gimmesomeoven5.0
High Protein Instant Pot Spaghetti
This one-pot Instant Pot spaghetti gets its protein boost from lean ground beef and high-protein pasta, then gets creamy richness from blended cottage cheese stirred in at the end. It's a weeknight dinner that's ready in minutes and tastes like you spent way more time on it than you did.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●wooden spoon
- ●blender
📝 Preparation Steps
1
Sauté beef.Turn the Instant Pot to Sauté. Add olive oil and ground beef. Cook, crumbling the beef as you go, until browned and cooked through, about 5–⏱️ 6 minutes. Stir in salt, Italian seasoning, garlic powder, and onion powder.
olive oil1 tablespoon
2
Deglaze. Turn off Sauté. Add 1/2 cup of the water and scrape the bottom of the pot well with a wooden spoon to remove any browned bits.
3
Layer pasta and sauce. Break spaghetti in half and scatter it in crisscross layers over the beef. Pour the marinara sauce evenly on top, then pour in the remaining 1 1/2 cups water. Do not stir.
4
Pressure cook. Lock the lid and set the Instant Pot to Manual (or Pressure Cook) on high pressure for ⏱️ 7 minutes. (*See note below for different cooking times for different brands of high-protein pastas.*) Once cooking ends, quick-release the pressure.
5
Blend the cottage cheese. While the pasta is pressure cooking, blend the cottage cheese in a blender (or you can use an immersion blender) until completely smooth.
6
Add cheeses. Remove the lid and gently stir the pasta. Stir in the blended cottage cheese until creamy, then mix in the Parmesan. Let rest for 2–⏱️ 3 minutes — the sauce will thicken as it sits.
7
Serve. Taste and adjust seasoning as needed. Serve warm, topped with fresh basil and extra Parmesan if you’d like, and enjoy!
chopped fresh basil (for serving (optional))
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