Instant Pot Spaghetti And Meat Sauce Recipes

INSTANT POT® QUICK AND EASY SPAGHETTI SAUCE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and stir in onions and garlic; cook until soft and translucent, about 5 minutes. Add carrot, celery, and tomatoes; cook until tender, about 4 minutes. Season with oregano, Italian seasoning, salt, basil, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Blend with an immersion blender to desired consistency.

INSTANT POT SPAGHETTI SAUCE

Steps:

• Prepare Pressure Cooker: Heat up your Instant Pot (press "Sauté" button and "Adjust" button to Sauté More function). Wait until the indicator says "HOT".
• Brown the Ground Beef: Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure the oil is coated over whole bottom of the pot. Add ground beef in Instant Pot. The ground beef will begin to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 - 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
• Make Umami Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 2 tbsp (30ml) regular soy sauce, 3 tbsp (49g) tomato paste, and 1 tbsp (15ml) Worcestershire sauce in a 500ml measuring cup.
• Sauté Onion, Garlic, Spices, and Vegetables: Add minced onions, minced garlic, 2 bay leaves, a pinch of dried oregano and dried basil. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently. Add in the minced carrots and celery. Sauté for another 3 minutes. Taste & season with kosher salt and ground black pepper if desired.
• Deglaze: Pour in a dash of red wine or white wine (you can also use chicken stock) and deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Pour in the Umami Chicken Stock Mixture and reserved meat juice and mix well. Ensure the bottom of the pot is fully deglazed.
• Pressure Cook Spaghetti Sauce: Layer 1 can of crushed tomatoes with all the juice on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release for 5 minutes. Turn the venting knob to the venting position to release the remaining pressure. Open the lid carefully.
• Reduce and Season: Find & discard bay leaves. The spaghetti sauce may look runny, give it a quick stir and it will thicken up quickly. If it is still too runny, cook for another few minutes over medium heat (Instant Pot: Press Sauté button). Taste and season with more kosher salt. Enjoy~

INSTANT POT SPAGHETTI WITH MEAT SAUCE

Steps:

• Press the saute button on your Instant Pot. When hot, add the ground turkey and salt and brown the meat, using a wooden spoon to break it into small pieces as it cooks- about 3 minutes. Add the onion and garlic, and cook until softened, 3 to 4 minutes. Add the marinara sauce, 2 cups water, and the spaghetti, making sure the liquid covers everything. Do not stir, as space will be tight.
• Seal and cook on high pressure for 9 minutes, until the pasta and sauce is cooked. Quick release, then open when the pressure subsides. Serve right away, topped with Parmesan, if desired.

THE BEST INSTANT POT SPAGHETTI MEAT SAUCE

Steps:

• Set your instant pot to saute. Once hot, add oil. Coat the pot, then add both meats, onion, and garlic. Mix around until beef is almost cooked (a little pink is fine). Now select cancel.
• Pour vinegar over meat mixture. Using a wooden spoon, be sure to scrape the bottom of the pot to prevent any of the onion/garlic sticking. This will help prevent the burn signal! See the note below, as some IP's are sensitive to the burn signal and this sauce may require a bit of water.
• Now add tomatoes, paste, salt, and spices. Secure the lid. Select the manual function and cook on high pressure for 7 minutes.
• Use a quick release, and make sure steam is completely released before removing lid.
• Serve over noodles and squash. Add crushed red pepper, additional salt to taste, and garnish with fresh basil.

INSTANT POT® SPAGHETTI AND MEAT SAUCE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add the onion and olive oil. Cook and stir until onion is slightly soft, about 5 minutes. Add beef, Italian seasoning, pepper flakes, garlic, salt, garlic powder, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Hit Cancel. Add 1/4 cup water to deglaze the bottom of the pot.
• Layer the spaghetti strands on top of meat in a criss-cross pattern. Pour marinara sauce over pasta. Pour diced tomatoes over sauce. Pour remaining 3 cups water around sides and on top of tomatoes. Push down lightly with the spatula to make sure water gets through layers and all pasta is covered. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir spaghetti and meat sauce together well before serving.

INSTANT POT MEAT SAUCE RECIPE

Steps:

• Set a 6-qt Instant Pot® to the high saute setting. Add olive oil, onion, carrot and celery. Cook, stirring occasionally, until onions in the pot are translucent, about 4-5 minutes.
• Add pancetta and cook for 2 minutes or so. Add ground beef and cook it until it's browned about 7-10 minutes. Don't forget to use a wooden spoon to break the meat up into small pieces in the pot; drain excess fat.
• Stir in garlic, tomato paste, dried basil, Italian seasoning, salt and black pepper.
• Stir in beef stock, scraping any browned bits from the bottom of the pot. Stir in crushed tomatoes, tomato sauce and bay leaves.
• Put on the lid, lock it and check to see if the vent is at sealing. Then, select manual setting; adjust pressure to high, and set time for 20 minutes. Mine took about 15 minutes to reach pressure. After the 20 minutes is up, do a Quick Release, which means move the valve to venting to release the steam.
• Select low sauté setting and simmer the sauce uncovered for about 5 minutes. Don't forget to stir often. Garnish with fresh chopped parsley and serve immediately.

INSTANT POT SPAGHETTI AND MEAT SAUCE

Steps:

• Turn Instant Pot to saute, and when it reads HOT, add the olive oil and onion, and cook until slightly soft
• Add the meat, Italian seasoning, salt, garlic powder and pepper, and cook until no pink remains, stirring frequently
• Hit CANCEL, and add a little water if needed, to deglaze bottom of pot
• Break spaghetti strands in half, and layer on top of meat in a criss-cross pattern
• Pour marinara sauce over pasta
• Pour diced tomatoes over sauce
• Pour water around sides and on top of tomatoes, and push down lightly with spatula to make sure water gets through layers and all pasta is covered
• Cover with lid, turn valve to SEALING, press PRESSURE COOK or Manuel on some models, and set cook time to 5 minutes
• When cooking is done, let pressure do a natural release for 5 minutes, then hit CANCEL, and do a quick release until pin drops
• Open lid, and stir spaghetti and meat sauce together well before serving

INSTANT POT SPAGHETTI AND MEAT SAUCE

Steps:

• Set a 6-quart electric pressure cooker to sauté. Add oil, then cook onion and pepper until softened.
• Add beef, stir to break up and brown; drain if desired. Sprinkle with seasoning, stir well and switch off the instant pot.
• Spread uncooked spaghetti over beef and vegetables. Pour in water (it should nearly cover the spaghetti).
• Spread pasta sauce on top of the spaghetti. Do not stir!
• Close lid and set valve to "seasling". Cook on high pressure for 6 minutes.
• Once time is up, switch off pressure cooker and let sit for 2-3 minutes. Open pressure cooker using quick release method (check manufacturer's instructions), then stir very well and serve immediately.