Instant Pot Spaghetti

Instant Pot spaghetti means you can get the classic comfort food on the table in less time with only one pot. It turns the dish it into the ultimate in delicious convenience food that you will want to add to your regular rotation.

instant pot spaghetti served in a white bowl with fresh herbs and cheese in the background

In this house, spaghetti and meatballs or meat sauce is my go to when I just don’t know what to make for dinner.

It’s also my fallback when I don’t feel like or have time to cook.

And as we move into the busy fall months, those times happen more and more- especially on busy weeknights. 

instant pot spaghetti served in a white bowl with fresh herbs and cheese in the background

The Ultimate in Convenience!

Of course, spaghetti is already pretty quick and easy to make but you still need two pots and to babysit the pasta.

And I’ll be honest, there are days when that’s too much for me.

This pressure cooker pasta recipe saves me on days like that.

You can prepare it all in one pot and don’t have to worry about waiting for water to boil or stirring the pasta.

It couldn’t be easier!

sauced cooked spaghetti being scooped out of the inner pot of pressure cooker with a black spaghetti fork

How to Make

To make this, turn your Instant Pot onto saute mode and add the ground beef, breaking it up with a sturdy spatula as it cooks.

Cook it until it completely browns. Once it is brown, hit the cancel button to turn the pot off.

Then, add all of the seasonings and pour the broth onto the ground beef.

Give it a good stir to combine it and scrape up any browned bits off the bottom of the pot liner as you go.

Once you’ve added the broth, break the dried pasta in half.

Divide the halved pasta into two parts.

Add the first half of the halved pasta to the pot, but try to lay it out criss-crossed in 3 sections.

It should be on top of each other but fanning out.

This fanning out will prevent the pasta from clumping and sticking while cooking.

Repeat with the remaining pasta. 

When all the pasta is added your Pot and nicely fanned out, pour the pasta sauce evenly out over the pasta.

Whatever you do: DO NOT stir.

Secure the lid on the Pot, making sure the vent valve is in the sealed position. Cook the spaghetti for 7 minutes at high pressure.

When the pot beeps, do a quick release.

Once the pressure releases, open the lid and remove. Stir the pasta.

It might be a little watery but don’t worry!

Let the stirred pasta rest for a few minutes and it will absorb it.

Then serve it and top with your favorite spaghetti garnishes and enjoy!

a silver fork with a swirl of instant pot spaghetti pasta wrapped around it being lifted from a white bowl

Avoiding the Burn Notice

One of the things, I hear people say about Instant Pot spaghetti is they can’t make it because they keep getting the burn notice.

The burn notice normally goes off if the liquid at the bottom of the pot is too thick.

This is why you put the sauce on top of the pasta and don’t stir before you cook it.

Storing Leftovers

If you have leftovers, transfer them to an air tight container and refrigerate them.

They should keep for 3-4 days.

To reheat them, pop them in the microwave and microwave until warm.

Tips and Tricks

  • The more different directions the pasta groups are splayed out in- the better! Splaying the pasta out prevents clumpy pasta.
  • Feel free to sub ground pork, Italian sausage or turkey sausage for the beef.
  • I don’t drain the meat after I brown it for convenience sake. You absolutely can if you want to. 
  • You can use different pasta if you prefer. To get the cook time for the Instant Pot, divide the cook time listed on the pasta box in half and subtract a minute.
  • This recipe was made in an 8 quart pressure cooker. The size would allow you to double the recipe if you’d like.
  • For spicier pasta, add a pinch of red pepper flakes. 
  • To make a sweeter sauce, add a pinch of sugar.

a silver fork with a swirl of instant pot spaghetti pasta wrapped around it being lifted from a white bowl

Other Easy Instant Pot Pastas

This Instant Pot spaghetti is a life saver on busy days when I just don’t know how I am going to get dinner on the table.

Make this delicious time saver the next time you need a good dinner, fast!

Looking for other easy Instant Pot pastas? Try these:

Don’t have a pressure cooker yet? No worries, we’ve got you covered! Whip up at batch of this one pot spaghetti on the stove top instead.

If you’ve tried this INSTANT POT SPAGHETTI, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

instant pot spaghetti served in a white bowl with fresh herbs and cheese in the background

Instant Pot Spaghetti

Instant Pot spaghetti means you can get the classic comfort food on the table in less time with only one pot. It turns the dish it into the ultimate in delicious convenience food that you will want to add to your regular rotation.
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Course: Dinner, Main Course, Pasta
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Calories: 278kcal

Ingredients

  • 1 lb lean ground beef
  • 1 1/2 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp freshly cracked black pepper
  • 2 cups chicken broth
  • 8 oz spaghetti pasta uncooked
  • 25 oz jar pasta sauce

Instructions

  • Turn your Instant Pot onto saute mode. Add the ground beef, breaking it up with a sturdy spatula as it cooks. Cook until completely browned. Hit the cancel button to turn the pot off.
  • Add all of the seasonings plus the broth, stirring until evenly combined, and scraping up any browned bits off the bottom of the pot liner as you go.
  • Break the dried pasta in half, then divide it into two parts. Add the first half of the halved pasta to the pot, but try to lay it out in three sections. It should be on top of each other but fanning out. This fanning out will prevent clumping/sticking while cooking. Repeat with the remaining pasta. The more different directions the pasta groups are splayed out in- the better!
  • Pour the pasta sauce evenly out over the pasta, but DO NOT stir.
  • Add the lid, turning to close, and set the vent valve to the sealed position. Cook the spaghetti for 7 minutes at high pressure.
  • When the pot beeps to indicate cooking's done, carefully perform a controlled quick release. Once the pin's dropped, open the lid and remove.
  • Stir the pasta, and do not be worried about the remaining liquid. Let the stirred pasta rest for a few minutes and it will absorb it.
  • Let the pasta mixture rest 3-5 minutes, before serving.
  • Top with your favorite spaghetti garnishes and enjoy!

Notes

  • The more different directions the pasta groups are splayed out in- the better! Splaying the pasta out prevents clumpy pasta.
  • Feel free to sub ground pork, Italian sausage or turkey sausage for the beef.
  • I don't drain the meat after I brown it for convenience sake. You absolutely can if you want to.
  • You can use different pasta if you prefer. To get the cook time for the Instant Pot, divide the cook time listed on the pasta box in half and subtract a minute.
  • This recipe was made in an 8 quart pressure cooker. The size would allow you to double the recipe if you'd like.
  • For spicier pasta, add a pinch of red pepper flakes.
  • To make a sweeter sauce, add a pinch of sugar.

Nutrition

Calories: 278kcal | Carbohydrates: 36g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1152mg | Potassium: 806mg | Fiber: 3g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 4mg

 

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