Talk about easy! Instant Pot Spaghetti has a thick hearty meat sauce all cooked in one pot (including the pasta)!
Brown ground beef in the Instant Pot and then stir in sauce ingredients and some uncooked spaghetti. Voila! Dinner in one pot in minutes.
This is The Perfect Recipe Because…
- It tastes like it’s been cooking all day but really, it’s a fast meal!
- A from-scratch sauce with pasta in under an hour… perfection!
- You can add in any kind of veggies (even leftovers or shredded zucchini) to up the veggie intake.
- One pot and pretty much set it and forget it, this recipe couldn’t be easier.
How to Cook Spaghetti in an Instant Pot
- Brown Meat Brown the beef using the saute setting on the Instant Pot. If your meat has a lot of fat, drain it but if there’s just a little, leave it for flavor.
- Add Pasta & Sauce Add spaghetti and sauce ingredients per the recipe below.
- Cook Secure lid and set to manual/high pressure/8 minutes.
Quick-release the pressure once done and let rest 5-10 minutes. Serve immediately with cheese, parsley, and maybe a slice of homemade garlic bread.
It is important to let this sauce rest after it has cooked. Once cooked you may need to break apart a few of the noodles with a fork.
The sauce may seem a little bit thin when you open the lid but as it cools and the pasta continues to soak up the sauce, it’ll thicken up beautifully and the pasta will become tender!
Tips for Success
- Deglaze the brown bits on the bottom of the pan after browning the meat, this helps avoid the dreaded burn notice!
- Submerge Ensure the pasta is completely submerged in the sauce before cooking.
- Size This recipe has only been tested in a 6QT Instant Pot. If your IP is a different size, consult your manual.
- Rest Once cooked you will see liquid on the top, give it a stir an allow it to sit for at least 10 minutes uncovered. The pasta will continue to cook and the sauce will thicken.
Got Meatballs?! You could even toss in some frozen meatballs and let them thaw and reheat as the sauce and dry noodles cook! Let your instant pot do all the work in one pot.
Leftover Spaghetti?
Leftover spaghetti makes a lunch or dinner the next day, in fact, just like chili it’s almost better next day! It’ll keep in the fridge up to 4 days.
No need to re-season, just reheat (and maybe re-cheese)! Kids love a hot lunch and a couple of scoops of instant pot spaghetti in a covered container can easily be reheated at school! For work, just pop into the microwave!
Easy Instant Pot Recipes
- Instant Pot Chili – great for crowds
- Instant Pot Pot Roast
- Instant Pot Pulled Pork – juicy & succulent pork
- Instant Pot Lentil Soup
- Instant Pot Chicken and Rice – one-pot comfort food
- Instant Pot Mushroom Risotto
- Instant Pot Salisbury Steak – savory hearty main dish
- Instant Pot Egg Bites
- Instant Pot Beef Stew – so simple & delicious
Instant Pot Spaghetti
Equipment
Ingredients
- 1 pound lean ground beef
- 1 onion diced
- 2 cloves garlic minced
- 1 cup water
- 6 ounces spaghetti uncooked
- 14 ounces diced tomatoes with juices
- 2 cups marinara sauce or pasta sauce
- ¾ cup red wine
- 1 teaspoon Italian seasoning
- ½ cup parmesan cheese grated
- 1 tablespoon parsley chopped
Instructions
- Turn a 6QT Instant Pot onto saute. Cook beef, onion and garlic until browned and no pink remains. Drain fat if there is more than 1 tablespoon or so.
- Add water and scrape any brown bits. Break spaghetti in half and add spaghetti, tomatoes, marinara, wine, and Italian seasoning. Press the pasta so the sauce covers it.
- Close the lid and select manual, high pressure for 8 minutes.
- Once completed, quick release pressure and stir. Rest 5-10 minutes.
- Stir in cheese and parsley. Serve immediately.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pasta
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Hi Holly! Just double checking that it’s only 6 ounces of spaghetti noodles? It seems low for 6 servings, but I could be wrong – just want to make sure before I make ir!
6 oz of dry spaghetti is correct. They will absorb a lot of liquid!
What can be substituted for the red wine?
You could use chicken or vegetable stock if you don’t want to use wine!
Great spaghetti. love my instant Pot
I love my Instant Pot and I’m always looking for great recipes to make. I always look at “Spendwithpennies” This was a great spaghetti and so easy to make. Loved it! Thanks for all the great recipes you share.
Thank you so much for your kind words Janet!! Glad you loved this recipe.
So yummy
Can I use white wine
We would recommend red wine as it would pair better with the pasta sauce.
I feel it needs more flavor. I had to add salt and a bit more of garlic. The flavor that prevalence is the wine because the only seasoning is the Italian seasoning that it not enough ether. Noodles were good. It just need… more flavor.
10/10 will make again! Next time will add a bit of salt when I throw in the noodles, but was still great when added after. Texture, sauce-to-noodle ratio was perfection. Adding this to the recipe rotation for sure :)
Loved this recipe. The only problem I had was that some of the noodles stuck together. The sauce was fantastic and loved that it thickened as it rested!
not good at all. spaghetti needs more than 8 minutes to be done. Way too much sauce.
The spaghetti is slightly al dente (and the sauce hasn’t had a chance to thicken up yet) once the cook is done. As it rests for the 5-10 minutes, the sauce thickens and the pasta completes cooking. If your sauce hasn’t thickened and your pasta doesn’t seem cooked, you will need to let it rest a little bit longer.