Instant Pot Spaghetti
Spaghetti and meat sauce, made in one pot in around 20 minutes thanks to the Instant Pot! Today’s new recipe is one of the easiest dinners you’ll ever make, and it’s a staple to keep coming back to. Everything cooks together in the same pot, including the pasta, which means no waiting for a separate pan of water to boil and barely any washing up afterwards. Try this one for busy weeknights when you need something reliable that you know everyone’s going to eat.
I think you’ll also love my Instant Pot chili, one pot turkey meatballs, one pot coconut lime chicken, and one pot Cajun chicken sausage and rice!
Why You’ll Love This Recipe:
- One pot means a whole lot less washing up.
- No draining pasta or juggling multiple pans.
- Uses simple supermarket ingredients you probably already have.
- Ready in around 20 minutes from start to finish.
- Easy to tweak with different sauces, cheeses, or extra veggies.
- The leftovers make a great lunch the next day.
Ingredients & Recipe Overview
You’ll need ground beef, onion, garlic, dry spaghetti, a jar of your favorite pasta sauce, water, and a few simple seasonings.
The beef is browned first to build flavor, then the spaghetti is layered over the top before the sauce and water are poured in. After just a few minutes under pressure, the pasta is perfectly cooked and has soaked up all that rich tomato flavor. Give everything a good stir before serving and dinner is ready, with hardly any effort and very little washing up afterwards.
Recipe Notes & Tips
- Layer the spaghetti in a criss-cross pattern: It only takes a few extra seconds and helps stop the noodles from sticking together as they cook.
- Don’t stir before pressure cooking: Pour the sauce and water over the pasta, but resist the urge to mix everything together. This helps prevent the dreaded burn warning.
- Make sure the pasta is mostly covered: The liquid doesn’t have to completely submerge every strand, but it should cover the spaghetti as evenly as possible.
- Use a pasta sauce you already love: Since there aren’t lots of extra ingredients, the flavor of the finished dish depends largely on the sauce you choose.
- Let it sit for a minute or two: After stirring everything together, the sauce will continue to thicken slightly before serving.
- Finish with plenty of Parmesan: A generous sprinkle of freshly grated Parmesan and a little chopped parsley really finishes it off.
- Don’t overcook the pasta: A quick release as soon as the cooking time is up helps keep the spaghetti perfectly al dente.
Storage & Reheating
Let the spaghetti cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days.
Warm individual portions in the microwave in 1-minute bursts, stirring between each, or reheat gently on the stovetop over medium-low heat.
If the sauce has thickened in the fridge, stir in a little water while reheating to loosen everything back up.
I don’t recommend freezing this one. The pasta tends to become soft once thawed, so it’s best enjoyed fresh or from the fridge within a few days.
Serving Ideas
This Instant Pot spaghetti is a complete meal on its own, but it’s easy to round it out with a few simple sides.
- Finish with Parmesan: A generous handful of freshly grated Parmesan is my favorite way to serve it.
- Garlic bread: Perfect for mopping up every last bit of sauce.
- A simple green salad: Something crisp and fresh is a great contrast to the rich tomato sauce.
- Steamed vegetables: Broccoli, green beans, or asparagus all pair really well.
- Sneak in some extra greens: Stir through a handful of frozen peas or spinach at the end. The residual heat is enough to cook them through without any extra effort.
If you’ve got picky eaters at home, put the Parmesan, chili flakes, and fresh herbs on the table and let everyone finish their own bowl just the way they like it.
Substitutions
- Ground beef: Ground turkey, ground chicken, or Italian sausage all work well if you want to switch up the flavor.
- Pasta sauce: Use whatever jarred sauce you love most, whether that’s classic marinara, roasted garlic, chunky vegetable, or spicy arrabbiata.
- Spaghetti: Other long pasta shapes, like linguine, can be used. You may need to adjust the cooking time slightly depending on the pasta.
- Water: Swap it for beef broth if you’d like an even richer sauce.
- Italian seasoning: Leave it out if your pasta sauce is already well seasoned, or replace it with dried oregano and basil.
- Garlic: Garlic powder works in place of fresh garlic if you need a shortcut.
Variations & Extras
- Make it cheesy: Stir through a handful of shredded mozzarella or cheddar just before serving until melted.
- Use meatballs instead: Swap the ground beef for frozen cooked meatballs for an even easier dinner.
- Turn up the heat: Add a pinch of red pepper flakes or use spicy Italian sausage instead of ground beef.
- Add extra vegetables: Mushrooms, diced bell peppers, zucchini, or spinach are all easy additions. Stir spinach in at the end so it wilts into the sauce.
- Make it creamy: Stir in a splash of heavy cream or a couple of tablespoons of cream cheese before serving for a rich, creamy tomato sauce.
- Pizza spaghetti: Stir in sliced pepperoni and top with mozzarella for a fun twist that’s super kid-friendly.
Instant Pot Spaghetti
Ingredients
- ½ lb ground beef
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 8 oz dry spaghetti broken in half
- 1 jar (24 oz) plain pasta sauce
- 2 cups water
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning optional, but recommended
Instructions
- Turn the Instant Pot to Sauté and add the olive oil. Once hot, add the ground beef and cook for 4-5 minutes, breaking it up with a spoon as it browns. Stir in the onion and garlic, then cook for another minute or two until softened and fragrant.
- Press Cancel to turn off the heat. Break the spaghetti in half, then arrange it over the beef in a criss-cross pattern. This helps stop the noodles from sticking together.
- Pour the pasta sauce and water evenly over the spaghetti. Sprinkle over the salt, pepper, and Italian seasoning. Don't stir. It might feel wrong, but leaving everything layered like this helps prevent the burn warning.
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.
- As soon as the cooking time is up, carefully perform a quick release.
- Remove the lid and give everything a good stir until the spaghetti is coated in the sauce. Let it sit for a minute or two to thicken slightly, then serve with plenty of Parmesan if you like.
Tried this recipe? How did it work out for you? You can leave a review and a star rating below!