Instant Pot Spaghetti
My vegan Instant Pot Spaghetti with Marinara goes from scratch to table in 40 minutes tops. The marinara sauce is fresh and flavorful and I make it "meaty" by adding veggie crumbles. You won't find a kid-friendlier--and cook-friendlier--recipe.
Servings: 6 servings
Calories: 282kcal
Ingredients
- 1 teaspoon extra virgin olive oil (if you want to make the pasta oil-free, use 2 tablespoon of water or vegetable stock)
- 6 cloves garlic (crushed and thinly sliced)
- 12 oz vegan ground beef (optional)
- 28 oz canned San Marzano tomatoes (place in bowl and crush lightly with fingers to break up the whole tomatoes)
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano (or basil)
- Salt and ground black pepper to taste
- 12 oz spaghetti
Instructions
- Place the olive oil (or water) in the inner lining of the Instant Pot and set to saute. Add the garlic and, if using oil, stir-fry the garlic until it starts to turn lightly blonde. If you're using water, saute until the water evaporates.
- Add the veggie crumbles and saute for a minute. Add the crushed tomatoes, red pepper flakes, oregano or basil, and spaghetti. I like to break up the spaghetti into 3-inch pieces so it steeps in the liquid.
- Add 2 ½ cups of water, salt and pepper to taste. Click in the lid of the Instant Pot and set it to pressure cook at high for 8 minutes.
- Once the pressure cooking is done, wait 10 minutes, then let any remaining steam escape by turning the venting knob or steam release knob to the venting position. Open the lid and immediately, using a fork, stir the pasta and the sauce. This will keep the pasta strands from sticking together as they cool, so it's an important step.
- Check seasoning and serve hot.
Nutrition
Calories: 282kcal | Protein: 18.1g | Fat: 5g | Potassium: 540mg | Fiber: 4.9g | Calcium: 20mg | Iron: 4.3mg