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Instant Pot Spaghetti and Meat Sauce
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4.08 from 14 votes

Instant Pot Spaghetti with Meat Sauce

This Instant Pot Spaghetti with Meat Sauce is a classic pasta dish. The noodles cook alongside the Bolognese sauce for an easy weeknight meal!
Prep Time15 minutes
Cook Time15 minutes
Course: Pasta
Cuisine: Italian
Keyword: bolognese sauce, instant pot, italian, meat sauce, spaghetti
Servings: 6 servings
Calories: 424kcal
Author: Taylor Stinson

Ingredients

  • 1 tbsp olive oil
  • 1 lb extra-lean ground beef
  • 1 carrot, finely diced
  • 2 celery stalks, finely diced
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 (650mL) jar tomato sauce
  • 2 cups beef broth
  • 1 lb spaghetti, broken in half
  • Freshly grated parmesan cheese (optional, for garnish)

Instructions

  • Add olive oil to Instant Pot and select saute mode. Add ground beef, carrots, celery, onions and garlic, sauteeing for 4-5 minutes until meat is lightly browned. Add salt & pepper and tomato sauce, mixing well to combine. Add beef broth and spaghetti, pushing pasta under liquid as much as possible. Place lid on Instant Pot and make sure valve is set to seal.
  • Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
  • Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
  • Mix pasta well and serve with fresh parmesan (optional). Enjoy!

Video

Notes

Don’t stir the mixture once the pasta is added or you’ll get the burn message on your Instant Pot.
Ensure the noodles are completely under the liquid.
The noodles will be clumped at first after pressure cooking, so stir them for a couple of minutes.
Serve with a side of garlic bread, Caprese salad or minestrone soup.
Store the leftovers in the fridge for 3-5 days. Reheat in the microwave or in the Instant Pot with a trivet.
Freeze this spaghetti for up to 3 months. Defrost in the fridge overnight then microwave for 2 minutes or microwave from frozen for 6-7 minutes.

Nutrition

Calories: 424kcal | Carbohydrates: 60g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 565mg | Potassium: 567mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1760IU | Vitamin C: 2.4mg | Calcium: 40mg | Iron: 3mg