Instant Pot Spaghetti Recipe

01.04.2018

Instant Pot Recipes are quickly becoming a new way to cook for many of us so it only makes sense that we need an Instant Pot Spaghetti Recipe. If you ask me this is one of the best, easy ways to use the Instant Pot.

You get a rich herbed spaghetti sauce covering tender noodles and it’s finished with plenty of parmesan. You just can’t go wrong here! We all love spaghetti and this may just become your new favorite way to make it!

Easy Instant Pot Spaghetti Recipe

A Homestyle Spaghetti for Your Instant Pot Recipes Collection

I don’t know maybe that was just me but I got an Instant Pot from my mother-law for Christmas a year ago then I didn’t start using it until the summer because I thought there would be this learning curve or something.

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They really are so easy to use and they’re pretty much idiot-proof. I love how they cut cooking time, especially with meat. (If you’re interested in getting one btw you can purchase on Amazon HERE).

Last year I mostly made these shredded chicken tacos in my Instant Pot. I’ve also made “baked” potatoes and rice and a few other things.

I want to use it more this year so I thought I’d try out one of my go-to weeknight dinners – classic All-American spaghetti in it.

Instant One Pot Spaghetti

Ingredients for This Spaghetti

  • Olive oil
  • Lean ground beef
  • Garlic
  • Salt and pepper
  • Dry spaghetti
  • Fresh basil
  • Jar four cheese marinara sauce
  • Canned petite diced tomatoes
  • Warm water
  • Parmesan

Scroll below for full printable recipe.

How to Make This Recipe in the Instant Pot

  • Set instant pot to “saute”. Once it reads “hot” add 1 tsp olive oil then break beef into large chunks and add to instant pot along with garlic and a few pinches of salt.
  • Let beef brown, stirring and breaking up beef occasionally, until cooked through, about 6 minutes. Press the “cancel” button to turn instant pot off.
  • Break spaghetti noodles in half. Add about 1/6 into an even layer over beef, then add another 1/6 going the opposite direction into an even layer. Repeat this pattern with remaining noodles four times.
  • Add in marinara sauce, basil, tomatoes and water and season lightly with salt and pepper (don’t stir).
  • Seal the lid of the Instant Pot, making sure the valve is set to “sealing.” Press the “manual mode” button and set to 7 minutes.
  • Once time is up, use the quick release method according to manufactures instructions. Once sputtering stops open lid, remove basil and toss spaghetti with a fork.
  • Let rest two minutes (this will allow some of that extra liquid to soak in and the noodles to cook through). Sere warm with parmesan and basil leaves or chopped basil ribbons.

Instant Pot Spaghetti shown here after cooking in the instant pot garnished with fresh basil

Shortcut for an Easy Dinner

I like to take the shortcut here of a using a jar of marinara sauce instead of making it from scratch which would add more ingredients and more steps. It’s so good this way though I don’t think anyone will notice it wasn’t from scratch.

The past few years one of my go-to spaghetti sauces is Classico’s Four Cheese but you can swap that for your personal favorite.

Add Basil to the Marinara for More Flavor

However I think they don’t add enough basil and garlic to any jar of spaghetti sauce I’ve tried so I always add more. If you don’t want to pay for the fresh basil then just add some dried basil, maybe 1 tsp.

And finish it off with lots of parmesan. And more basil. Because you can never have too much basil on your spaghetti.

Instant Pot Spaghetti shown here in a single serving in a white pasta bowl with fresh bread and a side salad in the background.

What Should I Serve with This Spaghetti?

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Print

Instant Pot Spaghetti Recipe

4.72 from 35 votes

Super easy and super fast classic spaghetti with meat sauce. A great way to use your Instant Pot and clean up is a breeze! It may just become a family favorite!

