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Instant Pot Spaghetti and Meat Sauce

4.74 from 124 votes

This hearty Instant Pot Spaghetti and Meat Sauce packs over 30 grams of protein per serving thanks to lean ground turkey and pasta, all cooked together in one pot. Ready in under 30 minutes, it’s the perfect high-protein weeknight dinner with minimal cleanup.

Prep Time: 5

Cook Time: 9

Time for it to come to pressure: 10

Total Time: 24

Yield: 4 servings

Course: Dinner

Cuisine: Italian

Equipment

Instant Pot

Ingredients

1 pound 93% ground turkey (or lean ground beef)
1/2 teaspoon kosher salt
¼ cup diced onion
1 clove minced garlic
2 cups water
1 24 oz jar Marinara sauce (use your favorite such as Delallo Pomodoro, or homemade marinara)
10 ounces spaghetti (wheat or gluten-free, or bucatini, linguini)
grated parmesan cheese (optional for serving)

Instructions

Press saute on the Instant Pot. When hot add the ground turkey or beef and salt and cook, breaking up with a wooden spoon about 3 minutes.
Add the onions, and garlic and cook until softened, 3 to 4 minutes.
Press cancel then add the water and using a wooden spoon, scrape up any food stuck to the bottom of the pot (to avoid the burn message).
Add spaghetti (broken in half so it fits), then cover with the marinara sauce, making sure it covers the pasta, without stirring.
Cover and cook on high pressure 9 minutes.
After 9 minutes, use the quick release method (which means turn the knob to venting so the steam releases) so the pasta doesn’t continue cooking, and open the lid. Stir and serve topped with grated cheese if desired!

Video

Notes

***I made a few changes to the original recipe based on my experience making this a few times. I changed the serving size from 5 to 4, and increased the pasta from 8 ounces to 10 ounces, making the sauce to pasta ratio perfect.***

To lower the sodium, omit the salt and use a low sodium marinara sauce.

Refrigerate leftovers in an airtight container in the fridge for up to 4 days.

Note: The newer IP models have a hair trigger burn sensor that can't tell the difference between a slight caramelized residue, and totally burnt. To avoid this, when using the saute button always deglaze the pot after sauteing with a tablespoon or two of water or broth before adding your other ingredients.

Nutrition

Serving: 13/4 cups, Calories: 485kcal, Carbohydrates: 60.5g, Protein: 30.5g, Fat: 12g, Saturated Fat: 2.5g, Cholesterol: 84mg, Sodium: 637.5mg, Fiber: 5.5g, Sugar: 9g

- WW Points: 8