Creamy Instant Pot Spaghetti
This Creamy Instant Pot Spaghetti is the amazing creamy spaghetti you love made super simple in a pressure cooker in about 30 minutes! A dinner win for sure!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Keyword: 30 minute meal, instant pot, pressure cooker
- 1 pound lean ground beef
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3 cups chicken stock (or beef stock)
- 4 cups spaghetti sauce (homemade or store bought)
- 1 pound spaghetti broken in half
- 1/2 cup parmesan cheese
- 8 ounces cream cheese
Turn your pressure cooker on sauté. When it says "Hot" add the ground beef and sauté until broken up and beginning to brown stirring to ensure that none of it is sticking to the bottom. Very carefully remove the inner pot from the Instant Pot, and drain the excess grease.
Return the pot to the Instant Pot and stir in the spices. Then add in the chicken stock and then the tomato sauce. Add the dry spaghetti. Do not stir, but just gently press down so that the liquid is covering the spaghetti.
Put the top on your Instant Pot and make sure the valve is set to sealing. Set to High Pressure for 5 minutes. (It took about four minutes to come to pressure for me and begin counting down the 5 minutes.) Once the Instant Pot has counted down the 5 minutes, use a manual pressure release, turning it to venting. Once the valve has fallen, remove the lid.
Give the spaghetti a good stir. Then stir in the cream cheese and parmesan until melted.