Instant Pot Spaghetti – The easiest spaghetti recipe ever! Â A quick recipe for spaghetti made right in the instant pot. Â Get a family favorite meal on the table even faster on busy nights!
Ok, you guys. Â 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? Â Thinking about getting one? Â 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. Â Way bigger than my crockpot, and much heavier.
I got the 8 quart, which I’m happy about. Â Just saying, if you’re going to get one, make sure you have the room for it!
Definitely read the manual. Â 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. Â 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. Â 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
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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: Â 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**
The recipe turned out great, but I think your calorie count is off. Mine came our to be 459/serving for 6 servings. I used 90/10 lean beef, American Beauty spaghetti, Classico saice in roasted garlic flavor, and a can of Aldi’s tomatoes.
My first meal in my brand new instant pot and it was amazing!
Thank you for the recipe. The spaghetti looked different than what I am used to, but the flavor infused in the noodles so well. It was delightful.
I did add some sliced pepperoni and used a tomato basil pasta sauce. Also added red pepper flakes and sprinkled parmesan on top.
My new favorite recipe!
I can’t wait to experiment more with the instant pot!
This was delicious! I used a smidge less water, gluten free noodles and one jar of marinara, plus a container of pesto. I also added sauteed onions and mushrooms. I have a 6 quart and pressure cooked it for 10 minutes . I was worried it was too watery, but i really does thicken up after you stir it for a couple of minutes.
I have made this 4 times, it always comes out perfect! Thank you for this easy and good tasting recipe ?
Really good. I didn’t have spaghetti noodles so i used penne. Cooked in 6 qt IP for 9 minutes as penne is more sturdy than spaghetti. As it’s my family’s preference, I did add a lot more seasoning including crushed red pepper & it was just right.
Trying to make but it won’t build up steam. I cook the meant on saute; cut it off and let stand. Than put rest of ingredients and all it does is boil and stick to the bottom. What am I doing wrong?
Did you make sure you set it to sealed and add enough water, I made that mistake and burned the bottom
I”m not sure what happened. I made this but an Instant Pot spaghetti recipe I had used before only used two cups of water, so I just put in two. After sauteeing the meat, I put the pot on pressure and chose 7 minutes. I did forget to close the steam valve until about a minute after starting the pressure. The time never came and then I got a burn notice. I de-pressurized the pot and opened it. The spaghetti was totally cooked, and tasty, but there was one burned spot on the bottom. Is it because I didn’t close the steam valve before starting it? Or did I not use enough water?
This was the first of your recipes I tried and it was tasty. However, the sauce did seem to come out a bit thin for my personal preference. Also, my wife has issues with meat sauces and wanted me to try some slight changes. We have a spaghetti recipe we both love now, but it would not have been possible without the inspiration from yours.
I still follow your basic ingredients with the following changes. We do not use any ground beef. I saute Italian sausage in the pot just to get a good sear on the outside. I then remove them and cut them in to about half inch wide pieces. After deglazing the pot with a small amount of water, I add a bag of frozen meatballs to the pot and return the sausage to the pot. Instead of using 1 jar of sauce and a jar and a half of water, I use 2 full jars of sauce and about 3/4 of a jar of water that I get by rinsing out one jar then pouring it into the second to rinse it too.
Thanks for giving us the inspiration for one of our favorite instant pot meals. I would really love to see more instant pot recipes since every one of yours we have tried has been a success.
Thanks for your suggestions. I love a thick sauce!
When it says to use 36oz of water, do it! I thought it seemed like too much and only put in 24 oz. and it was too thick.
I did this in a 3qt Instant pot. Really good!!!
I use 1 package (7 oz/200 gr) thin spaghetti, 1 jar (24oz) spaghetti sauce, 1 jar (24 oz) water. When it is done cooking I add 2 cans (5.5 oz) of tuna, 2-3 tbs caper, and ample amount of crushed red pepper. It came out saucy and enough for about 3 light dinner (a soup bowl) and 3 mini breakfast (in 8oz mason jars).
How long did you set it to cook for? The 8 minutes as the original recipe says or did you use a shorter cook time? I would think thinner noodles need less time. Please let me know.
I used 7 for vermicelli which was a bit too much al dente for my taste. After a good stir I set the lid on top to capture residual steam for about 2-3 minutes… perfect!