesan cheese and parsley to garnish, if desired.
Serves 4-6. Enjoy!
Instant Pot Spaghetti
- 1 1/2 pounds ground beef
- 2 15 ounce cans tomato sauce, divided
- 1 14.5 ounce can diced tomatoes
- 1 10 ounce can Rotel (original)
- 4 ounce can sliced mushrooms
- 6 ounce can tomato paste, divided
- 1 tablespoon Italian dressing
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 8 ounces linguine
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Sautee up ground beef until thoroughly cooked. Add in onion and cook as well to your liking.
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Add all ingredients except linguine, 1 can of the tomato sauce and half of the tomato paste. Set the pressure cooker to the manual setting for 4 minutes. When finished, do a quick release.
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When the quick release has finished, open up the pot and add in linguine (broken in half), the second can of tomato sauce, and the remainder of the tomato paste. Push the pasta down into the rest of the sauce and break it up a little.
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Put the pressure cooker lid back on, set back to pressure and do a manual setting for 6 minutes. After another quick release, add some Parmesan cheese and parsley to garnish, if desired.
Pin this Instant Pot Spaghetti recipe for later!
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