Instant Pot Spaghetti Recipe

A bowl of Instant Pot spaghetti, garnished with fresh parsley.

5 from 12 votes

Instant Pot Spaghetti is a quick, one-pot recipe that’s ready in 30 minutes. With rich sauce, tender noodles, and minimal cleanup, it’s the perfect solution for busy weeknight dinners.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 435kcal

Author: Andrea

Equipment

Instant Pot

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.

Notes

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.

Nutrition