Instant Pot Spaghetti and Meat Sauce

• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (6-ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces spaghetti, uncooked
• 2 cups water
• 2 tablespoons olive oil

Steps

1. 1 Turn on sauté function and heat olive oil.
2. 2 Add onion and garlic, cook until softened.
3. 3 Add ground beef, breaking it up with a spoon, and cook until browned.
4. 4 Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper.
5. 5 Add spaghetti and water to the pot, ensuring pasta is submerged.
6. 6 Close the Instant Pot and set to manual high pressure for 4 minutes.
7. 7 Release pressure naturally for 10 minutes, then quick release any remaining pressure.
8. 8 Give it a good stir, serve, and enjoy!

Equipment

• Instant Pot

Variations

• Add sautéed mushrooms or bell peppers for extra veggies.
• Substitute ground turkey for a leaner option.

Substitutions

• Use canned diced tomatoes if crushed are unavailable.
• Substitute gluten-free pasta for a gluten-free option.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• Ensure pasta is fully submerged to cook evenly.
• For extra flavor, use a mix of ground beef and Italian sausage.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently.

Serving Suggestions

• Pair with garlic bread and a side salad for a complete meal.
• Top with freshly grated Parmesan cheese and a sprinkle of parsley.

FAQ