Instant Pot Spaghetti Meat (Print-Friendly Version)
A fast, hearty dish combining spaghetti and rich meat sauce, made effortlessly in one pot.
# Ingredients Required:
→ Meat and Oil
01 -
15 ml olive oil
02 -
454 g ground beef (85% lean)
→ Seasonings
03 -
2.5 ml garlic powder
04 -
2.5 ml onion powder
05 -
2.5 ml Italian seasoning
06 -
Salt and pepper to taste
→ Pasta and Sauce
07 -
227 g spaghetti
08 -
680 g marinara sauce
09 -
411 g diced tomatoes, undrained
10 -
480 ml chicken broth
→ Dairy (optional)
11 -
30 g cream cheese, softened
# Detailed Directions:
01 -
Set the Instant Pot to sauté mode. Add olive oil and ground beef. Cook, breaking apart the beef, until browned and fully cooked. Drain excess grease if necessary.
02 -
Stir in garlic powder, onion powder, Italian seasoning, salt, and pepper. Use a silicone spatula to scrape the browned bits from the bottom to prevent a burn warning.
03 -
Break the spaghetti noodles in half and arrange them crisscrossed over the cooked beef to prevent sticking.
04 -
Pour chicken broth and undrained diced tomatoes over the noodles. Then pour marinara sauce on top, ensuring the noodles are fully submerged.
05 -
Seal the Instant Pot lid. Set to pressure cook on high for 8 minutes using the manual or pressure cook setting.
06 -
Quick-release the pressure by turning the valve to vent and open the pot once steam is fully released to avoid overcooking.
07 -
Stir in softened cream cheese until well combined. Allow the sauce to thicken slightly while standing before serving.
# Helpful Advice:
01 -
Using 85% lean ground beef reduces excess fat. Breaking the noodles prevents clumping. Submerging pasta ensures even cooking. Quick pressure release prevents overcooked pasta. Cream cheese enriches the sauce.