Even after cooking in a pressure cooker for four years now I’ve found at times it can be easy to struggle with recipe when it comes to the instant pot. The one recipe I struggle the most with would have to be Instant Pot Spaghetti and Meat Sauce.
The first tip is to saute your meat on saute mode and leave it at the bottom of the pot. Secondly, adding onions if you like them only helps for more moisture.
Furthermore, I know the big scare is that your pasta will be too watery. Therefore I can assure you that is not yet something I have ever experienced.
Secondly, place your pasta over the meat or meat and onions. Break the pasta in half so that it fits well in the pot and can be covered well in sauce. Most noteworthy, the key to a good instant pot spaghetti and meat sauce is all about the noodles being covered in sauce. Otherwise, you will have hard and stuck together noodles.
Furthermore, after adding the pasta sauce I add a can of diced tomatoes. As a result, this helps with the addition of more water to the sauce.
Hence if your sauce is watery you probably don’t need the tomatoes if your sauce is thick I would add the tomatoes. At this point I add one cup of water to help thin out the sauce and allow the noodles to cook down into the sauce.
Place the lid on the instant pot and cook for 10 minutes with high pressure. After 10 minutes release the pressure and make sure any noodles that are sticking together are broke apart with a fork.
Additionally, at this point if your sauce seems to be really thick add another half cup of water. Put the lid back on the pot and set for another 5 minutes.
Lastly, set to high pressure for those 5 minutes and release pressure when its done counting. This will allow the noodles to cook the rest of the way without having some that are sticky or hard.
Furthermore, the additional water is to help with cooking and not sticking to the bottom of the pot. Of course, the additional water will help to not receive a burn notice either.
Lastly, Oonce it’s done release pressure and serve. We like to top our Instant Pot Spaghetti and Meat Sauce with Parmesan cheese. Above all the reason we love the Instant Pot Spaghetti is how much the sauce soaks into the noodles.
For that reason it really adds so much flavor. While it does seem like a work of art to get spaghetti just right in the instant pot once you do get it, it’s awesome!
- 1 lb package spaghetti pasta
- 1- 24 oz pasta sauce
- Parmesan cheese; for topping
- 1 white onion; diced and optional
- 1 1/2 cups water
- 85/15 - 1lb grass fed ground beef
- 1 - 14.5 0z diced tomatoes
- Turn instant pot on saute mode and cook ground beef and onions.
- Turn off instant pot. Break spaghetti in half and place on top of the meat.
- Pour sauce and canned diced tomatoes over the top. Make sure to cover all the of the noodles.
- Add one cup of water. Place lid on instant pot and set to high pressure for 10 minutes. Quick release pressure when the instant pot is done counting.
- Open pot and make sure that any noodles that are sticking together to use a fork and separate. If sauce is thick add a half cup of water. If liquid is still a lot then your pasta will be fine.
- Place lid back on pot and set to high pressure for 5 more minutes. Once the instant pot is done counting then quick release pressure.
- Serve topped with parmesan cheese. Please read notes for more.
Cook time can vary due to the type of pasta you use. If using a thinner pasta then take the time down a few minutes. For thicker pasta then up a few minutes. Always judge by the sauce you use too. Some sauces are thinner than others. Some sauces are thicker. Thicker sauces need more water. If your getting a burn notice make sure you have the meat on bottom and add a little more water.
Nutrition Information:Yield: 5 Serving Size: 5
Amount Per Serving: Calories: 1026Total Fat: 36gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 256mgSodium: 1676mgCarbohydrates: 60gFiber: 15gSugar: 24gProtein: 119g
For more on our nutrition disclaimer https://mooshujenne.com/nutrition-disclaimer/