Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy. At this point, the pasta will be almost but not quite cooked through. It’s super important to fully deglaze the bottom of the inner pot after browning or sauteing. Then, break spaghetti in half and start layering sauce/diced tomatoes/water with your spaghetti in a criss-cross pattern. Scrape down the bottom of the pot so you don’t get a burn notification. Add 1 tbsp (15ml) olive oil in Instant Pot. Brown the Ground Beef: Season ground beef generously with kosher salt and freshly ground black pepper. Turn your pressure cooker off and drain any excess meat. Prepare Pressure Cooker: Heat up your Instant Pot (press Sauté button and Adjust button to Sauté More function). Press PRESSURE COOK, make sure it is set to HIGH, then adjust time to 8 minutes. Place trivet in Instant Pot and add halved and deseeded spaghetti squash sideways, facing up so that both halves fit. We’ve developed this spaghetti recipe with an option for those who want the. Add salt, pepper, garlic, and seasonings. To a 6-quart or larger Instant Pot, add 1 cup (240 ml) water. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Tips for Making Spaghetti in Instant Pot 1. Cover and cook on high pressure for 5 minutes.Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs. Scatter uncooked spaghetti over the sauce. Add the red pepper, zucchini, carrots, garlic, Italian seasoning, salt, pepper and chili flakes (if using). Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Turn the Instant Pot to saute, add the ground beef and onion, and cook, stirring regularly, until browned.Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic.Stir in tomatoes, salt and basil sprigs cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much). Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot.
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