There are times when the best advice never seems to fit the situation. “Happiness is being Yourself” seems like such wonderful advice, but who are we? Who am I?
Am I the person who takes the time to sit and write about what is on my mind? Obviously this person filters an awful lot of things through before writing them down. Isn’t being myself supposed to be about spontaneity and spur of the moment things?
Am I the product of my environment? Or do I shape the things around me? Am I defined by my work? These are deep questions that spring to mind when I see something simple like Snoopy And The Gang. Perhaps the psychiatric help for 5 cents isn’t such a bad deal after all?
I am going to make spaghetti in the Instant Pot for dinner this evening. I want to try a recipe that I found online that seems very easy and doesn’t require too much cleanup afterwards. I’ll post tomorrow with my review
I want to make certain that the author receives the credit for this recipe:
Slow cooker beef ragu is easy to prepare, amazingly hearty, but healthy comfort food. A true Italian classic dish that’s perfect for chilly weather.More VideosNext UpFrosty Orange Margaritas00:59This ad will end in 400:1000:0300:14 Ok, you guys. I resisted as long as I could.It was definitely time for me to get myself an Instant Pot, and see what all the fuss is about!If you follow me on Instagram, you’ll already know I bought one.You may have been waiting and wondering what kind of dinner concoction was going to come out first.Well, spaghetti it is!It might SEEM boring, and unoriginal, but….c’mon, spaghetti is a total crowd pleasing, family favorite, classic.Why not start there?I was sitting around reading the manual for said Instant Pot and contemplating what to try first, when my son suggested spaghetti.He loves spaghetti. Could eat it for breakfast, brunch, lunch, snack, and dinner. Not kidding.
Do any of you have an Instant Pot already? Thinking about getting one? I’d love to hear what you think!For now, here are my first impressions.Before I even used the thing my initial reaction was that this thing is BIG. Way bigger than my crockpot, and much heavier.I got the 8 quart, which I’m happy about. Just saying, if you’re going to get one, make sure you have the room for it!Definitely read the manual. If you don’t, you’ll probably feel stressed out and confused at all of the different buttons and parts.My impression during and after making the spaghetti (which I did a few times to make sure cooking time would be accurate for you).It was strange at first not being able to peek in the top like you can with a slow cooker. Ummmm, is this thing on?But, you can definitely hear that there is some boiling going on inside.It really did cook the spaghetti just perfectly!The noodles weren’t “gummy” being cooked all together with the meat/sauce/water, which was something I was worried about.I may actually like spaghetti cooked in the Instant Pot now, more than the typical boiling the noodles and putting it all together after!
My last but not least favorite thing is that this is a true one pot recipe. Spaghetti is always easy to make, but it also usually requires a pan for the meat, a pot for noodles, a pot for sauce, and a colander for draining.One pot, and no colander needed here.The meat cooks (I get super lean meat so I don’t even need to drain grease) then you toss in your pasta, sauce, water, and seasonings.Dinner served in about 8 minutes!How cool is that?!Enjoy! Check out our video for this recipe below!~Nichole Make sure you follow along with us on Facebook where we always share the tastiest recipes! More VideosNext UpKey Lime Pie Cheesecake Dip01:0000:2400:4001:04 More Videos01:00Key Lime Pie Cheesecake Dip01:28Sugar Cookies01:00Slow Cooker Meatballs and Gravy02:11Three Cheese Rigatoni00:44Cheesy Bacon Roast Beef Sliders00:59Crockpot Hawaiian BBQ Chicken01:16Cheesy Buffalo Stuffed Chicken – Wide01:18Pineapple Shrimp Fried Rice – WideClose facebooktwitterEmailpinterestLinkhttps://thesaltymarshmallow.com/instant-pot-spaghetti/?jwsource=clCopied
Instant Pot Spaghetti – The easiest spaghetti recipe ever! A quick recipe for spaghetti made right in the instant pot. Get a family favorite meal on the table even faster on busy nights!Prep Time5 minsCook Time10 minsTotal Time15 minsCourse: Main CourseCuisine: AmericanServings: 6Calories: 385kcalAuthor: Nichole
Ingredients
1 Pound Lean Ground Beef
1/2 Teaspoon EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning
1 Pound Spaghetti Noodles
1 (24 Ounce) Jar Spaghetti Sauce
36 Ounces Water, 1 1/2 Jars
1 (14.5 Ounce) Can Diced Tomatoes
Instructions
Set the Instant Pot to saute’ and add the ground beef. Add the salt, garlic powder, onion powder, and Italian seasonings. Cook the meat and seasonings, breaking the meat up until it’s completely browned. Turn the Instant Pot off. Drain any excess grease from meat if necessary.
Break the spaghetti in half and place on top of meat in the Instant Pot. Pour over the spaghetti sauce, diced tomato, and water. Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.
Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time. When the time is up, use manual quick release to open the Instant Pot. Stir the spaghetti well. Serve immediately.
Notes
NOTE: This spaghetti may appear to be a little liquidy right after cooking. Be sure to stir well to incorporate all of the liquid into the noodles before serving.NOTE: Some people have had an issue with their noodles “clumping” together. Try crisscrossing the noodles when you add them to the instant pot, instead of adding them in one big chunk. Some clumping is normal, simply use a fork to pull any noodles apart that have stuck together.
