Instant Pot Spaghetti
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I make Instant Pot Spaghetti on nights when I want a big, saucy pasta dinner without standing over the stove for an hour. The pasta cooks right in the sauce, soaking up all that rich, beefy goodness, so every forkful is tender and loaded with flavor. It’s warm, hearty comfort food that disappears before you know it.
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I love making it for quick weeknight dinners, back-to-school nights when everyone’s rushing, and family gatherings because it’s kid-friendly and always a hit. It’s perfect for meal prep and potlucks because it reheats beautifully and travels well. Leftovers stay fresh in the fridge for 3 to 5 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Instant Pot Spaghetti with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll show you how to prep this spaghetti recipe in 18 minutes using your Instant Pot and just a few simple ingredients.
Brown the Ground Beef
Turn your Instant Pot to Sauté mode and add the olive oil and ground beef (or sausage if you want a richer, more savory flavor). Use a wooden spoon or meat chopper to break up the beef into small crumbles as it cooks for 4–5 minutes until no pink remains, browning it just enough without needing it to get crispy.
I love using my meat chopper here because it breaks the beef into perfect little crumbles in seconds and gives me the even browning I could never get with a regular spoon.
Add the Aromatics
Toss in the diced onion and minced garlic, then sauté for 1–2 minutes until you smell the garlic. Press Cancel to turn off the Sauté function so the pot cools slightly before adding the pasta.
Layer the Spaghetti
Break the dry spaghetti in half and spread it over the beef in a criss-cross pattern. Avoid stirring it yet. The criss-cross layering also keeps the noodles from clumping together during pressure cooking.
Add Sauce and Seasonings
Pour the pasta sauce and water (your cooking liquid) evenly over the noodles using this large measuring cup. If you like, you can “rinse” your sauce jar with a little extra water and add that, too, so none of the flavor goes to waste.
Then sprinkle the salt, pepper, and Italian seasoning on top. Don’t stir anything at this point yet because stirring can cause the spaghetti noodles to stick to the bottom and trigger a burn notice.
Pressure Cook
Close the lid and set the pressure release valve to Sealing mode. Select “Pressure Cook” on high pressure and set the timer for 8 minutes. The pot will take around 10 minutes to come to pressure before the cooking time starts.
Quick Release and Stir
When the timer beeps, carefully turn the valve to Venting for a quick release. Wait until the float valve drops completely before opening the lid. Gently stir the pasta and sauce together with tongs until everything is combined. Let it sit for 1–2 minutes so the sauce thickens slightly before serving. I rely on my silicone-tipped tongs for this step because they’re gentle on the pasta, never scratch my Instant Pot, and give me way more control when I’m mixing everything.
I love serving this dish in these pasta bowls because they give the noodles plenty of room to twirl and allow the sauce to settle beautifully. A single basil leaf on top gives it a fresh, elegant pop of green that brightens the whole plate and makes the spaghetti look even more appetizing. Serve and enjoy!
Equipment
Ingredients
- ½ pound ground beef
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 8 ounces dry spaghetti broken into half
- 24 ounces plain pasta sauce
- 2 cups water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning optional, but recommended
Instructions
- Turn the Instant Pot to Sauté mode. Add olive oil and the ground beef. Cook for 4–5 minutes, breaking up the meat until browned.½ pound ground beef, 1 tablespoon olive oil
- Add diced onion and minced garlic. Sauté for another 1–2 minutes until fragrant. Press Cancel to turn off Sauté mode.1 small onion, 2 cloves garlic
- Spread the dry spaghetti on top of the beef in a criss-cross pattern to help prevent sticking.8 ounces dry spaghetti
- Pour the pasta sauce and water evenly over the noodles. Sprinkle in salt, pepper, and Italian seasoning. Do not stir.24 ounces plain pasta sauce, 2 cups water, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning
- Close the lid and set the valve to Sealing. Select Pressure Cook (High) and set the time for 8 minutes.
- When the cook time ends, carefully perform a quick release by turning the valve to Venting. Open the lid once the pressure is fully released.
- Gently stir the pasta and sauce until fully combined. Let sit for 1–2 minutes to thicken slightly before serving. Enjoy!
Notes
- Brown the beef completely: Make sure no pink remains in the ground beef before adding the aromatics, as the meat won’t brown further during pressure cooking.
- Break the spaghetti in half: Full-length noodles won’t fit properly in the pot and are more likely to clump together during cooking.
- Don’t stir before cooking: Layering the pasta in a criss-cross pattern without stirring prevents the noodles from sticking to the bottom and triggering the burn notice.
- Use quick release: Natural release will overcook the pasta and turn it mushy, so always do a quick release as soon as the timer goes off.
- Let it rest before serving: Allowing the spaghetti to sit for 1–2 minutes after stirring gives the sauce time to thicken and cling to the noodles instead of being watery.
- Flash freeze for meal prep: Portion the spaghetti into individual servings and freeze on a baking sheet for 1 hour before transferring to freezer bags so portions don’t freeze into one giant block.
Nutrition
How to Store Leftovers
Transfer leftovers to an airtight container and refrigerate for up to 3-5 days. Reheat individual portions in the microwave for 1–2 minutes, stirring halfway through, or warm them on the stovetop with a splash of water to loosen the sauce.
For longer storage, portion the spaghetti into freezer-safe containers and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating; the noodles might soften slightly after freezing, but the flavor still holds up beautifully.
What to Serve With Instant Pot Spaghetti
I usually serve it with garlic bread or sourdough bread and a simple side salad, like Mediterranean or classic Caesar. The bread is perfect for soaking up extra sauce, and the salad adds crunch and freshness to balance the hearty pasta.
If you want something more filling, roasted vegetables like zucchini, bell peppers, or broccoli work really well on the side. I also like adding a sprinkle of Parmesan cheese and fresh basil right before serving to make it feel a little more special.
More Easy Recipes for You to Try at Home
If you’re into easy Instant Pot meals, you’ll love these too.
- Instant Pot Mac and Cheese
- Instant Pot Chicken Noodle Soup
- Instant Pot Chicken and Rice
- Instant Pot Chili
- Instant Pot Oatmeal
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
