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One-Pot Spaghetti with Meat Sauce

Nathan Congleton/TODAY


  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup white button mushrooms, diced (optional)
  • pounds lean ground beef
  • 1 tablespoon dried minced onion
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 8 ounces gluten- or grain-free pasta of choice
  • 2 (15-ounce) cans organic tomato sauce
  • 1 (15-ounce) can organic diced tomatoes

Chef notes

My kids love this one-pot pasta with meat sauce and, thankfully, I'm able to cut the cooking time and the number of dishes used by doing it all in one pot in my pressure cooker.



Preheat the pressure cooker using the SAUTÉ function. When the display panel reads HOT, add the diced onion, garlic, and mushrooms. Dry sauté the ingredients until the vegetables begin to become translucent and stick to the bottom of the pan, about 5 minutes.


Add the beef and lightly brown, about 5 minutes, then add the onion, oregano, garlic powder, basil, salt, thyme, black pepper and red pepper flakes. Stir and continue to cook the meat until it's well browned, about 3 minutes more.


Spread the mixture to cover the bottom of the cooker. Break the pasta into thirds, if long, and layer on top of the meat. Pour in the tomato sauce and place the diced tomatoes on top. Do not stir the mixture; if the sauce comes into contact with the bottom of the cooker, it can scorch.


Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, press the CANCEL button, then select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 10 minutes.


When the cooker beeps to let you know it's finished, switch the pressure knob from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes — it's very hot.


Open the lid and stir the pasta with the sauce. Serve while still warm.

Reprinted with permission from "Instant Loss" by Brittany Williams.