Description
This one-pot Instant Pot spaghetti recipe features a hearty ground beef sauce and tender pasta, elevated by a creamy Calabrian chili ricotta swirl. It’s a quick and easy solution for a gourmet weeknight dinner.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 lb lean ground beef
- 6 oz tomato paste
- 3 cups vegetable broth, divided
- 16 oz dried spaghetti, broken in half
- 28 oz can crushed tomatoes
- 1 tsp dried oregano
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 cup whole milk ricotta cheese
- 1 tbsp oil-packed Calabrian chili paste
- 0.5 cup fresh basil leaves, chopped (for garnish)
- 0.5 cup fresh flat-leaf parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in the Instant Pot on ‘Sauté’ mode. Add chopped onion and cook for 5 minutes until soft. Add minced garlic and ground beef; cook for 8-10 minutes, breaking up the beef, until browned. Drain excess fat if needed.
- Deglaze Pot: Stir in tomato paste and cook for 2 minutes until it darkens. Pour in 0.5 cup of vegetable broth and scrape up any browned bits from the bottom. Turn off the ‘Sauté’ function.
- Layer Ingredients: Layer the broken spaghetti over the beef mixture in the pot. Pour crushed tomatoes over the spaghetti, then add the remaining 2.5 cups of vegetable broth. Sprinkle with oregano, salt, and pepper. Do not stir before pressure cooking.
- Pressure Cook Pasta: Close the lid and set the valve to ‘Sealing’. Select ‘Pressure Cook’ on high for 6 minutes. Allow a Natural Pressure Release for 5 minutes, then perform a Quick Release of any remaining pressure.
- Prepare Ricotta Swirl: While the pasta cooks, prepare the Calabrian Chili Ricotta. In a small bowl, whisk together the ricotta cheese, Calabrian chili paste, and a pinch of salt and pepper until smooth.
- Combine and Serve: Carefully remove the lid. Stir the spaghetti gently to combine all ingredients and thicken the sauce. Fold about two-thirds of the ricotta mixture into the pasta, creating swirls. Serve in bowls, topped with the remaining ricotta and fresh herbs.
Notes
To avoid a ‘Burn’ notice, ensure you scrape up all browned bits from the pot during the deglazing step. Do not stir the layers before pressure cooking. For a milder flavor, omit the Calabrian chili paste or serve it on the side. Leftovers keep for up to 4 days; add a splash of broth when reheating as the pasta absorbs liquid over time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 75 mg
Keywords: Instant Pot, One-Pot, Spaghetti, Ground Beef, Ricotta, Weeknight Meal, Italian, Easy Recipe, Calabrian Chili