Instant Pot Spaghetti Recipe

January 4, 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.

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?

Instant Pot Spaghetti Recipe

4.7 from 43 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!

Servings: 5
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 56mg19%
Sodium 892mg39%
Potassium 1156mg33%
Carbohydrates 64g21%
Fiber 5g21%
Sugar 11g12%
Protein 31g62%
Vitamin A 830IU17%
Vitamin C 17.7mg21%
Calcium 76mg8%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American, Italian
Keyword: Instant Pot Recipes, Spaghetti
Author: Jaclyn
Recipe source: inspired by The Salty Marshmallow

This post contains affiliate links.

 

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139 Comments

  • Julie

    I added the 2 2/3 c water as directed with the other ingredients, of course. I ended up with spaghetti soup. I checked ‘The Salty Marshmallows recipe and it only called for 1 1/2 c water. Wished I’d followed that recipe.

    • Jaclyn

      Jaclyn Bell

      That recipe uses different quantities, including 2 jars of sauce which has more liquid. Sorry to hear it didn’t work out for you, did you use a scale to weigh the spaghetti? If you didn’t add enough pasta you’d end up with leftover liquid. And if you didn’t use enough water to begin with you’d just get a burn warning on the instant pot or it may not even come up to pressure.

  • Nerissa

    I was never a big spaghetti fan but cooking it all in the IP changed that! I loved this recipe! It gives the noodles a lot more flavor, IMO. It’s the easiest and tastiest meal I make now and not only works in my 3qt but makes enough food for three separate meals for me and my husband.

  • Kristi S

    I was skeptical but tried because of the great reviews. They were so right!! Of course it doesn’t turn out exactly like the homemade sauce/traditional method, but we all enjoyed it. Even my crockpot-hating husband :) and he was surprised the noodles were cooked together in the pot. This is going to be my go-to way to make spaghetti on a busy night.