Instant Pot Church Supper Spaghetti—A colorful spaghetti dish that feeds a crowd! Perfect for a large family or for a church potluck dinner.
Instant Pot Church Supper Spaghetti
I saw a recipe for church supper spaghetti on Taste of Home and thought it sounded fun. The author of the original recipe said, “Because this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm.”
I changed a few things including increasing the seasonings, using fire roasted tomatoes instead of plain diced tomatoes and of course making it in the Instant Pot instead of on the stove and in the oven. The result was a recipe that my kids adored. We were all happy it made lots of leftovers so that we could have it again the next night.
This really is one of those recipes that you can add and subtract ingredients depending on your tastes and what you have at home. Don’t have a bag of mixed veggies? Add in a bag of peas. Don’t have fresh mushrooms? Use a couple of cans of mushrooms. Don’t have spaghetti? Use egg noodles. Don’t have cheddar? Try a mix of mozzarella and parmesan cheese.
This recipe does make quite a bit! In fact my 6 quart pot was almost full before I started pressure cooking. It makes probably at least 8 servings. Maybe more if you’re not a huge eater. You can freeze the leftovers in an airtight container* and have for another meal. Or you can halve the recipe. Keep the same cooking time and just halve all the ingredients.
I hope you get a chance to try Instant Pot church supper spaghetti soon! I know you’ll love it!
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A colorful spaghetti dish that feeds a crowd! Perfect for a large family or to share at a church potluck dinner.
- 1 pound lean ground beef or turkey
- 1 cup diced onion
- ½ tsp salt
- ½ tsp pepper
- 3 cups beef broth
- 12 oz uncooked spaghetti (whole wheat is okay)
- 8 oz sliced mushrooms
- 1 (12 oz) bag mixed veggies
- 1 (14.5 oz) can fire roasted tomatoes
- 2 (8 oz) cans tomato sauce
- 1 diced green pepper
- 2 Tbsp chili powder
- 1 tsp garlic salt
- 2 cups grated sharp cheddar
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown the beef for about 5 minutes. Drain off any excess grease. Stir in the salt and pepper.
- Pour the broth into the pot and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Break the spaghetti in half and scatter it in a criss cross pattern into the pot. It won’t all be under the liquid and that is okay.
- Dump the mushrooms on top of the spaghetti. Add mixed veggies on top of mushrooms. Add tomatoes and tomato sauce on top of veggies. Finally add in the green peppers, chili powder and garlic salt. Do not stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Stir contents of pot well. Stir in the cheese. Salt and pepper to taste. Serve and enjoy!
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also use the 8 quart pot with no changes. For the 3 quart pot, half the recipe and keep the same cooking time.
- Category: Pasta
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.