Instant Pot Spaghetti
A super-fast family dinner – spaghetti in the instant pot is minimal prep, ingredients and clean up – making this a slam dunk for weeknights!
Servings 6
Calories 153kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves minced garlic minced
- 1 pound lean ground beef
- 12oz spaghetti
- 24 ounces marinara sauce
- 2 1/2 cups water
- 1 tablespoon Italian Seasoning
Instructions
- Set the pot on sauté mode, and allow to heat. Add 1 tablespoon olive oil, and sauté 1 cup finely chopped onion until softened, then add 2 cloves minced garlic and cook for about 30 seconds.
- Add 1 pound lean ground beef, and brown. Drain if necessary.
- Add 12oz spaghetti (I break it up and put it in the pot in varying directions - a criss cross pattern works well!).
- Pour 24 ounces marinara sauce over the top, and then pour 2 1/2 cups water around the sides. Sprinkle over 1 tablespoon Italian Seasoning DO NOT STIR.
- Place the lid on the instant pot, and set to seal, and cook on high pressure for 8 minutes.
- Do a natural pressure release for 5 minutes, then perform quick release.
- Remove the lid, stir the food until well combined.
- DEVOUR.
Nutrition
Calories: 153kcal | Carbohydrates: 11g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 651mg | Potassium: 686mg | Fiber: 3g | Sugar: 6g | Vitamin A: 505IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 3mg
