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4.70 from 23 votes

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.
Prep Time7 minutes
Cook Time7 minutes
Total Time14 minutes
Course: Dinner, entree, Main Course, main dish
Cuisine: American, Italian, Italian American
Keyword: easy instant pot recipe, how to make spaghetti in the instant pot, insstant pot spaghetti with meat sauce, instant pot pasta, instant pot recipes, instant pot spaghetti, instant pot spaghetti recipe, meast sauce and spaghetti in the instant pot, spaghetti
Servings: 6 servings
Author: Alyssa Rivers

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: 463kcal | Carbohydrates: 69g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1330mg | Potassium: 1121mg | Fiber: 6g | Sugar: 10g | Vitamin A: 997IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 5mg

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