Instant Pot Spaghetti and Meat Sauce
This Instant Pot Spaghetti has perfectly cooked spaghetti noodles in a delicious marinara sauce with seasoned ground beef and a dab of cream cheese!
Set the instant pot to Sautee. Add the Olive oil and ground beef. Cook and crumble the ground beef until it is browned and cooked through. Drain any excess grease if needed,
Stir in the seasonings. Use a silicone spatula to scrape up any brown bits that might be stuck to the bottom of the pan. (This helps prevent the burn indicator message.)
Break the spaghetti noodles in half. Crisscross them over the meat so that they don't stick together.
Add the chicken broth and undrained diced tomatoes over the noodles. Top with marinara and ensure the noodles are submerged.
Cover/Seal the Instant Pot and set it to pressure cook for 8 minutes (Or, select the manual button and hit high pressure for 8 minutes). Note: It might sound like nothing is happening but if you put your ear up to the instant pot after a few minutes, you can hear it working.
Turn the quick release valve to let all of the steam escape, and open the pot. (Do not let the pressure release naturally as this will overcook the pasta.)
Stir in the cream cheese. The sauce will continue to thicken upon standing. Serve, and enjoy!
Substitutions and additions:
- Ground Turkey or Chicken may also be used.
- Thin Spaghetti may also be used. Pressure cook for 6 minutes instead of 8.
- For a similar flavor to Bolognese, saute diced onions, celery, and carrots when browning the meat.
Calories: 619kcal, Carbohydrates: 63g, Protein: 33g, Fat: 27g, Saturated Fat: 10g, Cholesterol: 88mg, Sodium: 1857mg, Potassium: 1588mg, Fiber: 7g, Sugar: 16g, Vitamin A: 1300IU, Vitamin C: 34mg, Calcium: 115mg, Iron: 7mg