Instant Pot Spaghetti

So for no reason what-so-ever I waited a long time before I made spaghetti in my Instant Pot. However, that has changed… and I’m going to be making it much more often. I also like how well it works out for meal prepping now that we have our baby.

Instant Pot spaghetti reminds me of a baked spaghetti but wetter if that makes sense. It’s kinda that perfect merger of regular pasta and baked pasta. The noodles soak up all that flavor from the sauce and cooking it in the IP keeps it wet.

The big thing to remember is that this spaghetti is going to be as flavorful as you make it, so be bold and go big with what you put in it.

Instant Pot Spaghetti

A quick, flavorful, easy spaghetti recipe that comes out fantastic – in minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 3496 kcal

Equipment

  • Instant Pot, 6qt or larger

Ingredients
  

  • 1 Pound Italian Sausage or lean ground beef
  • 1/2 tsp Salt add to taste
  • 1/2 tsp Onion Powder add to taste
  • 1/2 tsp Italian Seasoning add to taste
  • 1/2 tsp Garlic Powder add to taste
  • 1 Pound Spaghetti Noodles spaghetti always lumps together on me. Use penne.
  • 1 jar Spaghetti Sauce, 24oz
  • 36 Ounces Water 1 1/2 Jars
  • 1 can Diced Tomatoes. 14.5oz or sub tomato sauce

Instructions
 

  • Set the Instant Pot to saute and add the meat. Turn the Instant Pot off. Drain any excess grease from meat if necessary.
  • Add the salt, garlic powder, onion powder, and Italian seasonings to the pot.
  • Cook the meat and seasonings, breaking up the meat until it's completely browned.
  • Break the spaghetti in half and place on top of meat in the Instant Pot.
  • Pour the spaghetti sauce, diced tomato, and water into the pot. Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.
  • Put the lid on and set it to manual mode, high pressure, with an 8 minute cooking time.
  • When done, do a quick release and open the Instant Pot.
  • Stir the spaghetti well. Serve immediately. Garnish with plenty of parmesaen.
  • Suggestions:
  • The spaghetti might still appear to be liquidy after cooking. Be sure to stir well to incorporate all of the liquid into the noodles before serving.
    Sometimes the pasta noodles will clump together. To help prevent this, crisscross the noodles as you add them into the pot. Some clumping will be normal, just use a fork to pull them apart.
    This spaghetti dish will only have as much flavor as you add to it! So… add extra seasoning to taste and make sure to use a flavorful spaghetti sauce.

Notes

Original recipe: https://thesaltymarshmallow.com/instant-pot-spaghetti/

Nutrition

Calories: 3496kcalCarbohydrates: 397gProtein: 136gFat: 151gSaturated Fat: 53gCholesterol: 345mgSodium: 8710mgPotassium: 5183mgFiber: 29gSugar: 51gVitamin A: 3425IUVitamin C: 95mgCalcium: 439mgIron: 23mg
Keyword Pasta, Spaghetti
Tried this recipe?Let us know how it was!
Category: Comfort Food, Main Courses, Slow Cooker & Instant Pot | LEAVE A COMMENT

Instant Pot Chicken Veggie Pasta

This was a simple recipe that was really quick and easy to make. With Traci being pregnant, we’ve been looking for more nutrient-full meals that don’t go heavy on spice-flavors but are not bland. This recipe was definitely a winner. It’s also going to be great for meal prep as I bet that you probably already have at least half the ingredients. LOL.

The best way to describe this recipe is chicken soup without all of the broth. We both liked that it packed in so many veggies which also helped add great flavor. While its flavor was simple, it made for an easy palette to doctor up to each of our preferences. Just a few ideas that could be used to “kick it up” include ground black pepper, crushed red pepper, your favorite hot sauce, and parmesan cheese.

Instant Pot Chicken Veggie Pasta

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine American
Servings 6 servings

Equipment

  • Instant Pot

Ingredients
  

  • 1.5 lbs Chicken breast Should be roughly 2-3 breasts
  • 2 cups Chicken stock
  • 4 Chicken bouillon cubes
  • 8 ounces Pasta shells work great.
  • 16 ounces frozen mixed vegetables
  • Parmesan cheese optional
  • Freshly ground black pepper optional
  • Crushed Red Pepper optional
  • Hot sauce optional

Instructions
 

  • Add chicken to the Instant Pot along with bouillon cubes and 1 cup of the chicken stock. Close the valve, and set Instant Pot on the poultry setting to cook for 19 minutes.
  • When finished cooking, do a quick release. Remove chicken breasts and shred with a fork, leaving the broth in your Instant Pot.
  • Add pasta into the Instant Pot and add remaining chicken stock. Be sure pasta is fully submerged so that it fully cooks. Add your shredded chicken right on top of the pasta.
  • Set instant pot to “steam” and cook for 4 minutes. Do another quick release of the steam, Add the frozen veggies, combining them with the pasta and chicken to defrost.
  • Serve immediately along with any optional toppings.
    This can be stored in sealed containers in the refrigerator to enjoy all week!

Notes

Original recipe: https://carrotsncake.com/high-protein-instant-pot-chicken-pasta/
Keyword Chicken, Instant Pot, Pasta, Vegetables
Tried this recipe?Let us know how it was!
Category: Comfort Food, Main Courses, Slow Cooker & Instant Pot | LEAVE A COMMENT