Can I just first say that I almost feel as if by this point I don’t even have a right to share an Instant Pot Spaghetti recipe, because it has.been.done. Almost. I know that there are plenty of recipes that will show you how to dump spaghetti noodles, jars of tomato sauce and ground beef into the Instant Pot and come out with dinner. But spaghetti is one of my girls favorite dinners (I would say top 3 easily), and so I am going to share my version. And my version is made with extra vegetables (great for picky eaters!) and whole grain or high fiber spaghetti, because I like to bump up the nutritional value of the food we eat wherever I can. I’ll admit that here, the picky eater is myself, but I get so much delight out of seeing how many veggies I can cram into the dishes we eat before anyone notices 😉 (My kids? They actually prefer their vegetables raw. Go figure!)
How to make Instant Pot Spaghetti:
Instant Pot Spaghetti is pretty easy to make but there are a few tips and tricks that will help you see perfection every time.
Choosing your ingredients for this pressure cooker spaghetti recipe:
Making healthy choices starts at the grocery store! Here are a few things I keep in mind when I’m grabbing ingredients for this recipe:
I choose lean or extra lean ground beef — it has a ton of protein and iron (so important for the kiddos!), but less fat. I grab any vegetables that I think will go: onions, carrots, zucchini, tomatoes or mushrooms are all great! Always choose low sodium broth (or make your own if that’s your thing!) I look for whole grain or white plus fiber pasta I always read the back of tomato sauce or pasta sauce jars carefully and look for one with no added sugar — often sugar is so high up on the ingredient list it’s scary! Make sure the ingredients are ones you know and love.
Variations of this Instant Pot Spaghetti:
This pressure cooker spaghetti is naturally dairy-free, but be sure to check all of your ingredient labels to be sure. To make this Instant Pot Spaghetti vegetarian, replace the ground beef with extra sauteed veggies like mushrooms. Saute them as you would the beef, then proceed with the recipe. You can use another type of pasta if you don’t have spaghetti — I actually think short cuts are easier to cook in the Instant Pot as they are less likely to stick together. For macaroni, do 2 minutes cook time, and for a medium-sized short cut of pasta, do 3 minutes cook time.
Don’t have an Instant Pot?
You’re in luck! I’ve got a one pot and a slow cooker version of this recipe.
Healthier Slow Cooker Spaghetti and Meat Sauce Healthy One Pot Spaghetti and Meat Sauce
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