Keto Instant-Pot Spaghetti Casserole (Only 5 Net Carbs!)

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Keto Instant-Pot Spaghetti Casserole is a 30-minute meal the whole family will enjoy. Just a few simple ingredients are needed to make this Italian keto casserole on a busy weeknight. Did I mention it’s only 5 net carbs a serving!

This keto Instant Pot spaghetti uses simple ingredients, ready in under 30 minutes, and only 5 net carbs per serving. An easy keto casserole for a family.

Phew, it has been bizzeee around here in the Hunley house. We have finally settled into a pseudo routine with school, new babysitters, and a new preschool schedule. It takes a while to find that good groove, ya know? I know you know because we all know!

Something that has helped me transition into a new rhythm is preparing dinner early and using my Instant Pot as much as possible. By “early”, I’m talking 1 or 2 p.m. — sometimes, as early as 9!

However, there are some days that no matter how hard I try, I can’t get my act together. I’ve really come to rely on my Instant Pot. Obviously, I love my Instant Pot.

I had been wanting to make a keto Instant Pot spaghetti for a while so, I finally did!

Why You Will Love This Recipe

Simple ingredients you can find at any grocery store
Only one dish to clean, thanks to your Instant Pot
Low carbs and big flavor
Kid friendly
Hidden veggies that even picky eaters won’t notice

Can I Make This Without An Instant Pot?

Yes, you can make this casserole in the oven. First, you’ll have to boil the “pasta” separately, as the pressure function is what takes care of this in the Instant Pot. Transfer the ingredients to a baking dish, and bake it in the oven at 350-375 F for about 25-30 minutes or until the top is golden brown. Stick a toothpick in it to ensure it is done all the way through. As you are adapting a recipe, keep an eye on the meal as it’s baking; you don’t want to overdo it.

What To Serve With Keto Instant-Pot Spaghetti Casserole

You have a number of options when it comes to sides for the casserole. A mixed green salad with a keto-friendly dressing would make a light accompaniment, as would sautéed or steamed vegetables such as broccoli, cauliflower, green beans, or asparagus. If you can track down a keto-friendly garlic bread or cheese-based bread, the meal would resemble your traditional Italian dish. If you don’t want to limit the possibilities to the main course, you can always opt for a keto-friendly dessert, such as low-carb cheesecake or keto ice cream.

Ingredients

2 medium zucchini, about 1/2 pound
1 lb ground beef
1.5 tsp salt
1/2 tsp pepper
2 garlic cloves, minced
2 tsp basil, dried or fresh
8 oz sliced mushrooms
1.5 cups low-carb marinara sauce
2 cups shredded mozzarella cheese
1 cup ricotta cheese

Instructions

Shred zucchini using a food processor or grate by hand. You should have a little over 2 cups of shredded zucchini. Lay on top of paper towels, in a flat even layer, and top with more paper towels. Press the paper towels to absorb the excess water. Let sit while you prepare the beef.
Turn the Instant Pot to sauté mode. Once hot, add the ground beef. Cook until most of the pink is gone, about 2 to 3 minutes. Break up with a wood spoon as it cooks. Press ‘Cancel’.
Add the salt, pepper, basil, and minced garlic and stir.
Add the shredded zucchini to the ground beef and stir to combine.
Add the mushrooms on top then the marinara sauce. Do NOT stir.
Close the lid and seal the vent. Cook on low pressure for 10 minutes. Quick/manually release the steam. Press cancel.
Remove the lid and stir to combine. Add 1 cup of the shredded mozzarella and the ricotta cheese. Stir to combine until all liquid is absorbed and the mixture has thickened.
Transfer to a baking dish (any size will do) and top with remaining shredded mozzarella. Place under the broiler for 3 to 5 minutes until the cheese is melted and bubbly.
Let rest 5 to 10 minutes before serving.

FAQs

Do I need to add water to the Instant Pot?

Since zucchini is a natural watery vegetable, there isn’t any need to add extra liquid to the Instant Pot, with the exception of your spaghetti sauce.

How do I prevent the sauce from burning on the bottom?

Be sure to follow the instructions for layering the ingredients in your Instant Pot. It will all get mixed at the end.

My casserole is too watery.

Try, once the zucchini is shredded, sitting it on top of paper towels in a flat even layer. Then top them with more paper towels so all of the excess water is absorbed while you work on the meat.

Can I spiral the zucchini?

You can, though the matchsticks allows for more even cooking. As well, when I was creating this recipe, I still had quite a bit of zucchini left to use up. I knew I didn’t want to spiral the zucchini because sometimes my kids whine about “green” food. Eye roll. So instead, I used my food processor to shred the zucchini into little matchsticks. This lets me “hide” the veggies a little better. If you don’t have a food processor, you could grate the zucchini by hand, it will just take a few minutes longer.

How To Store Keto Instant-Pot Spaghetti Casserole

Let the casserole cool completely. Put it in an airtight container and store in the fridge for 3-4 days. You can also freeze it for up to 3 months. Just be sure to let it thaw overnight in the fridge before reheating. To do so, either microwave with the lid slightly ajar or in the oven at 350 F until it is cooked through.