This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
When dinner needs to happen fast, instant pot spaghetti is your new best friend! Perfectly seasoned beef, tender pasta, and a rich, saucy finish, all in one pot and ready in less than 15 minutes.
A Reader’s Review
This is my go-to recipe for Instant Pot spaghetti and I love it. This recipe always turns out right. Thanks for publishing it.
– Regina
Why This Dish is a Dinner Win
- One Pot, Zero Hassle: Everything (pasta, meat, and sauce) cooks together to make cleanup a breeze.
- Weeknight Wonder: Ready in just minutes, which means no dinnertime stress and more time to relax, enjoy, and dig in!
- Budget-Friendly Feast: This delicious meal is as easy on your wallet as it is filling and full of flavor.
Ingredients Needed
- Switch Up the Pasta: Spaghetti is classic, but you can use other pasta shapes too. Just add an extra minute or two for thicker varieties. However, skip angel hair because it cooks too fast and can turn mushy.
- Mix Up the Meat: Ground turkey, chicken, or Italian sausage all work beautifully for a flavorful twist on the original.
- Make It Creamy: Craving a richer sauce? Stir in a couple tablespoons of cream cheese after cooking and let it melt into silky perfection.
How to Make Instant Pot Spaghetti
The magic of this instant pot spaghetti recipe? The pasta cooks right in the sauce, no boiling, no extra pots. Just one pot, quick cleanup, and a tasty dinner on the table in record time.
- Cook Beef: Set a 6 quart instant pot to saute mode and add olive oil, ground beef, Italian seasoning, garlic powder, salt, and pepper. Cook and crumble until the meat is no longer pink, about 5-7 minutes. Drain off any grease and return the meat to the instant pot.
- Place Pasta: Break the uncooked spaghetti noodles in half, then layer them on top of the meat in a crisscross pattern so they do not stick as they cook.
- Add Pasta Sauce and Pressure Cook: Pour the jars of marinara sauce and all the water on top of the noodles. Make sure they are fully submerged, then secure the lid and close the valve on the Instant Pot. Cook on manual for 5-7 minutes.
- Quick Release and Stir: Once the cooking time is finished, use the quick release and wait for the float valve pin to drop before unlocking the lid. Stir together and serve instant pot spaghetti with parmesan cheese, fresh basil, and garlic bread if desired.
Tips for the Best Instant Pot Spaghetti
Before you hit “start,” check out these handy tips for dinner success.
- Avoid sticky noodles: Break pasta into halves or thirds and layer in a criss-cross pattern. Pour the sauce and water on top without stirring. Stirring releases starch and causes gumminess.
- Undercooked noodles? Check that the noodles were fully submerged and not stirred. If still too firm, use the sauté function to cook a few extra minutes.
- Looks watery? Give it a good stir and let it rest for 3–5 minutes. The sauce will thicken as it sits.
Pin this now to find it later
Pin It
Instant Pot Spaghetti
No time, no energy, and still need dinner? This Instant Pot Spaghetti is your answer. One pot, fast and easy, and totally kid-approved.
Equipment
- 1 6-quart instant pot
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound uncooked spaghetti noodles
- 2 (24-ounce) jars marinara sauce
- 3 cups water
Instructions
- Set a 6 quart instant pot to the saute mode and 1 tablespoon olive oil, 1 pound lean ground beef, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Cook and crumble until the meat is no longer pink, about 5-7 minutes. Drain off any grease and return the meat to the instant pot.
- Break 1 pound uncooked spaghetti noodles in half. Layer them on top of the meat in a crisscross pattern so they do not stick as they cook.
- Pour 2 (24-ounce) jars marinara sauce and 3 cups water on top of the noodles, ensuring they are fully submerged.
- Secure the lid and close the valve on the Instant Pot. Cook on manual for 5-7 minutes. Once the cooking time is finished, use the quick release and wait for the float valve pin to drop before unlocking the lid.
