Stemming back to my childhood, Wednesday night has always been spaghetti night in our house. My mom started this tradition as a way to survive the hectic, busy Wednesday rush between school and evening activities. And when you throw in my Italian heritage, a meaty marinara sauce over a steaming bowl of noodles was simply perfect.
But, believe it or not, spaghetti night needed an upgrade.
We buy our ground beef in bulk from a local farmer (or sometimes Costco) and store it in the freezer. While this saves us incredibly money, it does require remembering to thaw my meat.
Which is something I’m TERRIBLE at.
When I learned that the Instant Pot could cook FROZEN ground beef, I was absolutely floored. This was the answer to my prayers!
Instant Pot Spaghetti Sauce
So I adapted my method for cooking frozen ground beef in the IP to streamline making my spaghetti sauce. The result? Pure awesomeness.
I simply put my frozen ground beef into the base of my Instant Pot liner. Then I add in my sauce and cook.
No thawing. No standing over the stove, making sure the meat doesn’t burn. No watching or stirring.
Once the Instant Pot has worked its magic, I take the temperature using an instant read meat thermometer to ensure that it has fully cooked (internal temperature of 160F).
If the meat still needs cooked more, you have two options: lock the lid, close the valve, and set MANUAL pressure for another 5 minutes OR select SAUTE and finish cooking. (However, I almost never have to do this.)
Simply use a large spoon or this super awesome tool to break the meat into meatball-like chunks.
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Paleo or Whole30? No problem.
If you’re eating Paleo and don’t do wheat or rice noodles, don’t give up on spaghetti night! I encourage you to try zucchini noodles using the Oxo Spiralizer. I’ve tried out several different brands, and this vegetable spiralizer is most DEFINITELY my favorite thanks to its ease of use, storage, and ease of cleaning.
And now we’ve just taken Spaghetti Night to a whole new level. 🙂
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