Instant Pot Spaghetti is an easy meal that’s ready in just 30 minutes. Made in just one pot and with a few simple ingredients, this hearty dish is perfect to enjoy any time of the week!
I finally did it. I broke out my Instant Pot and whipped up a recipe for you…finally! I’ve gotten many requests over the past year to share some easy Instant Pot recipes, and I’m kicking myself for not doing this earlier.
The funny thing is that I’ve had my Instant Pot for almost two years and use it every so often, but have never thought to experiment with more dishes.
Even though Instant Pot Spaghetti might just be one of the most popular pasta recipes made in a pressure cooker, I just had to get my hands on it. A one pot meal, made in the Instant Pot, ready in a half hour, and loaded with cozy flavors? Sign me up!
Now, making spaghetti on the stove isn’t that hard, so why go the Instant Pot route?
Well, for starters, you can cook everything in one pot. Yep, brown the beef and boil the noodles all in one. Which means less dishes and easier cleanup…pretty much a winner in my book.
And because this Instant Pot spaghetti and meat sauce is ready in about a half hour, you can have dinner ready in no time. Which means this is a perfect weeknight dinner. While the spaghetti is cooking, you can prepare a salad, pop in some garlic bread, and set the table. When the time goes off, dinner is ready.
Weeknight Instant Pot recipes have quickly become a favorite of mine, and this spaghetti Instant Pot recipe is no exception. It’s comfort food and its finest, friends! And we could all use more easy dinner ideas for your family, right?
If you’re looking for your next dinner idea, the best Instant Pot spaghetti with meat sauce is just 30 minutes away, friends! I guarantee you’ll love the ease and taste of this simple comfort food.
Ingredients Needed for Instant Pot Spaghetti
Instant Pot spaghetti is an easy meal that’s ready in just 30 minutes. Made in just one pot and with a few simple ingredients, this hearty dish is perfect to enjoy any time of the week!
Here’s what you’ll need to make Instant Pot spaghetti with meat sauce:
- Lean ground beef
- Italian seasoning
- Garlic powder
- Onion powder
- Salt and pepper
- Spaghetti noodles
- Jarred marinara sauce
- Low-sodium chicken broth (or water)
How to Make Spaghetti in an Instant Pot
- First, you’ll brown the ground beef in the Instant Pot using the ‘saute’ setting.
- Add the spices while the beef is cooking to blend in and give it good flavor. I’ve read that you should over-season your meat in recipes like this and it rings true: be sure to season your meat well! Because there is a mixture of sauce and liquid to cook the noodles, it can dilute some of the flavor. So season away!
- After the beef is browned and crumbled, turn off the Instant Pot. Drain the beef, if needed, then return to the pot. Be sure to scrape the bottom of the pot to stir those browned bits that might be stuck. This is to ensure that you don’t get a ‘burn warning’ for your Instant Pot.
- Break the dry spaghetti noodles in half and layer in a criss-cross pattern over the meat. You want to do it this way so that the noodles do not all clump together.
- Pour the sauce over the noodles, followed by the chicken broth or water. Do not stir, but just lightly pat down the noodles to submerge them in as much liquid as possible. It’s ok if not all of the noodles are covered with the liquid.
- Cover and cook on high pressure until done.
- It will seem like there is too much liquid and that is normal. Stir once, then let sit for about 10 minutes to absorb the rest of the liquid.
How Long to Cook Spaghetti in the Instant Pot
Once the spaghetti, broth, and sauce have been added to the Instant Pot, you’ll need to cover and cook everything on high pressure for 7 minutes. Remember that it will take the pot about 10 minutes to come to pressure, and then will start counting down from 7 minutes. Once the timer goes off, do a quick release and then remove lid.
What Size Instant Pot Should I Use?
I have a 6-quart Instant Pot, and that’s what I used to make this recipe.
What to serve with Instant Pot Spaghetti
A side salad! Some fresh greens, cherry tomatoes, red onions, and a touch of parmesan make a light side for this dish.
Cheesy garlic bread! I always have frozen garlic bread on-hand, so this works perfectly to accompany this spaghetti.
Tips for making Instant Pot Spaghetti
Use whatever meat you prefer. I’ve made this with ground beef and ground turkey before, but Italian sausage, ground chicken, or even ground pork would work well, too.
Be sure to use a good quality marinara sauce. The spaghetti will take on the flavor of the sauce, so choose one that you like.
Experiment with seasonings and be sure to over-season. I used a mixture of garlic powder, onion powder, Italian seasoning, salt and pepper to season the beef. This helped give the ground beef great flavor, even when the sauce was added.
I used chicken broth to cook the noodles. I feel it gives this dish more flavor, otherwise the sauce gets a bit diluted from the water alone. You could also use beef broth, or a combination of broth and water.
Be sure to do a quick release of the pressure when the timer goes off. It’s important to do this so that the noodles don’t cook longer and become gummy.
Looking for more 30-minute meals? I’ve got you covered!
- Pepperoni Pizza Hamburger Helper
- Lasagna Rolls
- Chili with Pasta
- Tuna Skillet Casserole
- Tomato Basil Pasta with Italian Sausage
- One-Pan Chicken and Spinach Gnocchi
- Garlic Butter Pasta with Prosciutto and Peas
Instant Pot Spaghetti
- 1 pound lean ground beef
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 10 ounces spaghetti noodles
- 1 (24 ounce) jar spaghetti or marinara sauce
- 2½ cups low-sodium chicken broth (water or beef broth can also be substituted)
- Set Instant Pot to 'saute' setting. Once the pot is hot, add the ground beef, followed by the Italian seasoning, garlic powder, onion powder, salt, and pepper. Brown and crumble beef until no longer pink.
- Press 'cancel' on the Instant Pot and drain, if needed. Return ground beef to pot and scrape the bottom of the pot with a spoon to ensure that no browned bit are stuck. This will help ensure that you do not get a 'burn warning.'
- Break the noodles in half and then layer in a criss-cross pattern on top of beef. This will help the noodles to not clump together.
- Pour the sauce over the noodles, followed by the chicken broth/water. Do not stir. Take a spoon and lightly push down the noodles to submerge them into as much of the liquid as possible. It is ok if not all of the noodles are covered with liquid.
- Cover, place into lock position, and make sure the valve is in the sealing position. Cook on high pressure for 7 minutes. Remember that it will take about 10 minutes to come to pressure and then the time will start counting down.
- When timer goes off, do a quick release by turning the valve to the venting position and letting steam release until the pin drops. I like to place a folded kitchen towel over the valve so that it catches the steam.
- Remove the lid and stir. There will be some liquid left and that is normal. Let the spaghetti sit for about 7-10 minutes so that the liquid absorbs and then serve.