go to newsletter page

Reader Interactions

Comments

  1. Sue

    5 stars
    Love this instant pot recipe I’ve made it over and over and over

    • Paint the Kitchen Red

      Thank you for letting me know, Sue! I’m so happy to hear this.

  2. Jamie Toney

    I love this recipe and have made it several times and have gotten huge bowls of it when time to it…

    Alas, I am doing WW and I just need to know how much is a serving size? I know it serves 4, but how much is each serving.

    Thanks!

    • Paint the Kitchen Red

      Jamie, I will have to measure it out next time I make it but I would say it’s 1.5 cups per serving.

  3. Joy

    5 stars
    This was so easy and so flavorful. I used the grated carrot in lieu of sugar as you suggested and chicken broth for the liquid. I appreciate all the details you provide and love that I did not have to make a special trip to the grocery store for this. Thanks!

    • Paint the Kitchen Red

      Hi Joy – coincidence that I made this too on Friday night because I was so busy 🙂 One tip I need to add in is to press down on each layer of spaghetti as it’s being put in – much easier to get it to submerge. Thank you!

  4. Michelle

    5 stars
    I came across your spaghetti with meat sauce recipe, and currently it is my family’s favorite dish! In addition to your instructions, I sautee puertorrican sofrito, green peppers, olives, no pepper or crushed red peppers and voila! You have saved dinner so many weeksays!!! Thanks!!! (Last time I also tried preparing 1 box of spaghetti. It took longer to come to pressure, and I added 2 additional minutes of HP cooking.)

    • Paint the Kitchen Red

      Michelle – I too love this recipe because it’s so easy and satisfying. I love the sofrito substitution. Thank you for sharing your modifications. I also add shredded carrots sometimes 🙂

  5. Brynn

    5 stars
    This was delicious as is, but would there be a way to adjust it to make the noodles separately? My daughter is only a fan of a little sauce so in the future I’d probably do it on the side. Also then I could feeeze the leftover sauce for next time!

    • Paint the Kitchen Red

      Brynn, this recipe was my own creation by combining my homemade pasta sauce recipe with spaghetti. Here’s the (non Instant Pot) pasta sauce recipe . I wouldn’t recommend making the pasta sauce in the Instant Pot because you’d need to add a lot of liquid to make the Instant Pot seal. And that would make it too watered down. This is a very tasty and easy recipe.

      • Christine

        5 stars
        Hi. You could easily make only the meat sauce in the IP. I do it all of the time. I love meat sauce in the IP, I don’t like pressure cooked pasta.. the 2 cups of crushed tomato in your recipe will provide plenty of liquid for a 6 quart IP to come to pressure. I would delete the broth entirely, but if you are concerned about a burn signal, add 1/4–1//2 cup. I find that the secret. To avoiding a burn signal is not to add more liquid but to carefully deglaze the pot, scraping up all of the fond after. You have sautéed something, like the meat and onions in this recipe. Don’t have anything sticking to the bottom. When. You. Seal. The pot.

        • Paint the Kitchen Red

          Thanks for your input Christine. The ‘burn’ message is so tricky because different Instant Pots can be more sensitive! I am glad to hear that you have success making pasta sauce in the IP without additional water 🙂

  6. Ro

    5 stars
    This was delicious! So easy and have already shared this. Even my husband, who does not care for pasta, really enjoyed it. I am not too familiar with the instant pot but next time I would like to increase the amount of pasta. I was left with a lot of meat sauce. Any tips on that? How much more liquid do I need? Thank you!!

    • Paint the Kitchen Red

      Ro, thanks for the comment; I’m glad you enjoyed it. If you add more pasta, add 2 cups liquid for every 8 oz. of pasta. Either broth or water will work. Let me know if you need further help.

  7. Karen

    5 stars
    Easy and delicious! The sauce is very flavorful, yet quick to prepare. I expect this recipe will be on my menu plan often. I used Italian sausage in place of the ground beef because that’s what I had on hand.

    • Paint the Kitchen Red

      Thanks for your comment, Karen. And I’m happy to hear you like this easy and quick recipe like I do!

  8. Jen

    If I am not cooking the pasta in the sauce, should I reduce the amount of liquid?

    • Paint the Kitchen Red

      Jen, yes you would need to reduce the liquid and the only concern I have with that is you shouldn’t have trouble sealing. Make sure you don’t stir the tomatoes in.

  9. Steven Johnson

    5 stars
    I can’t wait to try this!

    • Paint the Kitchen Red

      Hope you enjoy it, Steven!

