One Pot Spaghetti Instant Pot Beef

How To Make Instant Pot Spaghetti

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(Image credit: Joe Lingeman)

Let's just cutting to the chase: I'm here to tell y'all that spaghetti with meat sauce in the Instant Pot is nothing curt of life-irresolute — and the very best thing to come out of my kitchen this twelvemonth.

But I know what y'all're thinking: Spaghetti … in the Instant Pot? Pressure cookers are keen for things similar quickly breaking down tough cuts of meat, only something as simple and classic as pasta (which is already pretty easy to brand) seems like information technology's all-time left on the stovetop. For the uninitiated, Instant Pot pasta just seems a piffling weird and unnecessary, correct? Wrong.

Instant Pot spaghetti is way easier, faster, and, arguably, tastier than the version yous make on the stovetop. It's most entirely hands-off; at that place's no constant stirring or waiting for a big pot of h2o to boil. Instead, afterwards chop-chop browning some beefiness direct in the Instant Pot, yous'll but toss in a jar of marinara sauce, a piddling water, and the dry spaghetti. In nigh twenty minutes of cooking (yep, including bringing the pot to pressure level) actual magic happens: The meat becomes tender and the pasta lends its starch to the sauce, making the near luxurious version of this weeknight classic that you could always dream of.

Honestly? Y'all probably won't become back to cooking spaghetti any other fashion.

(Image credit: Joe Lingeman)

The Magic of Instant Pot Spaghetti

Earlier this, I'd e'er shied away from cooking pasta in my Instant Pot because I was afraid it would plough out overcooked or clumpy. Plus, why would I drag out my electric pressure cooker for a chore my pots and pans tin do pretty easily?

But, as I found out, in that location are multiple benefits to making pasta in the Instant Pot. You lot use the sauté function of the pot to brown the meat, and then make a super-simple sauce. Instead of dirtying another pot to eddy the pasta, both the pasta and water go dumped correct onto the sauce. You lot'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.

(Image credit: Joe Lingeman)

3 Tips for Perfect Instant Pot Pasta

I'd like to say that Instant Pot spaghetti is foolproof, merely 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 later on browning the meat. The goal hither is to avoid getting a Burn warning from your pot, so you'll want to brown the meat, add a picayune water to the pot, and scrape, scrape, scrape before you add the marinara.
• Layer the water nether and over the pasta. To cook the pasta evenly, you'll want to make certain there is water (or, in our case, sauce) both nether the pasta and over it. I like to "rinse" my sauce jar with water and and so pour it over the pasta to avert waste, but feel gratuitous to skip this if you lot're using homemade sauce.
• Resist the urge to stir after the pasta is added. As soon equally you lot've got the pasta in the pot and the water over information technology, put the lid on. You tin can give the pasta a gentle prod, but do not stir, which volition requite y'all gummy, stuck-together pasta.

(Image credit: Joe Lingeman)

Serving Instant Pot Pasta

After eight minutes on high pressure, release the pressure valve to practice a quick release of pressure, advisedly open the pot, and give the whole affair a swift stir. The pasta will be likewise hot to eat and will continue to cook equally y'all remove the pot from your pressure cooker and get your bowls ready. A few minutes of cooling and a flurry of Parmesan cheese will brand this the perfect weeknight dinner.

How to brand a luxurious, family-friendly spaghetti and meat sauce in your Instant Pot.

• shellfish-free
• fish-free
• booze-free
• peanut-free
• pork-complimentary
• balanced
• tree-nut-free
• high-fiber
• soy-free
• egg-free

Per serving, based on

4

servings. (% daily value)

• Calories 620
• Fatty 29.viii g (45.viii%)
• Saturated 9.7 g (48.half dozen%)
• Carbs 55.9 thousand (18.vi%)
• Fiber 5.0 g (20.0%)
• Sugars 10.9 g
• Protein 29.8 g (59.7%)
• Sodium 1079.vii mg (45.0%)

Ingredients

• 1 tablespoon

  olive oil

• 1 pound

  ground beef

• 1 teaspoon

  kosher common salt

• 1 teaspoon

  onion powder

• 1/ii teaspoon

  garlic powder

• two cups

  water, divided

• 1 (24-ounce) jar

  marinara or tomato-based pasta sauce

• eight ounces

  dry spaghetti

• Grated Parmesan cheese, for serving

Instructions

1. Sauté the beef. Plow an electric pressure cooker on to sauté. In one case heated, add the olive oil and beefiness. Break the beef up into large pieces with a wooden spoon and flavor with the salt, onion powder, and garlic pulverisation. Cook, stirring and breaking the beef into smaller and smaller pieces, until cooked through and no longer pinkish, nigh 5 minutes.

2. Add together 1/ii cup of the water, and so the sauce. Plough off the sauté part and add ane/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.

3. Break the spaghetti in half and layer in the pot. Break the spaghetti strands in half and spread them in 1 or two layers over the ground beef mixture. Practice not stir from this point on.

4. Add the remaining water but don't stir. Rinse the pasta sauce jar with the remaining 1 1/ii cups water (pour the h2o into the jar, twist on the lid, and shake gently) and then pour the water over the pasta. Remember — no stirring hither.

5. Set the force per unit area cooker to High for viii minutes cook time. Seal the pressure cooker. Fix to cook on HIGH pressure level for viii minutes. The cooker should have between 10 and 12 minutes to come up to force per unit area.

6. Use a quick release to release pressure and stir. Open the pressure release valve (quick release) as before long every bit 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.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to iv days.

Meghan Splawn

Correspondent

Meghan was the Nutrient Editor for Kitchn's Skills content. She'due south a master of everyday baking, family cooking, and harnessing proficient light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a blistering and pastry degree, and spent the first ten years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about nutrient and family chosen Didn't I Just Feed Yous.

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Source: https://www.thekitchn.com/instant-pot-spaghetti-264230

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