There is nothing like a nutritious one pot recipe which you can prepare with minimum fuss. Easy and convenient such recipes are a blessing whether you have a busy day at work, guests at home or even extended family visiting for the holidays. Instant pot spaghetti is one such dish that is healthy and nutritious too.
Pasta dates back as early as the 12th century. Some theories suggest that it was bought from China to Italy in the 13th century. By the 18th century it was a common produce in Italy and other parts of Europe. Spanish settlers bought pasta to the US around the 18th century and with the influx of Italian migrants to the country, it became very popular. Spaghetti became a prevalent in the early part of the 19th century and has been a favourite with many ever since.
Most of the nutrition in instant pot spaghetti is derived from the meat and the vegetables. You can give it a healthy twist by adding lean beef and whole wheat pasta. Choose to add vegetables like carrot and celery which are a store house of goodness. Carrots have vitamin A, K, beta carotene and plenty of antioxidants. They are excellent for eye health and provide a host of other benefits. Celery too which has an alkaline effect on the body is replete with antioxidants and anti-inflammatory properties. It is good for digestion and has a low glycaemic index. Even onions and tomatoes are rich in nutritional value. While the former is known to reduce cholesterol and triglycerides, the latter is a good source of vitamin C, K and folate. It is known to improve heart health and also beneficial for some types of cancer.
How to make the best Instant Pot Spaghetti
Below is a simple and easy recipe of instant pot spaghetti that is an ideal dish for family dinners, holiday get togethers and even parties. Read on to find out more:
- 4 tbsp olive oil
- 2 small onions chopped fine
- 6 garlic cloves chopped fine
- 3.5 cup tomato paste
- 2 cups chicken broth
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp red chilli flakes
- Salt and Black pepper to taste
- pinch of red pepper flakes (optional)
- 2 cups spaghetti pasta
- 1/3 cup grated Parmesan cheese
- Heat a large thick bottomed pan or a Dutch oven and add the olive oil. Add the garlic and onion and saute well. Allow to cook for about 5 minutes till soft.
- Add the tomato paste, chicken broth and cook till the raw smell disappears and the mixture thickens slightly.
- Add salt, pepper, Italian seasoning, thyme, basil and stir well.
- Reduce the heat and add the pasta. Cover and cook for about 8-10 minutes till the pasta is soft. Check and stir regularly to prevent the pasta from sticking to the bottom of the pan.
- Add parmesan cheese and serve hot.
- You can add ground beef or meat balls instead of chicken broth for a meat sauce
- You can garnish with chopped fresh basil before serving.
Frequently Asked Questions
If there is insufficient liquid there is a chance of the sauce getting burnt. Remember to regulate the intensity of heat; adjust the tomato paste and chicken broth quantity to ensure that the sauce is moist. Do not cook on very high heat.
When covered it should cook in about 7-10 minutes depending on the pasta you buy. Make sure to check instructions on the packet.
Depending on the size you are cooking, generally you need about 3-4 cups of liquid. The quantity should be enough to cover the uncooked pasta in the pot.
Yes, as long as there is liquid content like water and pasta sauce.