Veggie Packed Instant Pot Spaghetti with Meat Sauce
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!
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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 too 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!
This pasta looks amazing.
If I cut the recipe in half:
* do I also reduce the amount of water; and
* does that change any of the timing for high pressure or NPR?
Thanks so much!
Hi Phyllis! I’m honestly not sure as I haven’t tested it out yet with this or even a similar recipe. I’d think cutting in half but keeping the time around the same would be where I would start.
Would this work with gluten free brown rice pasta? We have to use that due to celiac in the family. Would there be any adjustments of cool time/water needed? Thanks! I hope you say I can give it a go because this sounds heavenly!!!
I haven’t tested it but I haven’t had good luck with most gluten free noodles in the slow cooker. I will have to test them in the Instant Pot soon.
I used brown rice noodles and it went well. I cut two minutes off the pressurised time since they cook quickly and I didn’t want them soggy. Hopefully this helps.
This was such a hit in our house!!!
And my kids enjoyed mushrooms, carrot, zucchini and celery tonight….just don’t tell them!
What a great recipe, thank you for sharing.
I definitely have to get an Instant Pot and try this recipe. We love pasta in our house and it looks so good.
Good job on the recipe. This is the first thing I tried in my new pot today. Spaghetti was perfectly al dente. The salt level was kind of low, but that is probably for the better. I love packing in the veggies. I will have to try other variations such as different shaped pasta, chunky veggies like green pepper and mushrooms, different sauce, the possibilities are endless. I’m thinking ground chicken with Alfredo sauce, water and noodles would be good with some veggies thrown in.
Thanks Stefan! Glad you liked it!
I got an Instant Pot back in November and am always looking for new recipes – I love all the veggies in this one!
You used a pressure cooker, can any other pot be used?
I LOVE how easy this is! Only 15 mins…wow!
Yes!! So easy you can make it even at the last minute!
I love how you were able to sneak so many veggies into this instant pot spaghetti recipe. I need ideas like this for easy weeknight dinners. Thanks!
I know right? They key is letting them cook into the sauce!! I hope you enjoy!