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Pressure Cooker One Pot Spaghetti

recipe at a glance
Rating: 5/5
4 reviews

ready in: under 30 minutes
serves/makes:   6

recipe id: 40447
cook method: pressure cooker
One Pot Spaghetti Recipe
photo by: CDKitchen Staff
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2 tablespoons olive oil
1 pound ground beef
1 cup chopped onion
1 clove garlic, mashed
2 cans (8 ounce size) tomato sauce
2 cups dry red wine
1 cup water
1 pound spaghetti pasta, uncooked
1 1/2 teaspoon chili powder
1 1/2 teaspoon salt
1/4 cup grated Parmesan cheese


Heat pressure cooker and add oil.

Lightly brown hamburger, onion and garlic, stirring occasionally to separate meat. Add all remaining ingredients except cheese. Toss uncooked pasta in liquid so it separates (if spaghetti is to long break strands in half before adding). Close cover securely.

Place pressure regulator on vent pipe and cook 7 minutes for well-done spaghetti, 6 minutes for al dente.

Cool cooker immediately. Stir cheese into mixture before serving.

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628 calories, 23 grams fat, 66 grams carbohydrates, 26 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: 5 star recipe rating

My first time cooking pasta in the pressure cooker - and I'm pleased to say it was a success! I did only use 13 ounces of pasta, not a full pound (because it's almost impossible to find a one pound box of pasta anymore). Next time I'd break up the pasta more (I broke it in half). Some of the pasta stuck together but for the most part it turned out really well. The recipe doesn't say what PSI to cook it at but I cooked it on high pressure for 7 minutes and that was good.

Guest at

REVIEW: 5 star recipe rating
Really helpful.

Registered Member at
Member since:
Sep 28, 2013

REVIEW: 4 star recipe rating
Thank you for this recipe. I had never done pasta in my pressure cooker before and needed a base recipe. It was very helpful. I have made spaghetti this way several times now, perfecting the recipe. I am using a Cuisinart 6 qt. electric pressure cooker. I find that there is not enough liquid in the recipe for the amt. of pasta. I had to decrease the pasta to 1/2 lb. and increase the liquid to 1 14.5 oz. can of tomato sauce, and 1 14.5 oz. can diced tomatoes along with the wine (sometimes I used broth) and the water. If I don't use the additional liquid, the pressure cooker wants to shut off as not enough liquid. Also, the sauce is not moist enough and the pasta does not cook. I always use the same thickness of spaghetti (thin). If the sauce seems a little watery, I just let it simmer for about 4-5 minutes and then have very nice sauce. I would like some additional spices but my husband enjoys this recipe without the added spice. The pasta does not stick in clumps if soaked in the water & wine for a few minutes before adding to the meat mixture.
Thanks again. It is so much easier to make spaghetti this way, and I think it tastes much better!

Registered Member at
Member since:
Mar 13, 2008

REVIEW: 5 star recipe rating
I have an electric Wolfgang Puck PC, browned lean hamburg first, then added chicken broth, pasta sauce, garlic, threw in some left over picante sauce, fresh herbs and cooked for 6 minutes, brought it down quickly. Great,sooo easy! incredibly easy!

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