Instapot Spaghetti With Frozen Ground Beef

Instant Pot Spaghetti Recipe – the best spaghetti with ground beef, cooked in the pressure cooker. It won't burn and is ready in 20 minutes, from start to finish.

I have it in our weekly menu and switch it around with my Instant Pot Pasta Carbonara and Instant Pot Baked Ziti.

INSTANT POT SPAGHETTI

One of the most requested recipes to make in the Instant Pot is an easy pasta dish. I am excited to share my recipe for Instant Pot Spaghetti that won't burn and is perfectly flavorful. It's easy to make and ready just under 20 minutes (including the IP coming to pressure). This spaghetti is officially my family's favorite IP dinner and is requested every week! This Instant Pot Spaghetti is a perfect dish to have in your go-to pressure cooker recipes for busy weeknights or any day you want a big bowl of pasta.  It's cooked with Italian sausage and ziti pasta and is absolutely delicious!

HOW DO YOU COOK SPAGHETTI IN THE INSTANT POT?

• Start by sauteing garlic and stir. Add onion powder and Italian seasoning and stir.
• Add ground beef and cook until browned. Spoon out and discard any grease (this depends on the type of beef you use). Add 1/2 cup of water and scrape any bits from the bottom of the pot.
• Grab a handful of spaghetti noodles at a time, break in half and arrange in a criss-cross pattern on top of the meat. (see photo below for visual reference). Add remaining water to the pot.
• Pour diced tomatoes and crushed tomatoes. Close the lid, set the valve to sealing.
• Set timer to 7 minutes. It will take about 10 minutes for the Instant Pot to come to pressure, then it will start the countdown. Once the timer is done, wait 1 minute, then switch the valve to venting to release pressure. Open the lid away from your face, as there will be leftover steam in the pot.
• The dish will look like it has too much liquid, but all you need to do is stir well several time and let it sit for 5 to 10 minutes before serving. It will thicken up.

I have the 6qt Instant Pot DUO60 and love it. (This is an affiliate link.)

How long does it take to cook spaghetti in the Instant Pot?

This Instant Pot Spaghetti cooks in 7 minutes. Since the meat is browned, all you need to do is cook the pasta. That's why the time is so short. You should also note that it takes about 10 to 12 minutes for the IP to come to pressure.

Once the timer is done, wait 1 minute and then switch the valve to venting to release the pressure. Open the lid away from your face. There will be leftover steam in the pot, so you need to be careful. At first, it will look like there is too much liquid in the dish. You may think you just made spaghetti soup! Don't panic! The amount of liquid prevented the burn and made sure the pasta is perfectly cooked. The spaghetti will look like in the image below.

All you need to do now is stir it well and let it sit for 5 to 10 minutes. Perfect time to set up the table and whip up a simple salad or breadsticks. After that, when the excess liquid evaporates and some absorbs into the dish, you will have spaghetti that looks like the image below, simply perfect!

How to prevent a bland tasting Instant Pot spaghetti?

If you have been cooking in your Instant Pot for a while, you may know that some dishes tend to be bland. It is almost a rule that you should overseason a dish cooked in the IP. My secret that I use often in a variety of dishes, is to heat up the spices in oil with garlic and onions, if using. It will activate dried spices. In this case, to make a flavorful spaghetti, I add Italian seasoning mix to the oil when sauteeing garlic. It becomes very fragrant. Then you add the beef and let the spices infuse the meat. This also works when making soups and dishes that start with sauteing garlic, onions, celery, carrots and even potatoes. If you are using Italian sausage instead of ground beef, you won't need as much spice. The sausage is usually pretty flavorful.

If you like a little kick in your spaghetti, sprinkle crushed red pepper flakes over the pasta. Don't forget a generous amount of grated Parmesan over each serving.

Can I use frozen beef to make Instant Pot spaghetti?

If you have a frozen block of beef (or turkey meat), you can quickly thaw it out in the Instant Pot before you set out to make the spaghetti. You need 1.5 cups of water in the insert, then set frozen beef on a trivet. Set for 7 minutes on HIGH pressure. Quickly release the pressure. The meat won't be cooked through but thawed so you can now brown it to make the spaghetti. Discard the liquid and remove trivet. Rinse and wipe the insert clean, if needed. Heat up oil and begin browning the beef.

MORE INSTANT POT RECIPES:

Instant Pot Baked Potatoes

Instant Pot Mac and Cheese

Instant Pot Vegetable Soup

Instant Pot Chicken Breast

To learn more about the Instant Pot, check out myGuide for Beginners. If you experienced the "burn" message while using your IP, check out my Instant Pot Burn Message post to learn how to fix the issue and prevent it in the first place.

If you like this recipe and make it, snap a photo and share it onINSTAGRAM! Tag me@crunchycreamysweet so I can check it out and leave a comment! 😀

Instant Pot Spaghetti Recipe

The best spaghetti with ground beef, cooked in the pressure cooker. It won't burn and is ready in 20 minutes, from start to finish.

Prep Time 2 mins

Cook Time 7 mins

coming to pressure 10 mins

Total Time 9 mins

Course Main Course

Cuisine Italian

Servings 6 servings

Calories 476 kcal

• 1 tablespoon olive oil
• 3 garlic cloves chopped finely
• 1 teaspoon onion powder
• 2 teaspoons Italian seasoning
• 1 lb ground beef I used lean
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 12 oz. spaghetti noodles
• 3.5 cups water
• 15 oz can diced tomatoes
• 24 oz. crushed tomatoes or pasta sauce

• Start by heating up oil on the saute setting. Add garlic and stir. Add onion powder and Italian seasoning. Stir and saute for 1 minute.

• Add ground beef and cook, breaking it apart with a wooden spoon, until browned. Season with salt and pepper. Spoon out and discard any grease (this depends on the type of beef you use).

• Add 1/2 cup of water and scrape any bits from the bottom of the pot. This step is important as it will prevent the dish from burning during pressure cooking.

• Grab a handful of spaghetti noodles at a time, break in half and arrange in a criss-cross pattern on top of the meat. (see photo in post for visual reference). Add remaining water to the pot.

• Pour diced tomatoes (with liquid) and crushed tomatoes (or pasta sauce) over noodles. Do your best to keep it in the center, away from the edges of the pot. Close the lid, set the valve to sealing.

• Set timer to 7 minutes and make sure the IP is set to cook on HIGH pressure. It will take about 10 minutes for the Instant Pot to come to pressure, then it will start the countdown.

• Once the timer is done, wait 1 minute, then switch the valve to venting to release pressure.

• Open the lid away from your face, as there will be leftover steam in the pot. The dish will look like it has too much liquid, but all you need to do is stir well several time and let it sit for 5 to 10 minutes before serving. It will thicken up.

You can use ground turkey or Italian sausage to make this spaghetti. When using Italian sausage, reduce the seasoning by half.

You can use fresh onion (about half of a medium) in place of onion powder. Saute the onion with garlic.

Calories: 476 kcal | Carbohydrates: 54 g | Protein: 22 g | Fat: 18 g | Saturated Fat: 6 g | Cholesterol: 53 mg | Sodium: 700 mg | Potassium: 810 mg | Fiber: 5 g | Sugar: 8 g | Vitamin A: 340 IU | Vitamin C: 17.5 mg | Calcium: 104 mg | Iron: 4.6 mg

Keyword Instant Pot pasta, Instant Pot spaghetti

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