Instant Pot Spaghetti
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.
Foto: Well Plated
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
- 1/4 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
- 1/3 cup grated Parmesan cheese (plus additional for serving)
- Chopped fresh basil or parsley (for serving)
Steps
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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.
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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.
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Add the kale (if using) and sauce and stir to evenly combine.
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Break the spaghetti noodles in half, and then place them in two layers directly over the beef. DO NOT STIR.
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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).
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Cover and seal the Instant Pot. Cook on HIGH (manual) for 8 minutes.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra-virgin olive oil | 1 tablespoon | - | - |
| lean ground beef | 1 pound | - | - |
| kosher salt | 1 teaspoon | - | - |
| dried parsley | 1 tablespoon | - | - |
| onion powder | 1 teaspoon | $0.50/100g | $0.03 |
| red pepper flakes | 0.25 teaspoon | - | - |
| garlic | 3 cloves | - | - |
| chopped kale | 4 cups | - | - |
| water | 2 cups | - | - |
| 1 | - | - | |
| dry whole wheat spaghetti | 8 ounces | - | - |
| grated Parmesan cheese | 0.3333333333333333 cup | - | - |
| Chopped fresh basil or parsley | - | - | - |
*Estimated market prices, may vary by region
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