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High Protein Instant Pot Spaghetti Recipe

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4.2 from 14 reviews

This High Protein Instant Pot Spaghetti is a quick, nutritious, and delicious meal perfect for busy weeknights. Featuring lean ground beef, high-protein spaghetti, and a creamy blend of cottage cheese and Parmesan, this dish combines classic Italian flavors with a protein boost, all prepared effortlessly in an Instant Pot for minimal cleanup and maximum flavor.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Protein and Meat

  • 1 tablespoon olive oil
  • 1 pound lean ground beef

Seasonings

  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano

Liquids and Sauces

  • 2 cups chicken broth or water, divided
  • 1 (24-ounce) jar marinara or favorite pasta sauce

Pasta

  • 8 ounces uncooked high-protein spaghetti (noodles broken in half)

Cheeses

  • 1 cup low-fat cottage cheese
  • 1/2 cup grated Parmesan cheese

Optional Garnish

  • Chopped fresh basil, for serving

Instructions

  1. Sauté beef: Turn the Instant Pot to Sauté mode. Add olive oil and ground beef. Cook while crumbling the beef with a spoon until browned and cooked through, about 5–6 minutes. Stir in fine sea salt, dried oregano, garlic powder, and onion powder evenly to infuse flavor into the meat.
  2. Deglaze: Turn off the Sauté mode. Pour in 1/2 cup of water and use a wooden spoon to scrape the bottom of the pot thoroughly, removing any browned bits to prevent burning during pressure cooking.
  3. Layer pasta and sauce: Break the spaghetti noodles in half for easier cooking. Scatter the broken noodles in crisscross layers evenly over the cooked beef mixture. Pour the marinara sauce evenly on top, then add the remaining 1 1/2 cups of water. Do not stir the layers to ensure even cooking.
  4. Pressure cook: Secure the lid on the Instant Pot and set it to Manual or Pressure Cook on high pressure for 7 minutes. Note that cooking times may vary slightly depending on the brand of high-protein pasta used. Once the cooking cycle ends, perform a quick-release of the pressure before opening the lid.
  5. Blend the cottage cheese: While the pasta cooks, blend the low-fat cottage cheese in a blender or with an immersion blender until it becomes completely smooth and creamy.
  6. Add cheeses: Remove the lid carefully. Gently stir the pasta to combine the layers. Stir in the blended cottage cheese until the sauce turns creamy and smooth. Then add the grated Parmesan cheese, stirring to combine. Let the mixture rest for 2–3 minutes; the sauce will thicken during this time.
  7. Serve: Taste the spaghetti and adjust seasoning if necessary. Serve warm topped with chopped fresh basil and extra Parmesan cheese if desired. Enjoy your high-protein, creamy spaghetti!

Notes

  • You can substitute chicken broth with water if desired, but broth adds extra flavor.
  • Cooking time may vary slightly depending on the brand and type of high-protein spaghetti used; it is best to check packaging recommendations.
  • If you prefer a richer sauce, you can add a little more Parmesan or a splash of milk when blending the cottage cheese.
  • Breaking the spaghetti in half helps it cook evenly and fit better in the Instant Pot.
  • Make sure not to stir the pasta and sauce layers before pressure cooking to prevent uneven cooking or sticking to the bottom.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Italian
  • Diet: Low Fat

Find it online: https://cozykitchenbymaya.com/high-protein-instant-pot-spaghetti-recipe/