Instant Pot Spaghetti
Instant Pot spaghetti is an easy, hands-off spaghetti dinner that turns out incredibly rich and flavorful, with creamy, tender noodles and a meaty sauce that all cooks together in the Instant Pot.
Yield: 4 -6 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb. lean ground turkey (I use a 90% lean)
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper OR crushed red pepper flakes
- 1 (14.5 oz.) can diced tomatoes, undrained
- 10 oz. uncooked spaghetti noodles (I use whole wheat)
- 1 (25 oz.) jar marinara sauce
- 1 ½ cups water
For serving:
- ½ cup grated Parmesan cheese
Instructions
- Set the Instant Pot to the Sauté function. Add oil and ground turkey and cook, breaking up with a spatula, until the turkey is browned and cooked through. Season with the salt, Italian seasoning, garlic powder, onion powder and pepper, and mix well. Turn off the Instant Pot.
- Add the diced tomatoes to the pot and stir to combine with the turkey, as well as scrape any browned bits off the bottom of the pot.
- Break the spaghetti noodles In half and add them to the pot in different directions (so they don’t clump together).
- Add the marinara and water on top of the noodles, but do not stir.
- Cover and seal the Instant Pot and set to high pressure for 8 minutes.
- Once the cooking time is done, use the manual quick release.
- Once the vent knob has fallen, open the Instant Pot and stir the spaghetti into the sauce. Let sit for 2-3 minutes to help everything get absorbed and set up.
- Serve hot, sprinkled with Parmesan cheese.
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Notes
I use lean ground turkey (such as a 90% or 93% lean), but you can substitute ground beef or ground chicken if you prefer. If using ground beef, be sure to drain off any excess grease.
The diced tomatoes add a great texture to this spaghetti. You can also use fire-roasted diced tomatoes. Or you could substitute tomato sauce for a smoother sauce if desired.
Leftovers
- Leftover spaghetti can be stored in the refrigerator for up to 5 days. - Reheat in the microwave until it’s nice and hot again. - You can also freeze the leftovers. Place in a freezer-safe bag or container, label and date it, and store in the freezer for up to 6 months. Thaw overnight in the refrigerator and then reheat.Video
Nutrition
Serving: 1serving | Calories: 507kcal | Carbohydrates: 56g | Protein: 33g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 89mg | Sodium: 1086mg | Fiber: 6g | Sugar: 10g
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