Break spaghetti into thirds and add to the pot. But here’s why I love it - When we’re headed to soccer practice or gymnastics or back to school night, I can brown the meat, scatter the noodles on top, add the sauce, and then tell my instant pot to start cooking in an hour so when we all come back in the door, dinner is done and I’ve got one dish to wash. Crumble the ground beef into the Pot cook for 6 to 7 minutes, stirring frequently, until browned and no longer pink. It’s better to quick release the pressure so the pasta doesn’t venture too far out of al dente territory and then just stir everything together and serve!ĭoes this save you a ton of time? Honestly, no, not a ton. It’ll take a little longer to come up to pressure, but it’s still a little quicker than doing this the “usual” way on the stovetop. Press the spaghetti down so it’s submerged, then close your lid, and set the pot to cook for just eight minutes. You want about one and a half jars worth of extra water since the pasta is going to cook right in that sauce. Take the empty marinara jar and fill it with water and add it to the pot. We’ve also got a can of tomato sauce joining the party just to make things extra tomato-ey. Scatter a few to the right, scatter a handful to the left… just make sure they’re not all laying in one big group. Break the spaghetti noodles in half (sacrilege, I know) and scatter them over the beef, but rotate the direction you’re scattering them so they don’t all clump together. Your first step will be browning your meat right in the pressure cooker. (And even make it ahead if you’re lucky enough to have a ‘delay start’ button.)
So for those of us who happen to be more of the “quick” spaghetti people, this is a way to make it even quicker. It’s also a dinner we all love that gets requested often, so I wouldn’t mind if I could make it even more convenient.Īnd that’s where the Instant Pot comes in! Turns out, you can make a mean pot of spaghetti in an electric pressure cooker, meat sauce, pasta, and all right in one pot. Most of the time, spaghetti is a quick-fix meal for our family - something I make when I am out of ideas or out of time or maybe out of motivation. I would like to think that I am a little bit of both, but the truth is that I am generally the latter. There are the people to whom “spaghetti” means simmering a sauce from scratch all day long on the stove and then there are the people to whom it means grabbing a jar of sauce out of the pantry. There are two types of people when it comes to spaghetti.