Instant Pot Spaghetti

Yield: 6 Servings

Prep Time: 23

Cook Time: 12

Total Time: 35

Ingredients

1 pound lean ground beef or ground turkey
½ teaspoon garlic powder, or 2 cloves garlic, finely minced
Salt and pepper
16 ounces uncooked spaghetti noodles (see note)
1 teaspoon dried basil
40 ounces jarred spaghetti/marinara sauce (see note)
3 ½ cups water
Freshly grated Parmesan and fresh basil, for serving (both optional)

Instructions

Select the sauté function on the Instant Pot and add the ground beef or turkey, garlic powder, 1/2 teaspoon salt, and a pinch of black pepper. Cook the meat, breaking into small pieces with a wooden spoon or rubber spatula, until it is no longer pink, 4-5 minutes.
Cancel the sauté function so the meat doesn't burn, and drain any excess grease. Give the meat a good stir to distribute evenly over the bottom of the Instant Pot.
Break the spaghetti noodles in half and layer them on top of each other in 5-6 layers, alternating directions (see picture in the post for a visual) so they don't clump together while cooking.
Pour the spaghetti sauce over the noodles and sprinkle the dried basil on top. Pour the water around the edges of the pot. Don't stir.
Secure the lid of the Instant Pot and set the valve to seal. Select high pressure/manual and dial up or down to 7 minutes. The Instant Pot will start on its own.
When the cooking time is finished, quick release the pressure. Remove the lid and toss the noodles and sauce together. The sauce may seem thin at first; let the spaghetti rest for 4-5 minutes before serving so it thickens up a bit. Serve with Parmesan cheese and fresh basil, if desired.

Notes

Spaghetti Noodles: this recipe has been tested using spaghetti noodles that have package directions of 10-11 minutes to cook (until al dente), so look for a similar cooking time on the spaghetti noodles you use. I have not tested this recipe using whole wheat or gluten-free noodles (sorry!).

Spaghetti Sauce: my favorite jarred spaghetti sauce to use in this recipe is the White Linen brand that I pick up at Costco (bonus: it comes in 40 ounce jars), but ultimately, it's important to use a sauce with a flavor you love - and also one that isn't too thin or the finished spaghetti may have a lot more liquid.

Meatless: I haven't made this meatless yet, but I *think* you could. If it were me, I'd pour the water in first, layer the noodles, and then top with the spaghetti sauce.

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