Go Back
Easy Instant Pot Spaghetti photo

Instant Pot Spaghetti

Quick, hands-off spaghetti made in the Instant Pot for an easy weeknight meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground meat of choice optional
  • 1 small yellow onion minced
  • 2 cloves garlic minced
  • 4 cups vegetable broth or chicken stock divided
  • 16 ounces spaghetti noodles regular or whole wheat, broken in half
  • 24 ounces spaghetti sauce homemade or jarred
  • Parmesan cheese for serving

Equipment

  • 6–8 quart electric pressure cooker (Instant Pot)
  • Wooden spoon or spatula
  • Measuring Cups
  • Knife and cutting board
  • Colander (optional, for draining cooked meat)

Method
 

  1. Select the Sauté function on the Instant Pot and heat a little oil for 30–60 seconds.
  2. Add the ground meat and minced onion; cook, breaking up the meat, until mostly browned.
  3. Add the minced garlic and cook 1 minute more, then press Cancel to stop Sauté.
  4. Remove the meat from the inner pot and drain excess grease; set the meat aside.
  5. Return the empty inner pot to the cooker, pour in 1/2 cup of broth, and scrape any browned bits from the bottom.
  6. Break the spaghetti noodles in half and layer them in a criss-cross pattern in the pot to prevent clumping.
  7. Pour the remaining 3 1/2 cups of broth over the noodles and gently press them so they are partially submerged; it’s okay if some sticks out.
  8. Top the noodles with the reserved browned meat and pour the 24 ounces of spaghetti sauce over everything.
  9. Secure the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes.
  10. When the cook time ends, let pressure release naturally for exactly 5 minutes, then carefully quick-release any remaining pressure by turning the valve to Venting while standing back from the steam.
  11. Open the lid and gently toss the spaghetti, sauce, and meat together. Serve with Parmesan cheese if desired.

Notes

  • If using frozen ground meat, cook it first in the Instant Pot, drain, then continue with the recipe.
  • For gluten-free spaghetti, Barilla brand has best results to avoid excess starch.
  • To make this vegetarian, omit the meat, onion, and garlic and still use 4 cups of liquid.
  • Cook time is roughly half the time listed on most spaghetti boxes; 5 minutes works for many brands.
  • For homemade sauce, mix crushed tomatoes, tomato paste, and seasonings as desired to equal 24 ounces.
  • At high altitudes (2,500+ ft) consult high-altitude pressure cooker adjustments.