- Stir the spaghetti together and serve with parmesan and chopped basil, if desired.
Video
Notes
How to Store Leftovers
- Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat on the stovetop over medium heat, stirring often, or microwave in 45–60 second bursts.
- Freezer: Freeze for up to 3 months. Slightly undercook the noodles if you plan to freeze. Cool completely, portion into freezer-safe containers, then freeze. Thaw in the fridge overnight before reheating.
Nutrition
Calories: 463kcalCarbohydrates: 69gProtein: 29gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 47mgSodium: 1330mgPotassium: 1121mgFiber: 6gSugar: 10gVitamin A: 997IUVitamin C: 16mgCalcium: 72mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
More Easy Instant Pot Recipes
If you loved how quick and tasty this Instant Pot spaghetti turned out, you’re going to want to try these other easy Instant Pot favorites next!
This was so good ! My kids were begging for more and we ate it for lunch and dinner. We just used jarred spaghetti sauce with onion and garlic powder. Such a quick recipe, we’ll definitely be making this weekly !
Ah, I’m so glad to hear this! My kids love it too!
Yes this is great. I changed a couple of things. I added 1 can of hot Ro-tel diced tomatoes and green chilies, 1 small can of paste, 2 cans of mushrooms, and 1/3 of od can of black olives finely chopped.
I did everything per recipe n I got error that BURN ..so I changed it to slow cook on low cuz noodles weren’t quite done.
Stirring it ..it felt like the bottom of the pan had food stuck on bottom but the meat was not sticking when I put the noodles ,sauce and water on top so i hope it won’t taste burned
You didn’t stir anything after adding the sauce and noodles correct?
It was a BIG family hit! I followed all recipe, while including red pepper and carrots to pasta sauce in blender. Inexpensive, fast, healthy, and super easy! It’s definitely going to be a weekly one for us.
I was looking for ideas and found this. I wanted to use my my ninja foodi. Bam! Total Deliciousness!! I used ground chicken and added chicken broth instead of water. As you suggested for creaminess added cream cheese. OMG!! You’re on point!! It was a hit with the family!! Thank You!!
can this be done in a crock pot?
I have not tried it in the slow cooker yet. Let me know how it turns out!
Could you use a jarred spaghetti sauce instead of the marinara sauce??
Yes, that will work too.
This actually turned out great. I had to cook two minutes longer, because I used linguini. I used water as directed and my sauce consistency was perfect. Thanks for the recipe.
I made a spaghetti recipe that used a little beef broth. Could that be used instead of water? Or maybe even a little of both? Any suggestions on that?
Hmmm! That sounds delicious and a great idea! Let me know how it turns out!
Absolutely delicious! I used Italian sausage, fresh chopped onions and garlic. Set it for 8 minutes in my pot. Followed ratios and it turned out great. I like ‘saucey’ spaghetti. It has room to soak up more without getting dry! Love the!
If I want to make a larger amount of spaghetti what is the largest amount I can make in a 6 quart instapot? Would 8 servings fit?
My instant pot is a 6 quart and it fit this whole recipe of spaghetti into the IP.
I am a new instant pot owner. Can I make 1/2 recipe, if so should I cut the cooking time in 1/2 too.
It is best to make the spaghetti. You can freeze it or reheat it for later. The cooking times are meant only for this amount of spaghetti.
I was really nervous to try this since i have seen so many pasta fail posts, but with kitchen torn apart looking to keep dirty dishes to a minimum.
I was very relieved when time was up and everything looked AND tasted great?!! I did add a little water and sauce to meat, didn’t want any of that to burn.
Eloise
Delicious!
Do you drain After cooking the meat?
Yes, you can drain if there is excess amount of grease. I use a lean ground beef that does not have much grease left over in the pan.
For you it`s easy, but for me it is a challenge to finish this recipe in 10 min. Thank you for the recipe and have a nice day.