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Instant Pot Filipino-style Spaghetti with shredded cheese in a white serving bowl
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5 from 1 vote

Instant Pot Filipino-style Spaghetti

Pressure Cooker Filipino Spaghetti is your favorite pasta dish made easy in the Instant Pot in 20 minutes! It's super easy to make and sure to be a crowd favorite with its meaty, perfectly sweet sauce and hearty noodles.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Entree
Cuisine: Filipino, Global
Servings: 6 servings
Calories: 553kcal

Equipment

  • Instant Pot

Ingredients

  • 1 tablespoon canola or olive oil
  • 4 Filipino hot dogs, cut on a bias about 1/4-inch thick
  • 1 pound ground beef
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 1 onion, peeled and chopped
  • 1/2 green bell pepper, seeded, cored, and chopped
  • 1/2 red bell pepper, seeded, cored, and chopped
  • 2 cloves garlic, peeled and minced
  • 1 package (12 ounces) uncooked spaghetti
  • 1 package (24 ounces) sweet-style Filipino spaghetti sauce
  • 1 can (14.5 ounces) diced tomatoes
  • 3 cups water or beef broth
  • 1 teaspoon sugar
  • shredded quick-melt cheese

Instructions

  • Using the SAUTE feature on NORMAL, heat the canola oil. 
  • Add the hot dogs and cook until lightly browned. Remove from pan and set aside.
  • Add ground beef, breaking apart with the back of the spoon. Cook, stirring regularly until no longer pink and begins to render fat.
  • Add onions, bell peppers, and garlic and cook until softened. Drain the meat of any excess grease.
  • Add Italian seasoning and salt and pepper to taste.
  • Return the hot dogs.
  • Break the uncooked spaghetti in half and place them in the pot on top of the meat in a crisscross pattern to prevent the noodles from sticking together when cooked.
  • Add spaghetti sauce, diced tomatoes, and water. Sprinkle the sugar. Do NOT stir. Push the noodles down gently so they’ll be submerged in the liquid.
  • Close the lid of the Instant Pot, setting the valve in the SEALING position.
  • Cook on HIGH pressure for 7 minutes. 
  • When the 7 minutes are up and the pressure cooker beeps, do a QUICK release. Press CANCEL to turn off the Instant Pot and carefully open the lid.
  • Let noodles stand for about 1 to 2 minutes and then stir to distribute the sauce.
  • Ladle on serving plates and garnish with shredded cheese. Serve hot.

Notes

  • The pasta will be soupy initially but will start to absorb the sauce. Let stand for a few minutes before stirring.
  • For a creamy and cheesy consistency, toss in Parmesan or quick melt cheese in the pot with the hot pasta to melt.

Nutrition

Calories: 553kcal | Carbohydrates: 61g | Protein: 26g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 862mg | Potassium: 947mg | Fiber: 5g | Sugar: 10g | Vitamin A: 922IU | Vitamin C: 36mg | Calcium: 81mg | Iron: 5mg