Make a hearty, cozy dinner in a flash. Check out this easy recipe for Instant Pot meat sauce that can be accomplished any night of the week.
I have to admit that when I first purchased my Instant Pot, I was not sold. Actually, I was scared. I didn’t want to use it because I thought for sure I would be that person who had dinner explode all over their kitchen and face and it would be a disaster. I’m happy to report that none of that has happened. Not even once. We have grown very close, my Instant Pot and me, and I am not sorry.
One of the reasons I love my IP is because I am not a great planner when it comes to dinner. I’ll think of something in the morning and change my mind over the course of the day, kind of like I did with my college major. And how I change my mind before getting my hair cut. Or ordering food at a restaurant. OK fine every decision I make is like total drawn out misery. FINE. My point is this: I can make something that might otherwise take an hour or more in less time than it takes to boil pasta when I use my IP. 
This Instant Pot Pasta with Meat Sauce is one of those meals that is comforting, hearty, and makes perfect leftovers. My 6 year old will eat 2, sometimes 3, bowls of this in one sitting, which is one of the most satisfying things to watch. Start to finish, this recipe takes under 30 minutes and requires only a handful of ingredients that you probably keep in stocked your pantry.
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Instant Pot Meat Sauce and Pasta
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Hearty and flavorful, this Instant Pot pasta is a weeknight winner. Comfort food made fast!
Ingredients
- 1 tablespoon (15 ml) olive oil
- 2 teaspoons freeze dried shallots or onion
- 1 lbs (454 g) ground beef
- 1 lbs (454 g) whole wheat pasta
- 26 oz (737 g) jarred pasta sauce
- salt
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon (15 ml) dried basil
Instructions
- Turn the sauté setting on on your Instant Pot. Add the olive oil and, when heated, add the ground beef, shallots, and a sprinkle of salt. Break up the meat and brown for about 3-4 minutes until no longer pink.
- Add the entire jar of marinara sauce. Fill the jar with water and pour into the Instant Pot.
- Add the Worcestershire sauce and dried basil to the sauce, followed by the pasta. If the pasta is not almost completely covered, add a touch more water. Add a generous pinch of salt, turn off the sauté setting, and lock the lid in place with vent on seal.
- Press the Manual button on your Instant Pot and set for 10 minutes.
- When the timer goes off, carefully release the valve using an oven mitt.
- Remove the lid and taste for seasoning. Add additional salt if desired.
Notes
- For a richer flavor, use bone-in beef short ribs instead of ground beef and increase the cooking time to 15 minutes.
- To prevent sticking, ensure the pasta is fully submerged in the sauce before pressure cooking. Add extra water if needed.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated on the stovetop or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
Can I use dried herbs instead of fresh ones in the meat sauce?
Yes, you can use dried herbs in place of fresh ones; just remember that dried herbs are more concentrated, so use about one-third of the amount.
What kind of meat should I use for the sauce?
Ground beef, turkey, or a combination of both works well for this meat sauce, depending on your preference.
How long do I need to cook the rotini in the Instant Pot?
You should cook the rotini for about 4 minutes at high pressure, followed by a quick release to avoid overcooking.
