Instant Pot Spaghetti
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti with ground beef and marinara sauce cooked together in a pressure cooker. Quick, convenient, and easily customizable with vegetables or kept vegetarian for a one-pot weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef (ground bison, or meatless crumbles)
- 1 teaspoon kosher salt
- 1 tablespoon dried parsley
- 1 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 3 cloves garlic (minced, about 1 tablespoon)
- 4 cups chopped kale (chard, or other hearty greens (optional))
- 2 cups water (divided)
- 1 (24-ounce) jar marinara or other tomato-based pasta sauce
- 8 ounces dry whole wheat spaghetti
- 1/3 cup grated Parmesan cheese (plus additional for serving)
- Chopped fresh basil or parsley (for serving)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 1417mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 831mg
- Calcium
- 167mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1417MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.