Instant Pot Spaghetti and Meat Sauce
A one-pot spaghetti dinner made with lean ground turkey and marinara sauce, delivering over 30 grams of protein per serving. Ready in under 30 minutes with minimal cleanup.
Ingredients
Method
Completed steps 0
Press sauté mode. Once hot, add the ground turkey with salt and cook, breaking it apart with a wooden spoon, until no longer pink, about 3 minutes.
Stir in the onion and garlic, cooking until softened, 3 to 4 minutes.
Cancel sauté mode. Pour in the water and scrape the bottom of the pot with a wooden spoon to release any browned bits and prevent a burn warning.
Break the spaghetti in half and add it to the pot. Pour the marinara sauce over the pasta without stirring, ensuring it is covered.
Lock the lid and cook on high pressure for 9 minutes.
When the timer sounds, immediately turn the pressure release valve to venting for a quick release. Once pressure is fully released, remove the lid, stir, and serve with parmesan cheese if desired.
Notes
Breaking the spaghetti in half prevents it from standing above the sauce; the pasta will soften fully during pressure cooking.
Do not stir before cooking; the pasta will cook unevenly if mixed with the sauce beforehand.
For storage, refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
Calories: 485 kcal · Carbs: 60.5 g · Protein: 30.5 g · Fat: 12 g · Sodium: 637.5 mg · Fiber: 5.5 g · Sugar: 9 g
Adapted from www.skinnytaste.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.