Instant Pot Spaghetti

Easy, effortless and almost mess-free! This Instant Pot spaghetti is made in one pot in just 30 minutes. It’s a delicious meal the entire family will love.

Instant Pot Spaghetti |
A few days ago I shared a recipe for Instant Pot risotto, and today I’m back with one for a family favorite- spaghetti! It may seem like an odd recipe for an Instant Pot, but again, it’s one you don’t have to babysit. There’s no draining, fat, watching for the water to boil, or constantly checking to see if the water has boiled over.
All you have to do is chop a few ingredients, saute the onion/garlic/mushrooms and then the magic happens while you’re playing legos, rolling out play dough or finishing that last load of laundry. Maybe that’s just me? ?
Instant Pot Spaghetti |
The most important part of this recipe is the pasta. Thin spaghetti or anything else that requires 9-10 minutes of cook time is best. If you choose to use another type of pasta, know that the cook time may vary. You may end up needing to add or subtract the amount of time the pressure is set to. If using spaghetti, make sure to break it in half so that it lays flat in the pot. The noodles should be fully submerged.

Instant Pot Spaghetti |
I chose to sneak (our kids actually like mushrooms so that’s probably a poor word to use) in some finely diced mushrooms to our pasta to up the veg factor and to add some earthiness to it. If you don’t care for mushrooms you can easily leave them out, however, I think they add great flavor without being super noticeable texture wise. ?✨ You could also add in up to 1/2 cup of grated carrot or zucchini too. Not that I’ve done that before or anything. ?
Instant Pot Spaghetti |
My other suggestion would be to use sauce you really love. I made the mistake of buying a “new” sauce a few months back when we had just moved and I couldn’t find our go-to, yep, that didn’t go over so well. Kids…
Instant Pot Spaghetti |

Once the pressure has released, open the lid, stir in some parmesan cheese and then let the pasta sit for 2 minutes. This will allow the pasta to finish cooking and absorb a little more liquid. Serve immediately. Letting it sit for too long will make the pasta swell. Again, that’s why I would suggest using thin spaghetti (nothing larger) or you’ll end up with udon noodles if you’re not careful! ? Kidding, but only kind of.

Instant Pot Spaghetti

Easy, effortless and almost mess-free! This Instant Pot spaghetti is made in one pot in just 30 minutes. It’s a delicious meal the entire family will love.


  • 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 c. water or low-sodium chicken broth
  • 5 c. (40 oz.) spaghetti sauce
  • 2 tbsp. tomato paste
  • 12 oz. thin spaghetti, broken in half lengthwise
  • 1/3 c. freshly grated parmesan cheese, divided
  • freshly chopped basil or parsley for garnish (optional)


  1. Turn Instant Pot on to SAUTE. Once hot, add olive oil and saute onion, mushroom and garlic for 2 minutes. Add beef and break into chunks. Let beef sit for 2 minutes, stir, repeat twice.
  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.
  3. Place lid on, and turn Instant Pot on MANUAL mode with high pressure selected for 8 minutes.
  4. Once cooked, allow for the pressure to release manually by switching the valve to venting, this usually takes 5 minutes.
  5. Stir in 3 tablespoons of parmesan cheese, then let rest for two minutes (this will allow some of that extra liquid to soak in).
  6. Serve with remaining parmesan and a sprinkle of fresh herbs, if desired.
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