This easy Instant Pot Spaghetti is one of the best ways to start using in your Instant Pot! You know that pressure cooker you’ve had sitting in your pantry for 6 months but you’ve been nervous to try?
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 french dip, shredded beef tacos or 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.
You know the cheater shortcut kind that’s made from a jar of marinara sauce and ground beef, the easy spaghetti.
This isn’t the made from scratch marinara or bolognese spaghetti but no one will care because it’s so delicious!
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.
I do however 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.
And I highly recommend pairing this spaghetti with a basic green salad topped with Copycat Spaghetti Factory’s Creamy Pesto Dressing. It’s a family fav and it only takes minutes to make!
Fresh sourdough bread is always a good side too, if you aren’t counting carbs.
Instant Pot Spaghetti
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!
- 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
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 (this doesn't need to be perfect! It's just to reduce sticking).
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 (or high pressure on other pressure cookers) and set to 7 minutes.
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.
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.
*Use spaghetti that lists 9 - 11 minutes to al dente.
Recipe source: inspired by The Salty Marshmallow
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