Instant Pot Spaghetti
This two-ingredient Instant Pot Spaghetti cooks the pasta in the sauce, and it does it in a pressure cooker so it takes just 20 minutes!
Servings: 4 servings
Calories: 462kcal
Ingredients
- 1 lb spaghetti broken in half
- 1 (24 oz) jar of marinara sauce (or your favorite jarred tomato sauce)
- 3 cups water
- Generous pinch of salt
Meat variation:
- 2 tablespoons olive oil
- 1 lb ground beef
- 2 garlic cloves
- ½ cup diced white onion
Instructions
- Place the spaghetti in the instant pot and cover with tomato sauce. Give it a good stir until the pasta is covered, then add the water and salt. Stir again to be sure the pasta is fully submerged.
- Put the lid on the instant pot and set the pressure to high for 8 minutes.
- Once complete, allow the pressure to naturally release for 5 minutes, then manually release it the rest of the way.
- Give the pasta a good stir and serve with your favorite spaghetti toppings.
Instructions (for the meat version):
- Turn the instant pot to the saute setting. Heat the oil then add the meat, garlic and diced onion. Break apart the meat as you cook and continue sauteeing until the onion is translucent and the meat is fully cooked.
- Follow the instructions above for the rest of the recipe.
Nutrition
Calories: 462kcal | Carbohydrates: 94g | Protein: 17g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 822mg | Potassium: 758mg | Fiber: 6g | Sugar: 9g | Vitamin A: 737IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 3mg