Pressure Cooker Spaghetti

The world's easiest meal just got easier! I found and adapted this recipe from The Recipe Critic because I loved the idea of cooking spaghetti in a pressure cooker. Since it's all cooked in one pot, it comes together in no time at all. You start off by sautéing the meat and then add the noodles and sauce. This recipe makes a ton, but you could always half it or freeze the extras if needed. It's extra saucy, too, which makes it so yummy. This is the perfect meal on a busy summer day!

Pressure Cooker Spaghetti

Serve 10-12 

1 Tbsp. olive oil

1 lb. ground beef or turkey

1 Tbsp. Italian seasoning

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

1 lb. spaghetti 

2 (24 oz.) jars of pasta sauce (We love Kroger’s Parmesan + Romano Pasta Sauce)

3 cups water

1. Set a pressure cooker to sauté. Add the olive oil, ground beef or turkey, Italian seasoning, garlic powder, salt and pepper. Cook and crumble the meat until no longer pink.

2. Break the spaghetti in half. Layer them in a fanned out pattern so they don’t stick together. Pour the water in first, then add the spaghetti sauce on top.

3. Cook on high pressure for 8 minutes. Use the quick release and wait until all the pressure is released. Stir together and serve with grated parmesan.


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