Easy Homemade Instant Pot Spaghetti with Meat Sauce

This Easy Homemade Instant Pot Spaghetti with Meat Sauce is a one-pot pressure cooker recipe and does NOT use jar spaghetti sauce.  The sauce is made from scratch and the spaghetti and sauce are cooked together to make a quick and easy, kid-friendly, delicious meal!

If you’re new to the  Instant Pot and aren’t familiar with how to use it, please read the Instant Pot  DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Homemade Instant Pot Spaghetti with Meat Sauce.

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Easy Homemade Instant Pot Spaghetti with Meat Sauce Ingredients

How to Make Easy Homemade Instant Pot Spaghetti with Meat Sauce (Step-by-Step Instructions)

• Instant Pot DUO:  Select the ‘Saute’ function.
• Instant Pot ULTRA:  Select the ‘Saute’ function and press ‘Start’.

• Add olive oil to inner pot of Instant Pot.
• Add ground beef and cook until browned, about 5 minutes. (If the beef browns too quickly, press ‘Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again.)

• Drain fat or remove fat from beef with a small ladle.
• Add onion and garlic. Stir until onion is translucent.

• Add in salt, sugar, dried basil, dried oregano, crushed red pepper and black pepper. Stir to combine.
• Deglaze pot with a tablespoon or two of beef broth or chicken broth, stirring until liquid has nearly evaporated.
• Press ‘Cancel’ to turn Instant Pot off.

• Add remaining broth and stir.
• Add crushed tomatoes and tomato paste, but don’t stir.
• Divide spaghetti into three batches and add them in a criss-cross pattern.
• Add one-third of spaghetti over the tomatoes, spreading out from right to left.

• Add the next one-third of spaghetti, spreading out from top to bottom.
• Add the final layer, spreading out from right to left.
• Using a spatula, push down on spaghetti until submerged in the liquid after every addition.

• Instant Pot display will change to ‘On’.
• Once the Instant Pot is pressurized, the float valve will go up.
• The display will count down from 6 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’  or ’00 00′ and begin to count up.

• Stir spaghetti and meat sauce until combined.
• If there are any strands of spaghetti stuck together, use a fork to separate the strands.
• If you find the spaghetti to be too liquidy, allow it to rest for 3 to 5 minutes, and it will absorb the extra liquid.
• Sprinkle with chopped parsley and shredded Parmesan cheese.

Easy Homemade Instant Pot Spaghetti with Meat Sauce

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 579 kcal

Author: Paint the Kitchen Red

This Easy Homemade Instant Pot Spaghetti with Meat Sauce recipe does NOT use jar pasta sauce.  The sauce is made from scratch and the spaghetti and sauce are cooked together to make a quick and easy one-pot meal that’s kid-friendly and delicious!

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Ingredients

• 1 Tbsp olive oil
• 1 lb lean ground beef
• 1/2 cup onion chopped
• 2 Tbsp garlic minced
• 1 tsp salt  or to taste
• 1 tsp  sugar
• 2 tsp  dried basil
• 1 tsp  dried oregano
• 1/2 tsp  black pepper powder or to taste
• 1/4 tsp  crushed red pepper or to taste, optional
• 2 cups low sodium beef broth or chicken broth
• 28 oz. (1 can) crushed tomatoes
• 1 Tbsp  tomato paste
• 1/2 lb dry spaghetti
• Shredded Parmesan cheese
• Parsley chopped, to garnish

Instructions

• Select the 'Saute' function and pre-heat the Instant Pot.
• Add olive oil to the inner pot.
• Add ground beef and cook until browned, about 3 to 5 minutes. (If the beef browns too quickly, press ‘Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again.)
• Drain fat or remove fat from beef with a small ladle.
• Add onion and garlic. Stir until onion is translucent.
• Stir in salt, sugar, dried basil, dried oregano, black pepper and crushed red pepper. 
• Deglaze pot with a tablespoon or two of broth, stirring until liquid has nearly evaporated.
• Press ‘Cancel’ to turn Instant Pot off.
• Add remaining broth and stir.
• Add crushed tomatoes and tomato paste, but don’t stir.
• Divide spaghetti into three batches.  Add spaghetti to the inner pot in a criss-cross pattern: add one-third of spaghetti over the tomatoes, spreading it out horizontally. Add the next one-third of spaghetti, spreading out vertically. Add the final layer, spreading out horizontally. (see blog post for step by step photos).
• Using a spatula, push down on spaghetti until submerged in the liquid.
• Close the lid and pressure cook for 6 minutes.
• Do a 2 to 5 minute Natural Pressure Release (NPR 2 to 5).  *
• Open the lid and stir spaghetti and meat sauce until combined.  If there are any strands of spaghetti stuck together, use a fork to separate the strands.
• If you find the spaghetti to be too liquidy, allow it to rest for about 5 minutes, and it will absorb the extra liquid.
• Sprinkle with chopped parsley and shredded parmesan cheese before serving.

Notes

• Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
• * Use 2 minutes Natural Pressure Release (NPR) for al dente pasta.
• See the blog post for more detailed recipe tips.

Nutrition

Serving: 1serving | Calories: 579kcal | Carbohydrates: 80g | Protein: 41g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 739mg | Fiber: 21g | Sugar: 12g

Course Main Dishes

Cuisine American, Italian

Main Ingredient beef, pasta

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I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

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