Instant Pot Spaghetti – The easiest spaghetti recipe ever! A quick recipe for spaghetti made right in the instant pot. Get a family favorite meal on the table even faster on busy nights!
Ok, you guys. I resisted as long as I could.
It was definitely time for me to get myself an Instant Pot, and see what all the fuss is about!
If you follow me on Instagram, you’ll already know I bought one.
You may have been waiting and wondering what kind of dinner concoction was going to come out first.
Well, spaghetti it is!
It might SEEM boring, and unoriginal, but….c’mon, spaghetti is a total crowd pleasing, family favorite, classic.
Why not start there?
I was sitting around reading the manual for said Instant Pot and contemplating what to try first, when my son suggested spaghetti.
He loves spaghetti. Could eat it for breakfast, brunch, lunch, snack, and dinner. Not kidding. If you’re craving more pasta, try out our Stuffed Shells too!
Do any of you have an Instant Pot already? Thinking about getting one? I’d love to hear what you think!
For now, here are my first impressions.
Before I even used the thing my initial reaction was that this thing is BIG. Way bigger than my crockpot, and much heavier.
I got the 8 quart, which I’m happy about. Just saying, if you’re going to get one, make sure you have the room for it!
Definitely read the manual. If you don’t, you’ll probably feel stressed out and confused at all of the different buttons and parts.
My impression during and after making the spaghetti (which I did a few times to make sure cooking time would be accurate for you).
It was strange at first not being able to peek in the top like you can with a slow cooker. Ummmm, is this thing on?
But, you can definitely hear that there is some boiling going on inside.
It really did cook the spaghetti just perfectly!
The noodles weren’t “gummy” being cooked all together with the meat/sauce/water, which was something I was worried about.
I may actually like spaghetti cooked in the Instant Pot now, more than the typical boiling the noodles and putting it all together after!
My last but not least favorite thing is that this is a true one pot recipe. Spaghetti is always easy to make, but it also usually requires a pan for the meat, a pot for noodles, a pot for sauce, and a colander for draining.
One pot, and no colander needed here.
The meat cooks (I get super lean meat so I don’t even need to drain grease) then you toss in your pasta, sauce, water, and seasonings.
Dinner served in about 8 minutes!
How cool is that?!
Enjoy! Check out our video for this recipe below!
~Nichole
Make sure you follow along with us on Facebook where we always share the tastiest recipes!
Instant Pot Spaghetti
Ingredients
- 1 Pound Lean Ground Beef, OR ITALIAN SAUSAGE
- 1/2 Teaspoon EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning, OR MORE TO TASTE
- 1 Pound Spaghetti Noodles
- 1 (24 Ounce) Jar Spaghetti Sauce
- 36 Ounces Water, 1 1/2 Jars
- 1 (14.5 Ounce) Can Diced Tomatoes, OR TOMATO SAUCE
Instructions
- Set the Instant Pot to saute' and add the ground beef. Add the salt, garlic powder, onion powder, and Italian seasonings. Cook the meat and seasonings, breaking the meat up until it's completely browned. Turn the Instant Pot off. Drain any excess grease from meat if necessary.
- Break the spaghetti in half and place on top of meat in the Instant Pot. Pour over the spaghetti sauce, diced tomato, and water. Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.
- Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time. When the time is up, use manual quick release to open the Instant Pot. Stir the spaghetti well. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Note: I use the 8 quart Instant Pot which you can find by clicking the link (affiliate) below.
**This post may contain affiliate links, all opinions stated here are my own**
Just got an instapot yesterday and this was my first meal made in it tonight. It was awesome. Thanks so much.
Rave raving good. I must have shared this recipe today with all my friends I can think of that have IP. I used a lean ground beef /pork blend, still so good, Only thing I did different than the recipe is used spaghettini noodles. A little skinnier than spaghetti. I also increased the time to 10 minutes because my husband can’t eat eldente (sp?). This was by far the easiest and most favourite dish I’ve made so far. I especially like it’s just spices in with the meat sauté and not cutting and chopping. Although I know that we can easily add onions and peppers, but if you pick a good pasta sauce there is no need for that extra work. Everything was done perfect. I don’t know how, or why this works. And my fav part is also that it’s quick release. Really …with pasta? But yup. It worked. Means we could dig right in once the timer finished cooking! Ps … I have a 6 quart and it was perfect!
Got home and only had frozen pre-browned hb meat, so I decided to give this recipe a try 🙂 I used gluten free spaghetti noodles and it still turned out great! Since I was using frozen meat and gf noodles, I cooked for 11 minutes; I have an 8 qt IP.
Thanks for the recipe. This worked really well. I was a bit apprehensive about the amount of water and thought the pasta might turn out watery but it did not. Tasted delicious too.
I doubled the recipe using 1lb lean ground beef and precooked frozen meatballs. I also added a chopped green bell pepper.
Even using the 8qt. Instant Pot it was really filled up to the 2/3 fill line so I left out one can of diced tomatoes and the meatballs till after it was done cooking. The spaghetti was completely done, though a little too much liquid. I left it on high on slow cooker mode for 30 minutes and it was wonderful.
It took quite a long time for the pressure to build before counting down and about 4 minutes for the steam to quick release.
Just made this as my first instant pot meal. Followed the directions exactly! Used store brand sauce, it cooked a little longer since my toddler pressed some buttons about 13 minutes I think and let it set for 5 minutes before serving and it is better than what I usually make!!!
I adore this recipe. It was the first one I made in my Instant Pot and have made it my own by adding more spices, meat, and garlic. I always recommend it to people who ask what should they make for their first meal.
Tonight I’m making it with fusilli (corkscrew pasta) and was wondering if I should increase the water and/or time. I should have asked earlier, since it’s dinnertime!
I know this is an old thread but I just found this recipe. I would like to recommend it to senior citizens (like us) who would love a spaghetti dinner without all the pots to wash. I make this using the “pot in the (Instant) pot”. I use this recipe as a template, using about 1/3 of the ingredients, and have made it with beef, pork, sausages, left over chicken, or whatever meat I have around. I use my own canned Italian tomato sauce, sometimes I add the diced tomatoes, sometimes not, roasted red peppers are a good addition if you are starting with chicken or Italian sausage. As above, olives, mushrooms, onions sautéed with the meat. Crisscross the pasta, use whatever shape pasta we are in the mood for. I have never had it over-cooked at 8 minutes. If the pasta isn’t quite done, I give it another 4-8 minutes, sip a glass of wine or have some salad. The combinations are endless so if you want an easy pasta dinner, this is a winner recipe in our house.
This is so good! I’ve been trying a lot of spaghetti sauce and pasta recipes for my new electric pressure cooker and this is by far the best. Sometimes I use the jarred sauce but mostly I use a can of crushed tomatoes and add extra spices. I add veggies too sometimes – bell pepper, onion, mushrooms and black olives are my family’s favorites. Thank you for the awesome recipe!
About how long does this take to come to pressure? Thanks!