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instant pot spaghetti in a white bowl with fresh basil

Instant Pot Spaghetti and Meat Sauce

4.54 from 15 votes
This one-pot spaghetti with meat sauce is the easiest way to make classic comfort food in half the time! Juicy, flavorful, and cooked to perfection, it’s a weeknight winner your whole family will love.
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4
Author: Molly Thompson

INGREDIENTS

  • 1-2 Tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 lb ground beef I used 93% lean
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons dried basil
  • 2 cups water or beef broth, divided
  • 1 (24oz) jar marinara sauce I used Rao's
  • 12 ounces spaghetti
  • To serve: Parmesan cheese, basil, red pepper flakes

INSTRUCTIONS

  • Add the olive oil to the Instant Pot and set to saute mode. Allow to heat for 1-2 minutes. Add the onion and cook for 1-2 minutes until translucent then add the garlic and cook for another minute until fragrant.
    1-2 Tablespoons olive oil, 1 medium yellow onion, 3 cloves garlic
  • Add the ground beef and use a wooden spoon to break the beef up into small chunks. While it’s cooking, add the salt, garlic powder, onion powder and dried basil. Continue cooking the beef until completely brown and no pink remains, about 5 minutes total.
    1 lb ground beef, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons dried basil
  • Turn saute mode off and add 1 cup of water, stirring with a wooden spoon to remove any brown chunks from the bottom of the instant pot. Add the pasta sauce and stir well.
    2 cups water, 1 (24oz) jar marinara sauce
  • Break the uncooked spaghetti in half so it fits in the instant pot and place on top of the pasta sauce, meat and water. Do not stir. Add the remaining cup of water on top of the uncooked pasta and do not stir.
    12 ounces spaghetti
  • Close the lid of the instant pot and make sure the knob is set to “sealing.” Set the pressure cooker to high (manual) for 8 minutes. It will take about 8-10 minutes to come to pressure then start counting down.
  • When the timer goes off, use a wooden spoon or towel to quick release the pressure valve. To do this, turn the valve from “sealing” to “venting.” Open the lid and serve immediately with parmesan, basil or red pepper flakes.

Notes

Gluten-Free. I tested this with gluten-free pasta and it worked great!
Cook time: cooking may vary based on the brand of pasta you get, especially if you get a chickpea or brown rice gluten free spaghetti
 

Nutrition

Serving: 1serving | Calories: 583kcal | Carbohydrates: 76g | Protein: 38.6g | Fat: 12.7g | Cholesterol: 67.8mg | Sodium: 978mg | Fiber: 5.4g | Sugar: 7.5g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!