Instant Pot Spaghetti

This is the absolute best recipe for Instant Pot Spaghetti! The noodles are pressure cooked until perfectly al dente while they absorb a rich spaghetti sauce, making this Instant Pot Spaghetti recipe so much tastier and easier to make than stove-top spaghetti. 

This Instant Pot Spaghetti is a perfect easy Instant Pot Dinner Recipe. For more Easy Instant Pot recipes, check out Instant Pot Chili, Instant Pot Beef Stew, and Instant Pot Pot Roast.

Instant Pot Spaghetti

I am in love with Instant Pot Spaghetti, and I 100% believe you will be in love with this easy Instant Pot Recipe as well.

It really does not take long to make spaghetti on the stove-top, so why bother using the Instant Pot to make spaghetti?

Not only is Instant Pot Spaghetti made all in one pot, but because the noodles cook in broth and with the spaghetti sauce, they absorb incredible flavor–plumping up, yet remaining al dente.

While that alone is enough reason to use the instant pot to make spaghetti, this recipe is also incredibly versatile. You can use whole wheat noodles, regular noodles, meat or no meat, homemade spaghetti sauce, or jarred sauce. This fail-proof Instant Pot Spaghetti is a MUST make for busy nights when you are craving a comforting bowl of pasta.

Ingredients

• Meat–use ground beef, ground turkey, ground chicken, ground sausage, or even veggie crumbles. Or omit the meat completely. You can even use frozen ground beef, just first follow directions for how to cook frozen meat in the Instant Pot before proceeding with this recipe.
• Stock–use vegetable or chicken stock. Water can be used, but will not produce the same flavorful spaghetti as you will get using stock.
• Noodles–Regular spaghetti or whole wheat spaghetti can be used for this spaghetti recipe. I do not recommend linguine as they tend to stick together more than the thinner spaghetti noodles.
• Sauce–Use 24 ounces of your favorite jarred sauce, or mix together you own homemade spaghetti sauce before and use that for this recipe.

How to Make Spaghetti in the Instant Pot

Step One: Prepare the meat (if using)

• Turn Instant Pot to saute and let the Instant Pot heat up until it reads Hot.
• Add in the ground beef, along with onions and garlic for added flavor.
• Cook the beef until browned completely, breaking up the meat as it browns.
• Once meat is browned, turn Instant Pot off. Remove meat from inner pot, drain off any grease, and reserve for later.
• Add in 1/4 cup stock and scrape up any browned bits from the bottom of the Instant Pot to prevent a burn warning.

If using frozen meat, cook frozen ground beef in the Instant Pot first. Remove cooked beef from Instant Pot once cooked and drain off liquid from Instant Pot. Proceed with recipe starting with adding noodles into the pressure cooker. 

Step Two: Add the Noodles

• Break spaghetti noodles in half and add in crisscrossing layers in the inner pot of the Instant Pot. This is a very important step because if you do not crisscross the noodles, they may clump together.
• Pour in the remaining stock and gently submerge the noodles into the stock. It is okay if they are not fully submerged, the spaghetti sauce will cover the top of the noodles.
• Top the noodles with the browned meat if using.

Step Three: Add the Sauce

• If using homemade tomato sauce, mix together ingredients in a separate bowl before adding 4 cups of homemade sauce on top of the noodles and meat.
• Alternatively, use your favorite jarred spaghetti sauce and pour right over noodles.

Step Four: Pressure Cook Spaghetti

• Place lid on pressure cooker and be sure vent knob is pointed to sealed.
• Cook on High Pressure for half the amount of time the box of pasta indicated, which is typically equivalent to 5 minutes on High Pressure.
• Once cook time has elapsed, let pressure release for 5 minutes naturally. Then release any remaining pressure by using a wooden spoon to knock the vent knob from sealing to venting, being careful to stand away from any steam that may be released.

Step Five: Serve

• Open the Instant Pot and stir the sauce and into the noodles.
• Dish out and serve with Parmesan Cheese if desired.

Storing Pressure Cooker Spaghetti

• Instant Pot Spaghetti can be store in sealed container for 3-4 days in the refrigerator or frozen for up to 3 months.
• To reheat Instant Pot Spaghetti, use the pot in pot method and set cook time for 1 minute on high pressure.

