Instant Pot Spaghetti
Easy instant pot spaghetti bolognese, all cooked in one pot this is a quick family meal
Nutrition Facts
Ingredients
Instructions
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.
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Continue Reading at Mykidslickthebowl →Chef's Notes
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
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Reviews from the Original Source
Family loved this recipe! It was easy and delicious, thank you!
Such an easy recipe! I don’t have an instant pot. I used just a regular pot, followed the instructions and it worked perfectly.
So tasty!
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