Barb saysFebruary 24, 2020 at 11:08 amI made this recipe again last night, and love it more each time I make it. When I cook hamburger I do a double batch and put half of the seasonEd, cooked meat in the freezer for using later which makes it even faster than it already is! I used De Cecco #12 spaghetti and Barilla sauce. To change things up a little I stirred and some sautéed spinach and added a crumble of French feta. I was so thankful for this recipe as I had everything in the pantry and the meat already cooked — I threw together a beautiful meal in less than 20 minutes or so (made a salad and garlic bread while the spaghetti cooked). THANKS A MILLION, I am looking forward to trying more of your recipes!Reply
Lee Patterson saysFebruary 12, 2020 at 1:06 amI use rotini noodles and it turns out great. we don’t like the spaghetti noodles.Reply
Tina J saysFebruary 8, 2020 at 10:52 amWe made this and used frozen meatballs and we used Rotel fire roasted diced tomatoes with green chilies, because that is what we had. It was the best spaghetti sauce ever!Reply
Lela saysFebruary 6, 2020 at 10:14 pmNot too shabby. Worked a 12 hour shift and had a hot meal in 10 minutes. I used frozen meat balls out of the freezer and a second can of tomatoes. Will do again and probably cut back on the water a little.Reply
Bridget saysFebruary 6, 2020 at 2:07 pmI was super skeptical of making spaghetti in the IP but it turned out great! Followed the recipe to the tee (except cook time was 11 min. based off other reviews and to accommodate wheat pasta). I used 93% ground beef and didn’t drain the fat (barely was any). It was tricky to lay the noodles out in the pot to prevent clumping. I ended up mashing everything down to get is under the liquid which broke the noodles smaller but not a big deal. The end result was perfectly cooked noodles on the softer side and tasty spaghetti similar to what you would get with a baked pasta. Next time I plan to cook for 10 min., double the meat, and 50% more sauce based of of preference.Reply
Jill saysFebruary 4, 2020 at 7:38 pmI made this tonight with a 12 ounce box of Gluten-free Penne, and only 1 24 ounce jar of water with the ground beef and pasta sauce. It turned out phenomenal!! BEST spaghetti I have ever made!! Thanks.Reply
Kate saysFebruary 4, 2020 at 2:56 pmMy kids ask for this recipe every week! It’s easy, delicious and quick for weeknights filled with sports and school activities.Reply
Debra saysFebruary 1, 2020 at 6:10 pmI have made this recipe a number of times and it has turned out perfect every time! We like angel hair pasta and I use my own home canned tomatoes. The sauce is a little thin at first but thickens up quickly. This is my go-to recipe for feeding a crowd – SO quick and easy and just delicious. Thank you for sharing this recipe!!Reply
JEP saysFebruary 1, 2020 at 8:25 amThis was very easy to make and was very good however it was a little watery for my liking. That’s just personal preference as I like a thicker sauce and I would add more Italian seasoning. Wondering if cutting out the can of tomatoes might give it more the consistency I would like. Overall very good and easy.Reply
Joyce L Becker saysJanuary 31, 2020 at 10:18 amMade this last night – using your exact amounts. So fast, easy and delish. Lots of liquid but still good. Will probably be thicker tonight. Looking forward to leftovers. Thanks for posting. The hardest part was pushing all the noodles under the liquid. They kept breaking and popping out of the pan. NO clumping though, so it worked.Reply
Donna Renner saysJanuary 28, 2020 at 10:45 pmThis was my first instant pot recipe to try. I used frozen meatballs and it turned out fantastic! I plan to try your mac and cheese recipe too! Thank you!Reply
brandi R turner saysFebruary 3, 2020 at 2:25 pmDonna, did you need to increase the time because you were using frozen meatballs?Reply
JC saysFebruary 26, 2020 at 3:55 pmYou shouldn’t, it should just take a little longer to come to pressure in my experience (frozen vs thawed).
Monica Nicole saysJanuary 27, 2020 at 9:43 pmI used gluten free pasta and crossed my fingers that it would work. It was AMAZING!!!! Thank you! Turned out perfect 🙂Reply
Bambi saysJanuary 26, 2020 at 2:17 pmI am going to try this!! I only have thin spaghetti, so probably cut back cooking time?Reply
JILL saysJanuary 31, 2020 at 3:45 amI ised angel hair,cut water to half a jar, used the juice of home canned tomatoes larger amount of tomatoes and juice, and cooked for 4 minutes! Perfection! It tasted better,left on hold an hour. The noodles were still perfect but absorbed the flavors.Reply
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Not too shabby. Worked a 12 hour shift and had a hot meal in 10 minutes. I used frozen meat balls out of the freezer and a second can of tomatoes. Will do again and probably cut back on the water a little.
I was super skeptical of making spaghetti in the IP but it turned out great! Followed the recipe to the tee (except cook time was 11 min. based off other reviews and to accommodate wheat pasta). I used 93% ground beef and didn’t drain the fat (barely was any). It was tricky to lay the noodles out in the pot to prevent clumping. I ended up mashing everything down to get is under the liquid which broke the noodles smaller but not a big deal. The end result was perfectly cooked noodles on the softer side and tasty spaghetti similar to what you would get with a baked pasta. Next time I plan to cook for 10 min., double the meat, and 50% more sauce based of of preference.
I have made this recipe a number of times and it has turned out perfect every time! We like angel hair pasta and I use my own home canned tomatoes. The sauce is a little thin at first but thickens up quickly. This is my go-to recipe for feeding a crowd – SO quick and easy and just delicious. Thank you for sharing this recipe!!
This was very easy to make and was very good however it was a little watery for my liking. That’s just personal preference as I like a thicker sauce and I would add more Italian seasoning. Wondering if cutting out the can of tomatoes might give it more the consistency I would like. Overall very good and easy.
This was my first instant pot recipe to try. I used frozen meatballs and it turned out fantastic! I plan to try your mac and cheese recipe too! Thank you!
