Delicious Instant Pot Spaghetti

This one-pot Instant Pot spaghetti takes regular pasta night to new heights with practically no fuss. The pasta cooks right in the sauce, soaking up all the tasty goodness while making the sauce thicker through its natural starches.

I stumbled on this cooking method during a super busy time when my normal pasta routine felt like too much work. These days my family actually asks for this version, saying it's even tastier than my old approach that takes twice the time.

Ingredients

• Extra virgin olive oil: forms the base for cooking meat and building rich taste
• Ground beef: adds meaty substance but can be swapped with bison or veggie crumbles for different diets
• Kosher salt: brings out the yummy flavors without being too salty
• Dried parsley: gives a light herb touch that works really well with tomato
• Onion powder: adds quick onion flavor without chopping anything
• Red pepper flakes: bring a tiny bit of heat that you can adjust up or down
• Fresh minced garlic: makes that must-have Italian smell and taste
• Chopped kale or other greens: sneaks in healthy stuff even kids won't mind
• Water: gets the sauce just right and lets the pasta cook properly
• Jarred marinara sauce: cuts down cooking time but still tastes great - try to find ones without extra sugar
• Whole wheat spaghetti: has more good stuff and stands up to pressure cooking well
• Parmesan cheese: gives a rich taste and helps the sauce get nice and thick
• Fresh herbs for garnish: add a pop of color and fresh taste at the end

Step-by-Step Instructions

Brown the Meat:

Turn on Saute mode and warm the oil till it's shiny, then put in your chosen protein. Smash it into tiny bits with a wooden spoon to get yummy brown spots. Mix in your spices while cooking for better flavor.

Create the Flavor Base:

After your meat's done, toss in the garlic just for half a minute until it smells good. Don't cook it too long or it'll taste bitter. Add water and scrape the pot bottom to get all the tasty brown bits up so you don't get a burn warning.

Layer the Ingredients Properly:

Mix in your leafy greens and sauce with the meat. Break your spaghetti in half (don't skip this step) and lay it on top of the sauce in layers. Don't mix it up, or the pasta might clump together and cook unevenly.

Add Liquid Cleverly:

Fill the empty sauce jar with water, shake it around to get the last bits of sauce, then pour it over your pasta without stirring. This smart trick stops your pot from showing that annoying burn message and makes everything tastier.

Pressure Cook Perfectly:

Close the lid, set to high pressure for just 8 minutes. This timing makes your pasta come out with just the right bite. Do a quick release right away when done so it doesn't keep cooking.

Finish with Finesse:

Mix in the Parmesan while everything's still hot so it melts into the sauce. Let it sit open for a bit so any extra liquid gets soaked up. Give it one last stir before you dish it up.

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My top cooking trick is using the empty sauce jar to measure water. It not only grabs every bit of leftover sauce so nothing goes to waste, but also makes the sauce just right. I learned this from my grandma who was super careful about using up everything in her kitchen.

Make It Your Own

You can switch things up so many ways with this dish. Swap in Italian sausage for extra zip or go with ground turkey if you want something lighter. If you don't eat meat, just skip it and add more veggies or meat substitutes. The cooking steps stay exactly the same.

Perfect Pasta Texture Secret

Want to avoid soggy pasta in your Instant Pot? Do two things: snap the spaghetti in half and do a quick release as soon as cooking ends. This stops the pasta from cooking too long and keeps it just right. Let it sit uncovered after cooking and it'll soak up just enough sauce.

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Storage and Reheating

This spaghetti actually tastes better the next day when all the flavors mix together. Keep it in sealed containers in your fridge for up to 4 days. When reheating, add a tiny splash of water and warm it up slowly on the stove or in the microwave. You can even freeze portions for up to 3 months. The pasta gets a bit softer but still tastes great.

Picky Eater Approval

I use this recipe to sneak veggies into meals for tough customers. The kale totally blends into the sauce while adding good stuff. If kale seems too much, try spinach first. You can also chop up bell peppers, carrots or zucchini super tiny and cook them with the meat. They'll get so soft nobody will spot them.

FAQs About the Recipe

→ Can I swap in gluten-free pasta?

You can definitely use gluten-free pasta. Just watch the cooking time since gluten-free options might need a bit more or less time.

→ What works instead of kale?

Try spinach, Swiss chard, or any leafy green you like. Just remember that tender greens like spinach won't need as much cooking time.

→ Is a meat-free version possible?

For sure! Switch the beef with plant-based crumbles or just leave it out completely for a veggie-friendly dinner.

→ How do I stop the pasta from clumping?

Make sure you spread the pasta flat over the water and sauce mix without stirring. The liquid will cook everything evenly.

→ Can I save extras in the freezer?

You can let the pasta cool down completely, then put it in a sealed container and freeze for up to 3 months. Thaw it in the fridge overnight before warming it up.