An easy, 1 pot homemade meat sauce cooks together with this spaghetti for a quick dinner. This Instant Pot Spaghetti is a great last-minute dinner idea. Serve with salad and garlic bread for a complete meal.
Course: Main Dish
Author: Julie Clark
1 ½poundsground beef
30ouncestomato sauce, divided(2 cans)
14.5ouncesdiced tomatoes(with liquid)
10ouncesRotel diced tomatoes & green chilis(original, with liquid)
Set the instant pot to saute and brown the ground beef and onion. Drain off any fat.
Add 1 can of tomato sauce, diced tomatoes, Rotel, mushrooms and/or pepperoni (if desired), 3 ounces of tomato paste and seasonings.
Set pressure cooker to manual setting, high pressure for 4 minutes. When finished, do a quick release.
When the quick release has finished, open up the pot and add in linguine (broken in half), the second can of tomato sauce, and the remainder of the tomato paste. Push the pasta down into the rest of the sauce and break it up a little.
Put the pressure cooker lid back on, set on manual setting, high pressure for 8 minutes. I find that different pastas can take different times. 8 minutes on high pressure gives us the texture of spaghetti that we like. If the noodles aren't as done as you like them after you take the lid off, quickly put the lid back on and seal it (but don't turn on the Instant Pot). Allow it to just sit for an additional 5 minutes or so and the noodles will continue to soften.
After another quick release, add some Parmesan cheese and parsley to garnish, if desired.
The calories shown are based on the recipe being divided 6 ways. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.