The ultimate weeknight family dinner that will check every box on your list is here! Veggie Packed Instant Pot Spaghetti with Meat Sauce is hearty, filling, nutritious and so quick and easy to make! You’ll want to have this Instant Pot Spaghetti on your menu every week!
Whether you have a large family or just like to have leftovers, this is going to be your new favorite go-to meal for busy weeknights! I’ve resisted for far too long on making spaghetti in my Instant Pot, thinking it sounded pretty crazy, but I’m so glad I finally tried it! Of course, no reason to make plain, boring spaghetti when you can load it up with plenty of veggies instead! This is so perfect for your picky eaters, because they won’t mind the veggies in this dish one bit! Grab what you need and make this Veggie Packed Instant Pot Spaghetti with Meat Sauce this week and I’ll bet you’ll never make spaghetti any other way again!
Veggie Packed Instant Pot Spaghetti with Meat Sauce goes well with the following veggies:
- zucchini
- carrots
- celery
- bell peppers
- sweet peppers
- onions and garlic
- parsnips
Okay, this list is going to get way to long, but you get the idea! Add any veggies you’d like to eat more of!
I find the easiest way to chop them finely enough for a recipe like this is to simple throw them in my Ninja Chopper!
Obviously, you’ll need some sort of electric pressure cooker to make this recipe. Here is the Instant Pot that I have and seems to be a good size for most recipes.
If you read my prior posts on pressure cooker recipes, then you’ll know I’ve been having a hard time being convinced to use the Instant Pot for many things besides meal prep. But, I really not going to lie, this might be my favorite new way to make pasta. I’ll probably be remaking some of my favorite pasta recipe in here and sharing the results over on my Instagram, so if you’re curious, be sure to follow me there!
Veggie Packed Instant Pot Spaghetti with Meat Sauce
Ingredients
- 1 pound ground beef (or turkey)
- 1 large zucchini
- 3 carrots
- 2 celery stalks
- 1 pound dried thick spaghetti noodles
- 24 oz jarred tomato basil pasta sauce
- 3 cups warm water
Instructions
- Following manufacturer instructions for pressure cooker, heat to saute and add ground meat.
- Sauté until fully cooked
- Finely dice (I suggest using a Ninja Chopper) veggie and add to cooked beef
- Break apart noodles and add on top of meat and veggies
- Pour sauce and water over top and push noodles down so they are covered
- Add lid and set pot to high pressure for 8 minutes
- Allow for about a 5 minute natural pressure release, then carefully allow a quick release
- Stir and serve
Nutrition
The most awesome result from this recipe was the fact that all the leftovers got eaten! This is not an easy feat at my house given the number of recipes I make each week for two blogs, so that should be proof of just how amazing this dinner is!
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Excellent recipe!
Thank you!
Hi! New to instant pot world. Do you drain the fat after cooking the meat?
You can. I typically use a lean ground meat that doesn’t need to be drained.
This was so amazing! I cut the recipe in half, sort of – used half a pound of ground beef and half a pound of pasta, left everything else the same, and it came out perfectly. Added a little shredded parmesan at the end. Super yummy!
Yay!!!
What is the slow cooker version of this recipe?