Instant Pot Spaghetti Recipe

Set instant pot to “saute”. Once it reads “hot” add 1 tsp olive oil then break beef into large chunks and add to instant pot along with garlic and a few pinches of salt.

Let beef brown, stirring and breaking up beef occasionally, until cooked through, about 6 minutes. Press the “cancel” button to turn instant pot off.

Break spaghetti noodles in half. Add about 1/6 into an even layer over beef, then add another 1/6 going the opposite direction into an even layer. Repeat this pattern with the remaining noodles four times.

Add in marinara sauce, basil, tomatoes, and water and season lightly with salt and pepper. Don’t stir.

Seal the lid of the Instant Pot, making sure the valve is set to “sealing.” Press the “manual mode” button (or high pressure on other pressure cookers) and set to 7 minutes.

Once the time is up, use the quick-release method according to the manufacture’s instructions. Once sputtering stops open the lid, remove basil and toss spaghetti with a fork.

Let it rest two minutes (this will allow some of that extra liquid to soak in and the noodles to cook through). Serve warm with parmesan and basil leaves or chopped basil ribbons.