  10. Terence

    5 stars
    Recipe came out great, even I ate it (I don’t usually eat Italian food, but my kids love it). Wasn’t watching very closely, so ended up with NPR of 3 minutes, which gave perfect al dente spaghetti (De Cecco Spaghetti #12)

  11. Aaron

    1 star
    This recipe did not work in my 6-quart instant pot. Followed the recipe exactly and I did not get enough pressure in my instant pot for pressure cooking. Luckily the meal wasn’t a complete disaster as I got the pasta to cook thoroughly.

    • Paint the Kitchen Red

      I’m sorry you had trouble with the recipe. Here are some possible reasons why your Instant Pot didn’t come to pressure.

  12. Ginger

    5 stars
    This was my first recipe in my new IP. I am gifting IP’s to my 3 daughters for Christmas so I gifted one to myself too! The spaghetti was perfect and you made it so easy to accomplish with your detailed instructions on your blog. Thank you! My question, two of my daughters have 4 kids and they are hungry at dinner! Can they double this recipe exactly and expect the same results or does liquid need to be altered. Also can I sub a little burgundy wine for some of the broth? Thank you for making my first IP experience a great one!

    • Paint the Kitchen Red

      Hi Ginger, I’m glad the recipe came out well. Yes, you can substitute wine for some of the broth. As long as you don’t go past the 1/2-full mark for foods that expand: pasta, rice, beans, etc. yes, you can double. You might have a bit more clumping of the spaghetti. Just pull apart with a fork. And one more point: when you double, you don’t double cooking time. Thanks for your comment 🙂

      • Keisha

        Even though when doubling the recipe the cooking time stays the same, but does the amount of liquids stay the same to pressurize a larger amount of food or does the amounts of liquid need to be doubled as well?

        • Paint the Kitchen Red

          Keisha, it depends. If you’re cooking a recipe where there’s a lot of liquid and it’s discarded, then you might be able to keep the liquid the same but otherwise, you would double the liquid. Especially in a recipe like this one because the pasta will absorb the liquid. Hope that helps!

  13. Jen

    5 stars
    This was super simple and delicious! I doubled the recipe because I have three teenagers, and it worked perfectly. We still had plenty of leftovers, which we love. I used 1/2 ground beef and 1/2 mild Italian sausage and it was very tasty. This will be going into regular rotation. Thanks!

    • Paint the Kitchen Red

      That’s great, Jen. I do like the flavors of Italian sausage mixed in. I so glad you liked the recipe.

  14. John

    5 stars
    This one was a big hit with the whole family and was an easy weeknight meal.

  15. Diane

    Hi ~ looking forward to trying this but I have a few questions (beginner!).
    * can you use gluten-free all rice pasta? (Not the blends of corn, etc.) …if yes, any adjustments to the liquid or cook time!
    * can you substitute rice instead? …if so, what liquid and/or time adjustments?
    I’m new, so still looking at so many recipes, and I haven’t found any that have these options included.
    Thanks for any input!

    • Paint the Kitchen Red

      Hi Diane, although I have not used gluten free pasta, I’ve heard Barilla brand works well – not sure if it’s a rice pasta though. One reader on another pasta recipe of mine used 12oz. gluten free pasta for 4 minutes and also added 1/2 cup of water. If I were to do it with rice, I would add the liquid, stir, add the rice, tomato products and not stir. 1 cup rice: 1 1/4 cup broth, pressure cook for 4 minutes if Jasmine rice, 6 minutes for long grain rice. Natural Pressure Release (NPR) 10 minutes. Keep me posted on what happens!

  16. Lindsay

    Love this kid-friendly meal that allows for a homemade spaghetti sauce for my family. You’re food blog is the absolute best! I’m recommending it to all my family and friends. Keep those fabulous
    recipes coming. You rock the kitchen RED!

    • Paint the Kitchen Red

      Lindsay, thank you for your comment, and for passing on the word – I so appreciate it.

  17. elaine

    5 stars
    I do love your IP recipes and the whole web-site, for that matter!!!! One of my VERY favorites!!!

    One suggestion, rather than putting items in red (which is very difficult to read) – I would suggest bold and italics…

    I’m finding your comment area text print to be extremely light or faded in shading.

    • Paint the Kitchen Red

      Hi Elaine – thank you so much for taking the time to make those suggestions. I picked red for obvious reasons but didn’t consider the viewability for everyone. Let me play with the colors and fonts and see what I can do to make the text and links easier to read. Thank you also for your kind words.

Questions, Comments? I love hearing from my readers and I reply to all comments!

Your email address will not be published. Required fields are marked *

Rate This!