10 Minute Instant Pot Spaghetti
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When dinner needs to happen fast, instant pot spaghetti is your new best friend! Perfectly seasoned beef, tender pasta, and a rich, saucy finish, all in one pot and ready in less than 15 minutes.
A Reader’s Review
This is my go-to recipe for Instant Pot spaghetti and I love it. This recipe always turns out right. Thanks for publishing it.
– Regina
Why This Dish is a Dinner Win
- One Pot, Zero Hassle: Everything (pasta, meat, and sauce) cooks together to make cleanup a breeze.
- Weeknight Wonder: Ready in just minutes, which means no dinnertime stress and more time to relax, enjoy, and dig in!
- Budget-Friendly Feast: This delicious meal is as easy on your wallet as it is filling and full of flavor.
Ingredients Needed
- Switch Up the Pasta: Spaghetti is classic, but you can use other pasta shapes too. Just add an extra minute or two for thicker varieties. However, skip angel hair because it cooks too fast and can turn mushy.
- Mix Up the Meat: Ground turkey, chicken, or Italian sausage all work beautifully for a flavorful twist on the original.
- Make It Creamy: Craving a richer sauce? Stir in a couple tablespoons of cream cheese after cooking and let it melt into silky perfection.
How to Make Instant Pot Spaghetti
The magic of this instant pot spaghetti recipe? The pasta cooks right in the sauce, no boiling, no extra pots. Just one pot, quick cleanup, and a tasty dinner on the table in record time.
- Cook Beef: Set a 6 quart instant pot to saute mode and add olive oil, ground beef, Italian seasoning, garlic powder, salt, and pepper. Cook and crumble until the meat is no longer pink, about 5-7 minutes. Drain off any grease and return the meat to the instant pot.
- Place Pasta: Break the uncooked spaghetti noodles in half, then layer them on top of the meat in a crisscross pattern so they do not stick as they cook.
- Add Pasta Sauce and Pressure Cook: Pour the jars of marinara sauce and all the water on top of the noodles. Make sure they are fully submerged, then secure the lid and close the valve on the Instant Pot. Cook on manual for 5-7 minutes.
- Quick Release and Stir: Once the cooking time is finished, use the quick release and wait for the float valve pin to drop before unlocking the lid. Stir together and serve instant pot spaghetti with parmesan cheese, fresh basil, and garlic bread if desired.
Tips for the Best Instant Pot Spaghetti
Before you hit “start,” check out these handy tips for dinner success.
- Avoid sticky noodles: Break pasta into halves or thirds and layer in a criss-cross pattern. Pour the sauce and water on top without stirring. Stirring releases starch and causes gumminess.
- Undercooked noodles? Check that the noodles were fully submerged and not stirred. If still too firm, use the sauté function to cook a few extra minutes.
- Looks watery? Give it a good stir and let it rest for 3–5 minutes. The sauce will thicken as it sits.
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Set a 6 quart instant pot to the saute mode and 1 tablespoon olive oil, 1 pound lean ground beef, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Cook and crumble until the meat is no longer pink, about 5-7 minutes. Drain off any grease and return the meat to the instant pot. Break 1 pound uncooked spaghetti noodles in half. Layer them on top of the meat in a crisscross pattern so they do not stick as they cook.
Pour 2 (24-ounce) jars marinara sauce and 3 cups water on top of the noodles, ensuring they are fully submerged.
Secure the lid and close the valve on the Instant Pot. Cook on manual for 5-7 minutes. Once the cooking time is finished, use the quick release and wait for the float valve pin to drop before unlocking the lid.
Stir the spaghetti together and serve with parmesan and chopped basil, if desired.
How to Store Leftovers
- Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat on the stovetop over medium heat, stirring often, or microwave in 45–60 second bursts.
- Freezer: Freeze for up to 3 months. Slightly undercook the noodles if you plan to freeze. Cool completely, portion into freezer-safe containers, then freeze. Thaw in the fridge overnight before reheating.
Calories: 463kcalCarbohydrates: 69gProtein: 29gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 47mgSodium: 1330mgPotassium: 1121mgFiber: 6gSugar: 10gVitamin A: 997IUVitamin C: 16mgCalcium: 72mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
