Instant Pot Spaghetti from Kitchen

The Magic of Instant Pot Spaghetti

Before this, I’d always shied away from cooking pasta in my Instant Pot because I was afraid it would turn out overcooked or clumpy. Plus, why would I drag out my electric pressure cooker for a job my pots and pans can do pretty easily?

But, as I found out, there are multiple benefits to making pasta in the Instant Pot. You use the sauté function of the pot to brown the meat and then make a super-simple sauce. Instead of dirtying another pot to boil the pasta, both the pasta and water get dumped right onto the sauce.

You’ll cook it all on high for eight minutes, and after a quick release of pressure, you have a pot of perfectly al dente pasta in a seriously silky meat sauce.

3 Tips for Perfect Instant Pot Pasta

I’d like to say that Instant Pot spaghetti is foolproof, but after spending a lot of time reading through comments in an Instant Pot Facebook group, I quickly learned that a few common problems plague this kind of recipe. But all of them can be easily avoided with good technique.

Always scrape the bottom of the pot after browning the meat. The goal here is to avoid getting a BURN warning from your pot, so you’ll want to brown the meat, add a little water to the pot, and scrape, scrape, scrape before you add the marinara.

Layer the water under and over the pasta. To cook the pasta evenly, you’ll want to make sure there is water (or, in our case, sauce) both under the pasta and over it. I like to “rinse” my sauce jar with water and then pour it over the pasta to avoid waste, but feel free to skip this if you’re using a homemade sauce.

Resist the urge to stir after the pasta is added. As soon as you’ve got the pasta in the pot and the water over it, put the lid on. You can give the pasta a gentle prod, but do not stir, which will give you gummy, stuck-together pasta.

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 cups water, divided
  • 1 (24-ounce) jar marinara or tomato-based pasta sauce
  • 8 ounces dry spaghetti
  • Grated Parmesan cheese, for serving

INSTRUCTIONS

Sauté the beef. Turn an electric pressure cooker on to sauté. Once heated, add the olive oil and beef.

Break the beef up into large pieces with a wooden spoon and season with the salt, onion powder, and garlic powder.

Cook, stirring and breaking the beef into smaller and smaller pieces, until cooked through and no longer pink, about 5 minutes.

Add 1/2 cup of the water, then the sauce. Turn off the sauté function and add 1/2 cup of the water to the pot. Scrape the bottom of the pot to remove any stuck-on bits. Add the sauce and stir to combine well.

Break the spaghetti in half and layer in the pot. Break the spaghetti strands in half and spread them in one or two layers over the ground beef mixture. Do not stir from this point on.

Add the remaining water but don’t stir. Rinse the pasta sauce jar with the remaining 1 1/2 cups water (pour the water into the jar, twist on the lid, and shake gently) and then pour the water over the pasta. Remember — no stirring here.

Set the pressure cooker to HIGH for 8 minutes of cook time. Seal the pressure cooker. Set to cook on HIGH pressure for 8 minutes. The cooker should take between 10 and 12 minutes to come up to pressure.

Use a quick release to release pressure and stir. Open the pressure release valve (quick release) as soon as the 8 minutes cook time is up. Open the pressure cooker and stir the spaghetti into the sauce.

Turn off the pressure cooker and remove the insert from the pressure cooker.

Serve immediately with a flurry of grated Parmesan cheese.