Instant Pot Spaghetti
Ingredients
Meat Version
-
1
pound
lean ground beef or turkey
-
1
teaspoon
salt
-
½
teaspoon
dried basil
-
16
ounces
dry spaghetti noodles
-
4½
cups
water
-
1
25 oz. jar
marinara sauce
-
2 to 3
tablespoons
tomato paste (optional)
Vegetarian Version
-
16
ounces
dry spaghetti noodles
-
½
cup
dry red lentils (optional)
-
salt
to taste
-
5
cups
water
-
1
25 oz. jar
marinara sauce
-
2 to 3
tablespoons
tomato paste (optional)
Instructions
- For the meat version, sauté the ground meat with salt and oregano until browned.
- For the vegetarian version, break spaghetti noodles into thirds and arrange them criss-cross in the pot.
- If using lentils, add them along with the noodles and season with salt.
- Pour water over the noodles and then add marinara sauce on top without stirring.
- If using, add tomato paste on top and secure the lid of the Instant Pot.
- Set to cook on high pressure for 3 minutes, allowing 10-15 minutes for the pot to come to pressure.
- After cooking, let the pressure naturally release for 10 minutes before venting any remaining pressure.
- Stir the spaghetti to mix in the sauce and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
320
Total fat
1g
Total carbohydrates
67g
Total protein
15g
Sodium
60mg
Cholesterol
0mg
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