Course: Main Course
Cuisine: American, Italian
Keyword: Instant Pot Recipes, Spaghetti
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 5
Calories: 445 kcal
Author: Jaclyn

Ingredients

  • 1 tsp olive oil
  • 1 lb. 92% - 96% lean ground beef
  • 2 cloves garlic, minced (2 tsp)
  • Salt and freshly ground black pepper
  • 12 oz. dry spaghetti noodles*
  • 3 sprigs fresh basil, plus more for serving
  • 1 (24 oz.) jar four cheese marinara sauce, such as Classico
  • 1 (14.5 oz.) can petite diced tomatoes
  • 2 2/3 cups warm water
  • Shredded or grated parmesan cheese, for serving

Instructions

  1. Set instant pot to "saute". Once it reads "hot" add 1 tsp olive oil then break beef into large chunks and add to instant pot along with garlic and a few pinches of salt.

  2. Let beef brown, stirring and breaking up beef occasionally, until cooked through, about 6 minutes. Press the "cancel" button to turn instant pot off. 

  3. Break spaghetti noodles in half. Add about 1/6 into an even layer over beef, then add another 1/6 going the opposite direction into an even layer. Repeat this pattern with remaining noodles four times (this doesn't need to be perfect! It's just to reduce sticking).  

  4. Add in marinara sauce, basil, tomatoes and water and season lightly with salt and pepper (don't stir). 

  5. Seal the lid of the Instant Pot, making sure the valve is set to "sealing." Press the "manual mode" button (or high pressure on other pressure cookers) and set to 7 minutes.

  6. Once time is up, use the quick release method according to manufactures instructions (basically just stand back and flick the valve). Once sputtering stops open lid, remove basil and toss spaghetti with a fork.   

  7. Let rest two minutes (this will allow some of that extra liquid to soak in and the noodles to cook through). Sere warm with parmesan and basil leaves or chopped basil ribbons. 

Recipe Notes

*Use spaghetti that lists 9 - 11 minutes to al dente.

Parmesan cheese not listed in nutritional info.

Nutrition Facts
Instant Pot Spaghetti Recipe
Amount Per Serving
Calories 445 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 56mg 19%
Sodium 892mg 37%
Potassium 1156mg 33%
Total Carbohydrates 64g 21%
Dietary Fiber 5g 20%
Sugars 11g
Protein 31g 62%
Vitamin A 16.6%
Vitamin C 21.4%
Calcium 7.6%
Iron 30.8%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe source: inspired by The Salty Marshmallow

This post contains affiliate links.

 

120 comments

  • Melinda Quaschnick: I love to this recipe
    I used beef broth instead of water December 6, 2018 at 8:27am Reply

  • Heather: First time using my instant pot. Came out great although I had to up the flavor a lot. December 1, 2018 at 12:00pm Reply

  • Sandi: I just made this and it is fantastic. The only change I made was to pressure cook for 10 minutes. I did criss cross the spaghetti. Really delicious. Thank you so much! November 27, 2018 at 6:52pm Reply

  • Christina: Anybody have any shrimp recipes that they would to share??🤞 November 26, 2018 at 3:08pm Reply

    • Jaclyn: If you search “shrimp” in the box on the upper right (or the magnifying glass on mobile) I have quite a few that will come up. November 26, 2018 at 4:45pm Reply

  • JANEEN THOMPSON: I made this for supper and it was amazing. I only used 6 oz of dried quinoa spaghetti noodles. I let it NPR 5 minutes and then quick release. I put a slice of fresh mozzarella in each bowl November 12, 2018 at 6:05pm Reply

  • ELLE: I was so excited to make this recipe, but I am very disappointed. The pasta was all stuck together and not cooked. October 15, 2018 at 5:09pm Reply

  • Kathy Coelho: My noodles just did not get done. I cooked again for 13 minutes and still not done. October 9, 2018 at 3:50pm Reply

    • Jaclyn: That’s very strange. What brand of pasta did you use and what was the original cook time on the package? Usually instant pot recipes should only take half the time or less to cook pasta. October 9, 2018 at 4:24pm Reply

  • Brit: The family enjoys the recipe but 12 minutes the pasta is still hard. This recipe requires 20 minutes in our household. I just add more tomatoes and a bit more water so it doesn’t stick. September 12, 2018 at 5:37pm Reply

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