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Instant Pot Kids’ Spaghetti Free PD Recipe Starring Broth Mix

Click here to view this recipe: https://protectivediet.com/recipe/instant-pot-kids-spaghetti/

My pantry is always stocked with the three main ingredients to make Kids’ Spaghetti. This kid-approved, fast-to-the-table, pressure-cooked, one-pot mildly seasoned pasta dish isn’t just for kids. It is my personal go-to recipe when I’m in need of a simple, homey, effortless, instant and protective noodle bowl. Take your pick of pasta shapes, but for me, it is broken up spaghetti that takes me back to my childhood. I quickly assembled lunch with the assistance of my niece and nephews and not a noodle was left behind. We played all afternoon at the beach and they asked for Kids’ Spaghetti again for dinner. They selected the noodle shape, measured the cooking water and I assembled the quick mix sauce. Spice Sauce was on the table to add an optional new twist. Harley (10), Johnny (8) and Tony (7) joined us in spicing up this easy prep meal, served with handheld asparagus spears, along with chopped salad tossed with Buttermilk Ranch Dressing and a side of sliced peaches.

JulieMarieChristensen

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Ingredients:

Main Ingredients

  • 3⅔ cups filtered water
  • 1 pound (16 oz.) spaghetti broken into 0.5 to 1 inch pieces, or any preferred pasta shape (whole wheat or white wheat pasta)
  • Optional chopped protective vegetables (see suggestions)

Sauce Ingredients:

Choose One Optional Protective Vegetable Add-in:

  • 2 cups broccoli or cauliflower, chopped, shredded or florets
  • 2 cups kale (chopped small & sneaky or torn large & in charge)

Optional Add-ins added after pressure cooking:

Optional condiments to add flavor tableside:

Directions:

  1. Read directions and notes
  2. Wash and chop optional vegetables; set aside
  3. Add one full pound of dried spaghetti broken into 1 inch pieces or any pasta shape in to the Instant Pot bowl
  4. Place measured 3⅔ cups of water into the bowl of dried pasta
  5. Add optional  vegetables on top of pasta; do not stir
  6. Check that the seal is in place and secure lid with the pressure valve sealed, down or closed
  7. Set to cook under high pressure for 5 minutes for spaghetti and 6 minutes for larger pasta shapes; have a towel handy for quick-release
  8. Prepare fresh toppings
  9. Once time is up, turn off keep warm setting, place towel over steam valve and open to release pressure
  10. Open lid, immediately add sauce ingredients  and any optional and post cooking add-ins
  11. Stir well, cover and wait 2 minutes for sauce to attach to the starchy pasta

Notes & Pro Tips:

  • If you and your kids prefer vegetables with crunch, cook them separately
  • Broccoli left in large pieces will break up into small pieces after cooking when you stir the sauce in
  • My niece and nephew preferred their spaghetti without vegetables and asparagus hand held so they could dip it into Buttermilk Ranch and Hot Sauce
  • Pressure cooked pasta has a starchy coating, making this thin sauce absorb
  • This sauce will not perform the same way on stovetop-cooked pasta
  • If you have picky pasta eaters, use white wheat pasta and have them select the shape of the noodle
  • If you are diabetic, always use whole wheat pasta as the fiber slows down digestion, slowing the rise in blood sugar, paired with a fat free sauce like this to eliminate insulin reception challenges that cause Type 2 Diabetes
  • To learn more about diabetes and how dietary fat impacts insulin reception, watch PD-Ed Lesson #46 – Type I & Type II Diabetes
  • Whole wheat is the champion of grains featured in PD-Ed Lesson #170, Slimming Down With Biscuits & Gravy
  • Brown rice pasta has the same nutritional profile as white spaghetti
  • If you preferred the texture of brown rice pasta and thought it was healthier than white wheat pasta, I suggest switching to white wheat to reduce costs and eliminate arsenic found in rice products grown in the south and outside California
  • Rice pasta is too starchy to cook in the pressure cooker
  • If you love a spicy kick and don’t have any suggested spicy condiments, add ½ to 1 teaspoon red pepper flakes to the sauce mixture

Serving Suggestions:

  • See suggested add-ins
  • If your kids loved Kids’ Spaghetti, enjoyed helping you assemble it, or if you felt like a kid again eating it, please share in the comments below
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Responses

  1. Amy Montoya February 13, 2024

    This is the First time I have made the Kids Spaghetti and it won’t be my last. It just hopped up to one of my Fast Fives! Very EASY and FAST to make! Bonus- all three kids loved it and loved putting their own toppings on the pasta. Great family recipe!

  2. sherrie peterson May 9, 2020

    We just started making this recipe, and it’s a huge hit in our home — a one-pot meal that is quick and easy and tastes incredible! We’ll probably be making it once or twice a week from now on!! The only problem: Like many of your other recipes, it depends on your plant-based broth mix; however, we’re running low, and I understand that since we’re in the midst of the pandemic, you don’t know when it can be manufactured again. Can you give us a workaround that is at least good enough to use in your dishes, even if it’s not the actual composition for your broth mix (so that your commercial product is protected)? Not that we’d have the time to make it ourselves anyway – we’d still be buying yours if it were available! But it’s not, yet we still want to be able to make these dishes … can you help us?

  3. Deleted User April 17, 2020

    I made this recipe with bow tie pasta, broccoli and mushrooms. I added ¼ cup of nutritional yeast to the milk mixture. Turned out delicious! I don’t know why I waited so long to give it a try! Going into the monthly rotation for sure!

  5. Deleted User May 22, 2019

    Super fast easy lazy vegan, oil free, nut free, dairy free, food additive free pasta dinner feast. I didn’t even have to chop any veggies (although I did eat a sliced tomato on the side) Protective Diet’s Kids Spaghetti is becoming a new staple in my house. I got everything, except the PD broth, at Trader Joes on my way home from work; organic spaghetti, fresh peas, mixed greens and broccoli florets. Dinner is ready for tomorrow too. Yay leftovers, and this dish is great cold too. I topped it all with fermented hot sauce.

  6. Robin Fetter October 31, 2018

    This meal is extremely comforting and as the title states, it’s definitely a “Kid’s Spaghetti “….I definitely preferred mine “adult style” usually with Spice Sauce or my reliable King Sauce. Great way to use up leftover veggies you have in the fridge! It’s great for those days when you are attending a billion kids’ activities and would like to have a decent sit down family meal at home that is waaaaay easier (and healthier!) than going to a drive thru!!!

  7. Jodi Harvatin August 16, 2018

    Picky kid approved!! I’m so excited that my picky son actually loved this. I used broccoli, but I riced it up in my food processor, so it wasn’t in big chunks. I added frozen peas and the nutritional yeast as add ins. He loved it and added hot sauce to it. Can’t wait to try different combos! This was such a quick and easy meal. It’ll be fantastic when I’m in a rush to get dinner on the table. It cooked up perfectly! Definitely going on our “regular” list. <3 <3 <3

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