Name: Instant Pot Spaghetti
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Italian
Ingredients: 2 cups water; 28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)*; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 2 teaspoons garlic powder; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 2 cups baby spinach leaves, tightly packed (or chopped spinach); 8 fresh basil leaves; 8 ounces spaghetti (regular, not whole wheat); Goat cheese crumbles, for serving (optional)

Description

Looking for a fast and easy dinner recipe? This Instant Pot spaghetti recipe is a total crowd pleaser and could not be easier to whip up.

Ingredients

Scale

2 cups water
28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)*
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
2 cups baby spinach leaves, tightly packed (or chopped spinach)
8 fresh basil leaves
8 ounces spaghetti (regular, not whole wheat)
Goat cheese crumbles, for serving (optional)

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Instructions

In a medium bowl, stir together the water, tomatoes and their juices, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves.
Ladle just enough of the tomato mixture into the Instant Pot to cover the bottom.
Break the spaghetti noodles in half. Working in batches, add the noodles to the Instant Pot in a fan shape so that they stack on each other, making as much space between the noodles as possible (if the noodles are directly next to each other they clump up — it doesn’t have to be perfect, just try to fan them out to make space).
Pour remaining sauce over the spaghetti.
Cook on high pressure for 6 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
Open the lid and stir, removing any clumps. Then remove the pot from the Instant Pot and allow to cool for 3 to 5 minutes for the sauce to thicken slightly. The sauce will thicken even more as it cools. Ladle into bowls and serve.

Notes

*If you have hungry eaters or want leftovers, this recipe works doubled as well. It’s a tight fit in a 6 quart Instant Pot, but it works!

Category: Main Dish
Method: Pressure Cooker
Cuisine: Italian

Keywords: Instant Pot spaghetti, Pressure cooker spaghetti, Pasta in Instant Pot, Pasta in Pressure Cooker