Ingredients

The following ingredients have 4 Servings
  • 1 pound ground meat of choice (optional)
  • ¼ cup onion (minced)
  • 2 garlic cloves (minced)
  • 16 ounces spaghetti noodles (regular or whole wheat)
  • 4 cups vegetable broth (or chicken stock)
  • 24 ounces spaghetti sauce (homemade or jarred*)
  • Parmesan Cheese (for serving)

Instruction

  • Turn the Instant Pot to saute and allow to heat for 1-2 minutes. Once heated, add in the ground meat, onion, and garlic. Saute the beef, breaking it up into small pieces as it browns until the meat is fully cooked.
  • Once the meat is browned, turn the Instant Pot off by hitting cancel. Remove meat from the inner pot, drain off any grease, and reserve the meat for later.
  • Return the inner pot back to the Instant Pot. Add in 1/2 cup of broth to the inner pot and scrape up any browned bits from the bottom of the inner pot to prevent a burn warning.
  • Break the spaghetti noodles in half and add them in crisscrossing layers in the inner pot of the Instant Pot. This is a very important step because if you do not crisscross the noodles, they may clump together.
  • Pour in the remaining broth and gently submerge the noodles into the stock using a spoon. It is okay if they are not fully submerged, the spaghetti sauce will cover the top of the noodles.
  • Top the noodles with the reserved meat and the spaghetti sauce.
  • Place the lid on the pressure cooker and be sure the vent knob is pointed to sealed. Set to cook on High Pressure for 5 minutes by hitting pressure cook or manual and then using the +/- buttons to adjust until the timing reads 5.
  • Once the cooking time has elapsed, let pressure release for EXACTLY 5 minutes naturally. Then release any remaining pressure by using a wooden spoon to knock the vent knob from sealing to venting, being careful to stand away from any steam that may be released.
  • Open the Instant Pot and gently toss the noodles and sauce together. Serve with Parmesan Cheese if desired.