Instant Pot Spaghetti
If you’re on the search for a delicious, quick go-to dinner recipe while RVing (or anywhere, honestly), I’ve found the answer. With this Instant Pot Spaghetti, you can easily & quickly have this ready even after a long drive day.
The icing on the cake…its all in one pot, so super easy to clean up as well. Winner-Winner, Spaghetti Dinner!!!! (I know, I’m not very funny, but I keep telling myself I am.)
This isn’t just any spaghetti…this is Instant Pot Spaghetti with an amazingly flavorful meat sauce! The flavor is completely magnified by cooking everything together in one pot (yes, even the pasta) compared to your regular stove-top spaghetti.
Don’t own an Instant Pot?
If you don’t own an Instant Pot yet, what are you waiting for? Jay was actually the one that ordered ours many years ago, and I am embarrassed to say that it took me over a year to actually warm up to the idea of it, let alone get brave enough to start using it. I honestly don’t know why, because this has become a necessary kitchen appliance for us now.
I don’t think I’ll ever be able to cook spaghetti any other way now. The noodles come out cooked perfectly and actually soak in so much flavor from the sauce while cooking under pressure. This is where the IP magic happens.
The added bonus of cooking the pasta this way is that it won’t require straining the water. We try not to strain starchy pasta water down into our grey tank, so sometimes we’ll do it over the fire pit (especially if we plan to have a fire after dinner that night anyway). But that isn’t always possible, so this solves that problem as well.
Before serving, I like to top the spaghetti with grated parmesan cheese and fresh basil sprinkle (if I have it). This Spaghetti is so delicious I am happy with it just as is. But my guys usually like a little something extra. Jay’s favorite to pair with this dinner is a good salad and a glass of red wine. Caleb (my carb-loving teen) likes anything garlic & bread, preferably garlic knots and a side of broccoli. Any way you try it…just try it!
Even More Tips
-We prefer a mix of Italian sausage & ground turkey for our meat sauce. When I buy a pack of ground turkey, I split it and freeze the other half. I usually purchase Italian sausage in the casing, so I split the pack in half (freezing the rest) and removing the casing before adding it to the pot. You can easily use one or the other or even ground beef if you prefer.
-Always scrape the bottom of the pot after sauteing the meat. I usually use red wine for this, as we like the added layer of flavor it adds, but you can also use chicken stock or even water in a pinch. Any small amount of liquid will help those stuck on bits release, which will assure you won’t end up with the dreaded “burn warning” on the IP.
-Use a good quality marinara sauce that you like the flavor of. In our sticks&bricks, this would have been homemade for me, but I don’t have the storage space now, so our next favorite is Rao’s (we buy the two-pack at Costco). I like that it doesn’t have sugar added or any extra stuff (it’s closest to how I make my own).
-Pasta. Our family prefers “thin” spaghetti or angel hair, so this recipe’s cooking time is based on that. If you prefer a regular (thicker) spaghetti noodle, I’ve done this as well and adjusted the cooking time to 5 minutes, with success.
-Rinse your sauce jar. When it comes to the step of pouring water over the noodles. I like to measure the water first, then pour it into my sauce jar and shake it to get every little bit out.
-When you first open the Instant Pot, your sauce will look very watery. This is normal, I promise! Give it a good stir mixing everything up, place the lid back over the pot, and sit for about 3-5 minutes. Every time I get to this point, open my cover, and see the watery sauce, I freak a little. Then I follow my own advice and all is good!
Instant Pot Spaghetti with Meat Sauce Recipe
½ lb Ground Turkey
½ lb Italian Sausage
½ tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp Salt
¼ cup Red Wine
8 oz Dry Thin Spaghetti Noodles
2 cups Water
Grated Parmesan Cheese (for serving)
Saute Meat. Press SAUTE. Once hot, add ground turkey and Italian sausage. Cook, breaking the meat up into small pieces. Add the garlic powder, onion powder, and salt and continue to cook until browned (about 5 minutes).
Add wine & sauce. Pour in the wine. Stir, scraping all the stuck-on bits from the bottom of the pan. Then pour in the sauce, stirring to combine with meat.
Break spaghetti noodles in half. Add them to the pot in a spiral method and layering if needed (so they won’t stick while cooking) on top of the sauce. Do NOT stir at this point!
Pour water from the sauce jar (see tip) over the pasta. You can press the noodles down gently into the sauce at this point, but again no stirring.
Place the lid on top and into the locking position. Set pressure valve to SEALING position.
Select MANUAL and HIGH mode. Then adjust to 3 minutes for cook time.
When cooking time finishes, turn the pressure valve to VENTING for a quick release. Unlock and release the lid (turn OFF the IP).
Give the pasta and sauce a good stir at this point and let sit with the lid covering for 5 minutes to thicken.
Serve with a sprinkle of grated parmesan, and if you have it, some fresh basil that has been chiffonade (I, unfortunately, didn’t when I took these photos). Now…Enjoy!!!
Also, check out our Five Favorite RV Kitchen Appliances.