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.

I’ve shared a few of my favorite Instant Pot recipes like Instant Pot Risotto and Instant Pot Macaroni and Cheese and today I’m back with one for a family favorite- spaghetti!
 
Instant Pot Spaghetti on plate

Spaghetti in Instant Pot

It may seem like an odd recipe for an Instant Pot, but again, it’s one you don’t have to babysit and turns out delicious, which means – we LOVE it!
 
In fact, 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 playdough or finishing that last load of laundry. MAGIC, right?!

Noodles for Instant pot spaghetti recipe

How to Make IP Spaghetti

The Noodles

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 cooking 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.
 
The Sauce
You are always welcome to use store-bought spaghetti sauce, but we love to follow the recipe from Lil’ Luna here!
 
Put it Altogether

Brown your meat, onions and other veggies and then combine water, sauce and tomato paste. Once it is all mixed together add in the noodles! 

The danger with making pasta in the IP is that the pasta gets stuck together and gets all gummy and gross. So layering the sauce in between the pasta layers prevents this.

In our recipe, this is done by submerging ½ the noodles underneath the sauce and having the other layer more above the sauce.

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. 

Spaghetti in instant pot

Additions, Storing Tips + Side Ideas

I chose to sneak in some finely diced mushrooms to our pasta to up the veggie factor and to add some earthiness to it. If you don’t care for mushrooms you could try adding ½ cup of grated carrots or zucchini instead.
 
Another yummy variation is to change up the ground beef for Italian sausage, which adds an extra punch of flavor! 
 
And of course – feel free to add some of your favorite cheeses and spices on top!
 
Storing: This can be stored in the fridge for 3-5 days in an air-tight container.

Reheating: When reheating you can either place it in a baking dish and cover it with foil and warm in the oven or warm it up in a saucepan on the stove. And of course, you can always use the trusty microwave!

What to serve with?

 
Instant Pot Spaghetti recipe on plate

So if you are feeling extra tired or busy and need a delicious yet super simple meal, make sure to give this Instant Pot Spaghetti a try!! I am sure you will love how quick and easy it is! 

For more recipes, check out:

 

Instant Pot Spaghetti | lifemadesimplebakes.com

Instant Pot Spaghetti Recipe

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.
5 from 11 votes
Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 6 servings
Calories: 438kcal
Print Recipe

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 - broken in half lengthwise
  • 1/3 cup freshly grated parmesan cheese - divided
  • basil or parsley - freshly chopped(optional)

Instructions

  • 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.
  • 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, this usually takes 5 minutes.
  • Stir in 3 tablespoons of parmesan cheese, then let rest for two minutes (this will allow some of that extra liquid to soak in).
  • Serve with remaining parmesan and a sprinkle of fresh herbs, if desired.

Nutrition

Serving: 6g | Calories: 438kcal | Carbohydrates: 58g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 1276mg | Potassium: 1309mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1013IU | Vitamin C: 17mg | Calcium: 122mg | Iron: 5mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. 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

    1. 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 🙂

  2. 5 stars
    It turned out delicious!!! Love the flavorful  and fast this recipe is. It will be my to go recipe for those busy days.