Instant Pot Spaghetti

4.76 from 29 votes

Easy instant pot spaghetti bolognese, all cooked in one pot this is a quick family meal

Prep Time15

Cook Time9

heating time6

Total Time30

Course: Main Course

Cuisine: American

Keyword: Instant Pot Spaghetti, Instant Pot Spaghetti Bolognese, Pressure Cooker Spaghetti, Pressure Cooker Spaghetti Bolognese

Servings: People

Calories: 764kcal

Author: Stacey

200g mushrooms approx. 2 cups of button mushrooms
1 tablespoon olive oil
500g minced beef 17oz This recipe will also work with minced lamb or pork (chicken and turkey can be a bit dry
1 teaspoon onion powder
½ teaspoon garlic powder
1 pinch salt to taste
700 g passata Passata is a tomato purée
1000 ml beef stock 33 fluid oz
2 tablespoon italian herbs (dried)
500 g spaghetti (dry) 17oz can be substituted for another pasta shape
80 g Frozen chopped spinach

Grate the mushrooms.
Pop your instant pot on to sauté mode, brown off the mince and the grated mushrooms.
Season the browned mince with the onion and garlic powder and a little salt.
Add the passata and half the beef stock, stir through the Italian herbs so that the meat sauce is well combined.
Switch off the instant pot for now.
Break the spaghetti strands in half and layer on top of the bolognese sauce.
Add the frozen spinach on top.
I then like to pour the remaining beef stock into the passata jar and give it a good shake, this will get out all the tomato purée, pour this over the pasta and spinach. Don't worry it won't be completely covered with liquid.
Put the lid on your instant pot, choose the pressure cook mode, and set the cooking time to 9 minutes.
Let your instant pot do its thing. Once it has completed its program, vent the instant pot (be sure to ensure the vent is not pointing towards you when you do this.) I find with pasta it is best to vent the instant pot soon after the cooking has finished, otherwise, the pasta keeps cooking and can get a bit stodgy
Once the instant pot has released all the pressure and steam, open the lid away from you... and voila, after a quick stir, you should have a complete family meal ready to serve

Make sure you stick to the order, i.e. it is very important that the bulk of the liquid is at the bottom of the instant pot, i.e. below the dry pasta.
You can add other veggies if you want to, ie grated carrot, onion, etc, I would sauté these before you brown the mince.
My biggest tip, is to stick to the liquid to pasta ratio in the recipe. 500g of dry pasta to 1700mL of liquid ingredients (stock and tomato purée)
You can use other minced meat, pork and lamb both work well, chicken and turkey can be a little dry so you made need extra olive oil