Fast Instant Pot Greek Spaghetti

This Instant Pot Greek Spaghetti recipe is easy to make and comes together in under 30-minutes thanks to the electric pressure cooker.

I love making spaghetti in instant pot and always looking for new recipes. This is so flavorful. SONAL

Ingredients – 1 pound ground lamb – 1 tsp sea salt – 1/8 tsp freshly ground black pepper (omit for AIP) – 1 tsp onion powder – 1/2 tsp garlic powder – 2 1/2 cups water divided

Ingredients – 16 oz tomato puree (Use sweet potato puree or nomato sauce for AIP) – 2 tbsp balsamic vinegar – 1/2 tsp ground cinnamon – 8 oz dry gluten-free spaghetti (Use brown rice or cassava for Paleo/AIP) – finely chopped parsley and grated cheese (Dairy: Parmesan or Kefolotiri; non-dairy for Paleo/AIP: nutritional yeast flakes/powder)

Sauté the ground meat. Turn Instant Pot (electric pressure cooker) on to sauté. Once heated, add the olive oil and ground meat. Break the meat up into large pieces with a wooden spoon and season with the salt, onion powder, and garlic powder. Cook, stirring and breaking the beef into smaller and smaller pieces, until cooked through and no longer pink and most juices have reabsorbed, about 5-8 minutes.


Make the sauce and spaghetti. Turn off the sauté function and add 1 cup of the water to the pot. Scrape the bottom of the pot to remove any stuck pieces. Then add the tomato puree, balsamic vinegar, and cinnamon. Stir to combine well.


– Break the spaghetti in half and spread them in one or two layers over the ground meat sauce mixture. Do not stir from this point on.


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