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A plate of spaghetti with meat sauce is served in front of an Instant Pot, showcasing a delicious Instant Pot Spaghetti dinner.

Instant Pot Spaghetti

Instant Pot Spaghetti is what I make when I need dinner fast but want it to taste like it simmered all day. The noodles cook right in the beefy tomato sauce, soaking up all that flavor, so every bite is tender and loaded with richness instead of just coated in sauce. I make it for quick weeknight dinners, family gatherings, and potlucks because it feeds a crowd and reheats beautifully. Leftovers stay fresh in the fridge for 3 to 5 days or freeze for up to 3 months.
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Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: Instant Pot Spaghetti
Servings: 4
Calories: 441kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Calories: 441kcal | Carbohydrates: 55g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1437mg | Potassium: 841mg | Fiber: 5g | Sugar: 9g | Vitamin A: 747IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 4mg
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