Spaghetti in one pot, made in about 45 minutes sort of seems like a dream come true, doesn't it? Once you try Instant Pot Spaghetti, you might never go back to the traditional stovetop method!
1poundlean ground turkey(ground beef or Italian sausage is good, too)
½small yellow onion, diced (about ½ cup)
1pound(16 oz.) whole wheat spaghetti
1jar(24 oz.) spaghetti sauce of your choice
36ounceswater(use the spaghetti sauce jar to measure the water, just fill it 1 ½ times)
1can(14.5 oz.) diced tomatoes, undrained
A few handfuls of spinach, optional
Instructions
Heat Instant Pot to Sauté. Add olive oil and when it’s shimmering and hot, add turkey and onion. Cook, breaking up turkey with spatula, until browned and cooked through.
Break pieces of spaghetti in half and add on top of cooked meat. Pour spaghetti sauce, water, and tomatoes over the pasta. Move pasta around a little with a spoon or spatula to separate the pieces of pasta to prevent them from clumping. Make sure they’re all submerged in the sauce.
Secure lid of Instant Pot and turn valve to “seal.” Set on Manual for 8 minutes on high (or Pressure Cook, depending on your model). It will take about 20 minutes to come to pressure.
After cooking time elapses, quick release pressure. Remove lid and pile on spinach. Set lid back on (you don’t have to lock it on) and let spinach steam for 2-3 minutes or until wilted. Stir as needed to speed up this process.
Serve immediately, or let set 5 to 10 minutes in Instant Pot for sauce to thicken slightly before serving.
Video
Notes
If you prefer, use ground beef or Italian sausage in place of ground turkey. Drain excess fat off after browning the meat if needed.
If you wish to add more vegetables (bell peppers, carrots, mushrooms), you’ll want to sauté them with the meat. Add broccoli at the same time as the pasta. Put it on top of the sauce/pasta so that the pasta is all still submerged in the sauce.
Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.