Instant Pot Spaghetti is healthy one pot dinner ready in 20 minutes. Pasta, meat and sauce – all cook in one pot.
Store: Refrigerate leftovers in an airtight container for up to 2 days. Do not freeze.
You can use white, whole wheat or gluten free spaghetti. Or even fettuccine like I did. Cook gluten free pasta for 3 minutes, others no change. Worst case scenario, if it’s a bit crunchy, you let it sit a few extra minutes after cooking. It’s pasta, it cooks fast and is better to undercook.
For more meat and sauce, use 8 oz of noodles. I liked 10 oz because feeds more and less meat.
Replace thyme, basil and oregano with 1 tbsp of Italian seasoning.
You can replace tomato sauce with a jar of your favorite sauce! If you do so, reduce dried herbs to only 1 tsp and salt to 1/2 tsp, and eliminate maple syrup. Jarred sauce contains sugar already.:)
Did you make this recipe? Please give it a star rating in the comments.