Looking for a one-pot meal that can get your family fed fast? This Instant Pot Spaghetti recipe is simple and requires 8 minutes pressure cooking with a 10-minute rest. So go ahead, plan on serving delicious spaghetti tonight! #TexasHomesteader
Turn electric pressure cooker on to sauté. Once heated add ground meat, ½ cup chopped onion and one minced clove of garlic. Break the ground meat up into large pieces with a wooden spoon. Stir while cooking until meat is fully cooked and no longer pink, about 5 minutes. Turn off the sauté function and drain grease if needed.
Add ½ cup of the broth or water to the pot. Scrape the bottom of the pot to deglaze & remove any stuck-on bits. Add the 24-oz jar of sauce on top of the meat and season with the ½ teaspoon salt, ½ teaspoon oregano & ½ teaspoon basil, then stir to combine well.
Break the spaghetti strands in half and spread them evenly in a criss-cross manner over the ground beef mixture. From this point on, DO NOT STIR.
Pour the remaining 1½ cups of broth or water over the pasta noodles. Do not stir.
Place the lid securely on the pressure cooker. Set to cook on high pressure for 8 minutes. (Note: The cooker can take approximately 10 minutes to reach pressure and begin cooking countdown)
After the 8-minute cooking time is up, turn off the pressure cooker and do a quick release of remaining pressure. Carefully remove the pressure cooker lid being sure to open away from you to avoid steam burns.
Using tongs, gently fluff the spaghetti into the sauce. NOTE: The spaghetti will look overly juicy. Allow it to remain in the IP liner for and additional 10 minutes and the pasta should fully absorb the juice.
NOTE: Once you add the pasta noodles, it's important to not stir the ingredients. Just criss-cross pasta, layer ingredients and cook.
Also, when 8 minutes of cooking time is up you may notice the spaghetti seems too juicy. Allow it to remain in the inner liner for an additional 10 minutes to continue soaking up the sauce.