Instant Pot Spaghetti

Pressure Cooker Spaghetti is meaty, saucy, and sure to be a dinner favorite. Ready in minutes in the pressure cooker, it's the perfect pasta dish for busy weeknights.

Course Main Entree, Pasta

Cuisine American

Keyword Instant Pot Spaghetti, pressure cooker spaghetti

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 565kcal

Author lalaine

Equipment

8-qt Instant Pot

Ingredients

1 tablespoon olive oil
1 pound bulk Italian Sausage
salt and pepper to taste
1 teaspoon Italian seasoning
1 small onion, peeled and chopped
4 sweet peppers, cored and chopped
2 cloves garlic, peeled and minced
12 ounces uncooked spaghetti
24 ounces Spaghetti sauce
1 can (14.5 ounces) diced tomatoes
3 cups water or beef broth
Parmesan cheese, to garnish

Instructions

Using the SAUTE feature on NORMAL, heat the olive oil.
Add the Italian sausage, breaking apart with the back of the spoon. Cook, stirring regularly until it loses its pink and begins to render fat.
Add onions, sweet peppers, and garlic and cook until softened.
Drain the meat of any excess grease.
Add Italian seasoning and salt and pepper to taste.
Cut the uncooked spaghetti in half and place them in the pot on top of the meat in a crisscross pattern.
Add Spaghetti sauce, diced tomatoes, and water. Do NOT stir. Push the noodles down gently so they’ll be submerged in the liquid.
Close the lid of the Instant Pot, making sure the valve is on SEALING position. Cook on HIGH pressure for 7 minutes. When the 7 minutes and the pressure cooker beeps, do a QUICK release.
Press CANCEL to turn off the Instant Pot and open lid. Let noodles stand for about 1 to 2 minutes and stir to distribute sauce.
Ladle on serving plates and sprinkle with Parmesan cheese, if desired. Serve hot.

Video

Nutrition