Tips on Instant Pot Spaghetti Recipe

• If you need to make Gluten Free Instant Pot Spaghetti, I have only had success using Barilla brand of gluten free spaghetti. Other varieties give off too much starch as they cook in the pressure cooker and ruin the sauce and taste and at times even cause a burn notice.
• For Vegan or Vegetarian Friendly Pressure Cooker Spaghetti omit the meat or use meatless crumbles.

More Instant Pot Pasta Recipes

• Instant Pot Beef Stroganoff
• Instant Pot Mac and Cheese
• Instant Pot Creamy Italian Pasta
• Instant Pot Hamburger Helper

Instant Pot Spaghetti

This is the absolute best recipe for Instant Pot Spaghetti! The noodles are pressure cooked until perfectly al dente while they absorb a rich spaghetti sauce, making this Instant Pot Spaghetti recipe so much tastier and easier to make than stove-top spaghetti.

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 5 minutes

Pressure Time: 15 minutes

Total Time: 25 minutes

Servings: 6

Calories: 453kcal

Author: Kristen Chidsey

Ingredients

• 1 pound ground beef chicken, or sausage, optional
• ¼ cup onion minced
• 2 garlic cloves minced
• 16 ounces spaghetti noodles regular or whole wheat
• 4 cups vegetable broth or chicken stock
• 24 ounces spaghetti sauce homemade or jarred*
• Parmesan Cheese for serving

Instructions

• If using meat, turn Instant Pot to saute and let the Instant Pot heat up until it reads Hot.
• Add in the ground beef, along with onions and garlic for added flavor. Cook the beef until browned completely, breaking up the meat as it browns. Once meat is browned, turn Instant Pot off. Remove meat from inner pot, drain off any grease, and reserve for later.
• Add in 1/4 cup stock and scrape up any browned bits from the bottom of the Instant Pot to prevent a burn warning.
• Break spaghetti noodles in half and add in crisscrossing layers in the inner pot of the Instant Pot. This is a very important step because if you do not crisscross the noodles, they may clump together.
• Pour in the remaining stock and gently submerge the noodles into the stock. It is okay if they are not fully submerged, the spaghetti sauce will cover the top of the noodles.
• Top the noodles with the browned meat if using.
• If using homemade tomato sauce, mix together ingredients in a separate bowl before adding 4 cups of homemade sauce on top of the noodles and meat. Alternatively, use your favorite jarred spaghetti sauce and pour right over noodles.
• Place lid on pressure cooker and be sure vent knob is pointed to sealed. Cook on High Pressure for 5 minutes.
• Once cook time has elapsed, let pressure release for 5 minutes naturally. Then release any remaining pressure by using a wooden spoon to knock the vent knob from sealing to venting, being careful to stand away from any steam that may be released.
• Open the Instant Pot and stir the sauce and into the noodles. Dish out and serve with Parmesan Cheese if desired.

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)

Notes

• For Homemade Spaghetti Sauce, mix together 24 ounces crushed tomatoes, 6 ounces tomato paste, 2 teaspoons dried oregano, 2 teaspoons minced garlic, ½ teaspoon dried basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon sugar, 1 tablespoon olive oil, ¼ teaspoon crushed red pepper flakes, and ¼ teaspoon kosher salt together until well combined.
• If using frozen meat, cook frozen ground beef in the Instant Pot first. Remove cooked beef from Instant Pot once cooked and drain off liquid from Instant Pot. Proceed with recipe starting with adding noodles into the pressure cooker.
• If you need to make Gluten Free Instant Pot Spaghetti, I have only had success using Barilla brand of gluten free spaghetti. Other varieties give off too much starch as they cook in the pressure cooker and ruin the sauce and taste and at times even cause a burn notice.
• For Vegan or Vegetarian Friendly Pressure Cooker Spaghetti omit meat or use meatless crumbles.
• Pressure Cooker Spaghetti will last for 3-4 days in a sealed container in the refrigerator and can be frozen for 3 months. 
• The cook time is determined by cutting the time indicated on the box of spaghetti and cutting it in half. For most brands, this would be equivalent to 5 minutes. 
• See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.

Nutrition Facts

Instant Pot Spaghetti

Amount Per Serving

Calories 453 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 49mg16%

Sodium 1276mg55%

Potassium 796mg23%

Carbohydrates 66g22%

Fiber 4g17%

Sugar 8g9%

Protein 27g54%

Vitamin A 825IU17%

Vitamin C 9mg11%

Calcium 41mg4%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!