Instant Pot Spaghetti Recipes

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SPAGHETTI AND MEATBALLS IN THE INSTANT POT®



Spaghetti and Meatballs in the Instant Pot® image

This is a fast way make a spaghetti and meatball recipe. For convenience's sake, store-bought fresh meatballs are being used, although homemade meatballs can be used instead.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 55m

Yield 4

Number Of Ingredients 10

4 cups water
10 ounces spaghetti, broken in half
30 ounces fresh pork meatballs
2 (14.5 ounce) cans crushed tomatoes
2 cloves garlic, minced
¾ teaspoon garlic powder
¾ teaspoon Italian seasoning
½ teaspoon white sugar
¼ teaspoon salt
¼ teaspoon oregano

Steps:

  • Pour water in a multi-functional pressure cooker (such as Instant Pot®). Add spaghetti and mix to ensure noodles are separate.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place noodles in a covered dish and keep warm.
  • Add meatballs, crushed tomatoes, and minced garlic to the Instant Pot®. Stir to ensure meatballs are covered by the sauce.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with garlic powder, Italian seasoning, sugar, salt, and oregano. Stir to combine.
  • Place noodles in a bowl and serve with meatballs and sauce.

Nutrition Facts : Calories 766.9 calories, Carbohydrate 68.7 g, Cholesterol 137.7 mg, Fat 32.1 g, Fiber 6.3 g, Protein 50.3 g, SaturatedFat 11.6 g, Sodium 532 mg, Sugar 2.5 g

INSTANT POT CREAMY SPAGHETTI RECIPE (EASY DINNER)



Instant Pot Creamy Spaghetti Recipe (Easy Dinner) image

Instant Pot Creamy Spaghetti is the easiest way to make spaghetti - I will never make it any other way!

Provided by Camille Beckstrand

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 pound ground beef (or ground sausage)
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic
½ teaspoon Italian seasoning
1 pound spaghetti noodles
48 ounces spaghetti sauce ((2) 24 Ounce Bottles)
3 cups chicken broth
½ cup grated parmesan cheese
4 ounces cream cheese (cut into a few pieces)
Fresh Basil (chopped, optional topping)

Steps:

  • Press the SAUTE button. When the pot is hot, add in the ground beef, salt, pepper, garlic, Italian seasoning.
  • Cook until the beef is no longer pink (about 5-7 minutes). If desired, drain grease.
  • Press CANCEL to turn off the saute.
  • Break the noodles in half. Layer them in a criss cross pattern so they do not stick as they cooks.
  • Pour the spaghetti sauce and chicken broth on top of the noodles. DO NOT MIX TOGETHER.
  • Place lid on top of Instant Pot. Press MANUAL (or PRESSURE COOK) button and set timer for 8 minutes.
  • When the timer is done, do a QUICK RELEASE of the pressure.
  • Remove the lid and mix together - make sure that all the noodles are not stuck together.
  • Add in Parmesan cheese and cream cheese and stir until sauce is creamy and smooth.
  • Serve topped with fresh basil, if desired.

Nutrition Facts : Calories 519 kcal, Carbohydrate 71 g, Protein 34 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 64 mg, Sodium 2083 mg, Fiber 6 g, Sugar 13 g, UnsaturatedFat 4 g, ServingSize 1 serving

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