This family-friendly Instant Pot Spaghetti is a one pot recipe that transforms simple pantry ingredients into a classic pasta dish that’s ready in 30 minutes.
This Instant Pot Spaghetti is the ultimate easy comfort food for busy weeknights. Ground beef, pasta sauce, seasonings, and spaghetti noodles cook together in one pot, creating a rich and flavorful meal with very little hands-on effort. I like serving mine with my Best Ever Cheesy Garlic Bread, and my Almond Bacon Brussels Sprouts Salad for a wholesome and well rounded meal.
For more spaghetti recipes you have to check put my Shrimp Spaghetti, Baked Spaghetti and Meatballs, and Spaghetti Casserole.
Table of Contents
Why We Love This Spaghetti
- No boiling water or draining pasta means less hassle.
- Perfectly portions into individual servings for easy storage or leftovers.
- Great for batch cooking to feed a crowd or freeze for later.
Recipe Ingredients
Spaghetti Sauce & Tomato Paste – Cooking the pasta directly in the sauce infuses every strand with flavor. The tomato paste adds a richer, more concentrated tomato flavor.
Seasonings – Garlic powder and freshly minced garlic add depth to the sauce. Salt, pepper, and optional red pepper flakes bring out the flavors.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Sauce Options – Feel free to grab a jar of spaghetti sauce for convenience. Marinara sauce or arrabbiata work great for extra spice, or check out my Hearty Marinara Sauce for a homemade version.
Protein Boost – Swap out the ground beef for Italian sausage for a bolder flavor. For a leaner option, try ground turkey or plant-based crumbles for a vegetarian twist.
How to Make Instant Pot Spaghetti
Step 1: Turn Instant Pot on to SAUTE. Once hot, add olive oil and sauté onion, mushroom, and garlic for 2 minutes. Add beef and break into chunks. Let beef sit for 2 minutes, stir, and repeat twice.
Step 2: Pour in water or broth, spaghetti sauce, and tomato paste; stir to combine. Sink half of the noodles in the sauce, then lay the remaining noodles over top, making sure they are submerged.
Step 3: Place lid on, and turn Instant Pot on MANUAL mode with high pressure selected for 8 minutes.
Step 4: Once cooked, allow for the pressure to release manually by switching the valve to venting, which usually takes 5 minutes.
Step 5: Stir in 3 tablespoons of parmesan cheese, then let rest for two minutes. This will allow some of the extra liquid to soak in.
Step 6: Serve with remaining parmesan and a sprinkle of fresh herbs, if desired.
FAQs
Absolutely! Finely diced mushrooms add earthiness and increase the veggie content. If mushrooms aren’t your favorite, try grated carrots or zucchini (about ½ cup) as a great substitute.
Pair this spaghetti with sides like cheesy garlic bread, browned butter roasted carrots, or a refreshing orzo arugula salad for a complete and satisfying meal.
Storage Information
To STORE, transfer cooled spaghetti to an airtight container and refrigerate for 3-5 days. For longer storage, FREEZE in individual portions for up to 3 months in the freezer.
REHEAT in the oven by placing it in a baking dish covered with foil, on the stovetop in a saucepan, or in the microwave.
More Delicious Pasta Recipes to Try
Instant Pot Spaghetti Recipe
Recommended Products
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion - diced
- 6 cremini mushrooms - diced (optional)
- 2 cloves garlic - minced
- 1/4 tsp garlic powder
- 1 lb lean ground beef
- 2 cup low-sodium chicken broth - or water
- 5 cup spaghetti sauce - 40 oz
- 2 tbsp tomato paste
- 12 oz thin spaghetti noodles - broken in half lengthwise
- 1/3 cup freshly grated parmesan cheese - divided
- fresh basil or parsley - freshly chopped (optional)
Instructions
- Turn Instant Pot on to SAUTE. Once hot, add olive oil and sauté onion, mushroom, and garlic for 2 minutes. Add beef and break into chunks. Let beef sit for 2 minutes, stir, and repeat twice.
- Pour in water or broth, spaghetti sauce, and tomato paste; stir to combine. Sink half of the noodles in the sauce, then lay the remaining noodles over top, making sure they are submerged.
- Place lid on, and turn Instant Pot on MANUAL mode with high pressure selected for 8 minutes.
- Once cooked, allow for the pressure to release manually by switching the valve to venting, which usually takes 5 minutes.
- Stir in 3 tablespoons of parmesan cheese, then let rest for two minutes. This will allow some of the extra liquid to soak in.
- Serve with remaining parmesan and a sprinkle of fresh herbs, if desired.
This is a great way to take the hassle out of dinner! It turned out so perfect and my family gives it two thumbs up!
The ultimate spaghetti recipe! This spaghetti is my new go-to dinner recipe for the busy week nights!
This is so great. I love being able to cook it all in one pot. Normally I dirty up a lot more dishes. Thanks!
I disagree about the texture of mushrooms and not knowing they are in something. Mushrooms are one one of the few things I refuse to eat and it doesnt matter how small they, I ll know they are in something and find every last slimy icky bit of them. lol. the recipe looks good otherwise
I think getting them really browned helps, most people don’t cook them down enough and that’s why the texture is off-putting. You can definitely ditch them mushrooms if they’re not your thing 🙂
hey girl- this looks so yummy!