Prep Time 10 minutes
Cook Time 20 minutes
2 Tablespoons olive oil
½ onion, diced small
1 pound ground beef
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon red pepper flakes (optional)
2 cups water, divided
2 teaspoons Better than Bouillon vegetable base
1 (24 ounce) jar marinara or pasta sauce
8 ounces spaghetti, dry (half a package)
grated parmesan for topping
- In the instant pot, turn on the saute function and add the oil and onions.
- Saute until transparent and then add the beef, breaking it up with a wooden spoon.
- Add the salt, onion powder, garlic powder and pepper flakes, if using.
- Cook until the beef is no longer pink.
- Turn off the saute function.
- Add 1 cup of water, then pour in the sauce, saving ½ cup of the sauce in the jar.
- Stir the beef, make sure that the bottom doesn’t have any bits stuck on.
- Add the vegetable base and stir to incorporate.
- Take half of the spaghetti and break it in half over the pot. Lay them over the ground beef mixture in criss crossing layers. Do not mix or disturb.
- Add 1 cup of water to the pasta jar, vegetable base and close the lid and shake well.
- Pour the contents of the jar over the spaghetti, do not stir.
- Place the lid on the instant pot and set to HIGH pressure for 7 minutes.
- Immediately open the pressure release when the cooking time is complete, and be careful! Finally stir the spaghetti into the sauce and turn off the pressure cooker. Allow the liquid to absorb.
- Serve with parmesan cheese on top.
Recipe taken from The Kitchn’s website. I added onion, red pepper flakes and vegetable base for extra flavor but if you’re pressed for time, just use a nice quality sauce. Simplest and fastest way to make spaghetti on a weeknight! It takes about 20 minutes to cook once you start the pressure cooking part–gives you enough time to clean a room and unwind with a glass of wine.