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A bowl of steaming instant pot spaghetti topped with herbs

Instant Pot Spaghetti

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 550 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 tsp sal t
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 24 oz marinara sauce
  • 8 oz spaghetti noodles, broken in half
  • 3 cups wate r

Instructions
 

  • Set the Instant Pot to Sauté mode and add the olive oil.
  • Add ground beef and cook until browned, breaking it into small crumbles.
  • Drain any excess grease from the pot.
  • Stir in salt, pepper, garlic powder, onion powder, and dried oregano.
  • Add 0.5 cup of the water and use a wooden spoon to deglaze the bottom of the pot, scraping up all browned bits.
  • Turn off Sauté mode.
  • Layer the broken spaghetti noodles over the beef in a crisscross pattern to prevent clumping.
  • Pour the marinara sauce and the remaining 2.5 cups of water over the noodles without stirring.
  • Secure the lid and set the valve to the Sealing position.
  • Select Manual/High Pressure and set the timer for 8 minutes.
  • Perform a Quick Release of the pressure once the cook cycle is complete.
  • Carefully open the lid and stir the contents thoroughly to combine.
  • Allow the spaghetti to rest for 5 minutes to thicken the sauce before serving.