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Easy Instant Pot spaghetti with meat and veggies

Instant Pot Spaghetti

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Instant Pot spaghetti is a fantastic one-pot meal with easy clean up! Jar sauce keeps it easy, and you can add meat or keep it vegetarian.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 servings
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Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 pound lean ground beef ground bison, or meatless crumbles
  • 1 teaspoon kosher salt
  • 1 tablespoon dried parsley
  • 1 teaspoon onion powder
  • ¼ teaspoon red pepper flakes
  • 3 cloves garlic minced, about 1 tablespoon
  • 4 cups chopped kale chard, or other hearty greens (optional)
  • 2 cups water divided
  • 1 (24-ounce) jar marinara or other tomato-based pasta sauce
  • 8 ounces dry whole wheat spaghetti
  • ⅓ cup grated Parmesan cheese plus additional for serving
  • Chopped fresh basil or parsley for serving

Instructions
 

  • Turn the Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the ground beef. Brown the meat, breaking it up into pieces with a wooden spoon. Add the salt, parsley, onion powder, and red pepper flakes. Continue to cook and break apart, until the meat is fully cooked through, about 5 minutes.
    Meat in an Instant Pot
  • Stir in the garlic and cook 30 seconds. Pour in 3/4 cup of the water and scrape along the bottom of the pot to remove any stuck-on bits.
  • Add the kale (if using) and sauce and stir to evenly combine.
    Kale being stirred into a pressure cooker
  • Break the spaghetti noodles in half, and then place them in two layers directly over the beef. DO NOT STIR.
    Noodles being added to an Instant Pot
  • Fill the now-empty pasta jar with the remaining 1 1/4 cups water. Place the lid back on the jar, shake gently, then pour the rinsed liquid evenly over the pasta (again, DO NOT STIR).
    A pressure cooker with noodles, spices, and vegetables
  • Cover and seal the Instant Pot. Cook on HIGH (manual) for 8 minutes.
  • As soon as the cook time has elapsed, immediately vent to release the remaining pressure. Carefully open the lid and stir in the Parmesan. At this point, the pasta will look a little soupy, but it will thicken up as it sits.
    Instant Pot spaghetti with cheese, vegetables, and meat
  • Turn off the Instant Pot. Let sit uncovered a few additional minutes to cool and to allow the extra liquid to absorb. Stir once more. Scoop into serving bowls and sprinkle generously with Parmesan cheese and a sprinkle of fresh parsley.

Notes

  • TO STORE: Refrigerate spaghetti in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave. 
  • TO FREEZE: Freeze spaghetti in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4)Calories: 490kcalCarbohydrates: 57gProtein: 39gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 78mgPotassium: 1298mgFiber: 6gSugar: 7gVitamin A: 7549IUVitamin C: 76mgCalcium: 317mgIron: 8mg
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