Instant Pot Pasta

Prep 5 min · Cook 8 min · Serves 4 · Original recipe

🧾 Ingredients

Proteins

• 1 pound ground #beef

Pantry & Dry Goods

• 1 tablespoon olive oil
• 2 cups water, divided
• 1 (24-ounce) jar #marinara or tomato-based pasta sauce
• 8 ounces dry #spaghetti
• Grated #parmesan cheese, for serving

Spices & Seasonings

• 1 teaspoon kosher salt
• 1 teaspoon onion powder (or 1 whole onion)
• 1 teaspoon garlic powder
• 1 teaspoon pepper

🔪 Instructions

1. Combine salt, onion powder, garlic powder, and black pepper together in a bowl and set aside.
2. Turn the electric pressure cooker on to saute. Once heated, add the olive oil and beef. Break the beef up into large pieces with a wooden spoon and season with the spice mixture. Cook, stirring and breaking the beef into smaller pieces, until cooked through, about 5 minutes.
3. Turn off the saute function and add 1/2 cup of the water to the pot. Scrape the bottom of the pot to remove any stuck-on bits. Add the sauce and stir to combine.
4. Break the spaghetti strands in half and spread them in one or two layers over the ground beef mixture. Do not let them touch the sides of the pot. Do not stir from this point on.
5. Rinse the pasta sauce jar with the remaining 1 1/2 cups water and pour the water over the pasta. DO NOT add more water or it will be runny. Do not stir.
6. Seal the pressure cooker. Set to cook on HIGH pressure for 8 minutes. The cooker should take 10-12 minutes to come up to pressure.
7. Quick release as soon as the 8 minutes cook time is up. Open the pressure cooker and stir the spaghetti into the sauce. Turn off the pressure cooker and remove the insert. Serve immediately with grated Parmesan cheese.

📝 Notes

• Leftovers can be refrigerated in an airtight container for up to 4 days.