Only 4 ingredients make up this nutritious dinner recipe that your family will love. You’ll have Instant Pot Whole Wheat Spaghetti done in about 15 minutes and will only dirty up one pot! Now, that’s my kind of meal.
I’ve been knee-deep in learning the ways of the Instant Pot–also known as an electric pressure cooker–for our second cookbook called From Freezer to Cooker for over a year now. There really is a bit of a learning curve that comes along with this convenience kitchen appliance. At first I was so frustrated that there are so few good resources out there for it. Every recipe, blogger, and cookbook uses a different method. Some work and some don’t, from my experience. There really is no standard out there. The manual itself it completely inept.
That’s why we wrote this post…
And, that’s why Polly and I have been testing, testing, and testing recipe after recipe for the Instant Pot (and slow cooker) for this second cookbook. Our Recipe Testing Team has been a great help to us, as well! (Want to join? It’s not too late.) It’s an arduous task, but we are learning and creating our own standards for cooking times, pressure release tips, and more. I can’t wait to share all we’ve learned with you in our second book.
Along the way, I’ve been dabbling in fresh meals in the Instant Pot, too. This Whole Wheat Spaghetti with Marinara recipe doesn’t work as a freezer meal, but it is a winner as a fast, family-pleasing recipe for dinner.
I mean look at how easy this is….4 ingredients + 1 pot = a delicious, healthy meal!
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Only 4 ingredients make up this nutritious dinner recipe that your family will love. You’ll have this done in about 15 minutes and will only dirty up one pot!
Ingredients
- 8 ounces (half package) of whole wheat spaghetti
- 2 1/2 cups marinara sauce (I used our Homemade Marinara)
- 2 cups water
- freshly grated Parmesan cheese
Instructions
- Break the spaghetti in half and add to the pot. Top with the marinara sauce and water. Stir around very gently until the pasta is covered.
- Lock and seal the lid. Cook at high pressure for half the pasta cooking time on the package, minus 1 minute. (So, if the directions say 9-11 minutes, you’ll cook it for about 4 minutes. I would recommend doing the least amount of time, so your pasta doesn’t get overcooked and mushy.)
- Use a quick release of the pressure when cooking time is through. Be sure to cover the spout with a dish towel to minimize splatters. (I didn’t have any when I tested this, but you never know.)
- Serve warm and topped with shredded Parmesan cheese.
First time I had trouble with pasta burning. Taste was good, which is why I gave 3 stars. Next time I will try putting in water and sauce first, then pasta on top without stirring it down to bottom.
★★★