Instant Pot Spaghetti is my latest Instant Pot Mini recipe. I love this recipe because it comes together so quickly, but tastes like it was cooked all day long!
I left town for 4 days, and came back to a brand new Instant Pot Mini on my mom’s kitchen counter. We normally discuss these kinds of purchases beforehand (and, we usually buy things like this together), but she just went out and bought one while I was gone. I was shocked!
Like any new Instant Pot owner, she’s perusing the internet for Instant Pot recipes. She found a bunch she wants to make, but quickly realized they weren’t portioned for the Instant Pot Mini. It looks like I’m coming to the rescue!
So, from now on, all of my Instant Pot Mini recipes will be requests from my Mom. It’s not a bad deal. She has excellent taste, so I think you’ll be happy, too.
The first recipe to catch her eye was Instant Pot Spaghetti. I scaled it down for her to make in the Instant Pot Mini, and I think you’ll really love it, too! It uses just a half-pound of ground beef (turkey is great here, too), and fresh onion and tomato paste for a flavor boost.
Be sure you push the noodles down so that they’re all covered by the liquid before cooking. Then, give it a good stir, awkward though, it is. The more I stir and separate the noodles before I pressure cook, the better my results. My last two batches didn’t have any stuck-together noodles.
When it comes to liquid, I used chicken broth because I had some in the fridge, but water is just fine, too!
How many servings does this Instant Pot Spaghetti make?
This recipe makes two very big bowls (more than what is pictured), so I would say about 3 average-sized bowls of pasta. It was the perfect amount for me, my husband, and our toddler to eat for dinner one night. Let’s say it’s a ‘generous serving for two,’ but still very clearly not enough for 4-6, like most recipes make.
I’m always going to be your small-batch girl.
Can you just cut regular Instant Pot recipes in half for the Instant Pot Mini?
It really depends; sometimes you can, but sometimes you can’t. A few people have done it successfully, but I have had issues with the cook times and liquid ratios. If you cut a recipe in half, I would also decrease the cooking time by about 20%. As for liquid, please be mindful of the ‘max fill’ line on the inside of the pot.
If you accidentally end up with too much liquid after cooking, you can use the SAUTE function to boil off some liquid.
It’s common to end up with too much liquid when adapting Instant Pot recipes, because liquid doesn’t evaporate from a pressure cooker like it can on the stove top. This instant pot spaghetti should only be doubled carefully. At worst case, you can drain excess liquid.
Can you double my Instant Pot Mini recipes for your larger Instant Pot?
This one is a clear YES. Several people doubled my Instant Pot Chicken and Dumplings to make in their 6-quart model, and said it worked great. I wish I could test all variations of a recipe for you guys, but honestly, I just cook for two. And, like, it would be weird to scale a recipe down for two, and then scale it back up. You know what I mean? I would be cooking in circles all day.
Browse through the comments on any of my instant pot recipes, and you’ll see notes from people about doubling recipes. I love when you guys share this information in the comments section!
- 1 tablespoon olive oil
- 1/2 pound lean ground beef (or turkey)
- 1/2 a yellow onion, diced
- 1 clove garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- freshly ground black pepper
- 1 cup jarred spaghetti sauce
- 2 tablespoons tomato paste
- 1 1/4 cups chicken broth (or water)
- 2 tablespoon Parmesan cheese, plus extra for serving
- 6 ounces spaghetti noodles
- Press SAUTE on your Instant Pot Mini.
- Add the olive oil and ground beef to the Instant Pot.
- Cook for about 3 minutes, stirring and breaking up with a spoon occasionally.
- Next, add the chopped onion. Stir, and cook for about 4 minutes.
- Next, stir in the garlic, basil, oregano, salt, pepper, spaghetti sauce, tomato paste broth and Parmesan cheese. Stir very well.
- Turn off the instant pot.
- Break the noodles in half, and layer them in the tomato mixture, ensuring they are covered by the liquid.
- Press PRESSURE COOK and set the timer for 8 minutes.
- Place the lid on the Instant Pot, and turn the valve to 'sealing.'
- When the timer goes off, very carefully do a forced pressure release. Cover your hand with a kitchen towel, and gently release the steam. When you hear the float valve drop down, all of the pressure is released.
- Open the lid to the instant pot. It may look like there is a bit too much liquid, but just stir until it all comes together.
- If it's still too much liquid for you, press SAUTE and cook to reduce for 2 minutes. My family likes a lot of sauce on their pasta.
- Divide into bowl, and serve topped with more Parmesan.
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Amount Per Serving: Calories: 289 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 56mg Sodium: 949mg Carbohydrates: 22g Fiber: 3g Sugar: 6g Protein: 21g