Instant Pot Spaghetti

After making Instant Pot Spaghetti so many times, I am still impressed with how simple and delicious this recipe is. This indulgent comfort food requires minimal effort and 3 minutes of pressure cooking. This is a highly requested dish in our home, and a serious lifesaver during busy weeks or when I have no idea what to cook. Most importantly, it always turns out perfect and delicious.

Instant Pot Spaghetti will completely change the way you make this beloved dish! You don’t have to pre-boil any pasta or even turn on the oven. I start by sautéing the beef with herbs for extra flavor, and then I layer everything and cook the noodles in a savory, hearty tomato sauce that tastes like it has been simmering all day long. If you haven’t tried cooking pasta in the Instant Pot, you’re missing out. Chicken bacon ranch pasta and chicken pot pie pasta are other favorites that I always rely on for a hearty and comforting homemade dinner when I am short on time, but still want something delicious.

In contrast to cooking pasta on the stove, this recipe is so hands-off and no-stress. I don’t have to set timers to boil the pasta or remember to stir everything. Sear, add the remaining ingredients, and pressure cook everything. The best part? Clean-up is a breeze since everything is cooked in the Instant Pot. If you’re looking to avoid cooking chaos but need a last-minute, satisfying meal, this spaghetti recipe is your best choice.

Why you will love this recipe 

• It is a simple dinner idea: No need to worry about what’s for dinner tonight. With my recipe, you can have this easy and filling spaghetti dinner on the table in under 20 minutes. 
• Everyone loves spaghetti: I have had no complaints when serving this to family or friends. Everyone loves this tangy and rich sauce with perfectly cooked al dente pasta. 
• Versatile and customizable: I can change it to a different meat or pasta shape to mix things up occasionally or keep things simple. 
• There are just a few inexpensive ingredients: I save money with this inexpensive recipe, too. Just because I don’t have time to cook doesn’t mean I have to take everyone out to eat. These ingredients will only cost me a few bucks. 

What you will need

• Ground beef – For this recipe, I highly recommend using a lean ground chuck or ground round. Ground chuck typically has about 15% fat, and ground round is about 10 to 12% fat. I prefer having less grease in my spaghetti, but I do appreciate the extra flavor I get from the fat, so I don’t go so far as to use ground sirloin. 
• Spaghetti noodles – High-quality spaghetti noodles make the best pasta. I have tried using generic pasta, and it has too much starch, which ends up sticking together. They also have a bland taste, and most do not cook evenly. Spend a few cents more and get the better brand. 
• Liquids – Low-sodium chicken broth for less salt. And two more unusual ingredients: Worcestershire sauce gives my spaghetti a boost of umami. It is not just savory, salty, and sweet, but also has some tangy, sour, and bitter flavors, creating a complex flavor profile. Plus, soy sauce adds extra richness, depth, and more layers of deliciousness. 
• Diced tomatoes – I always opt for San Marzano tomatoes in a can, as they have the most decadent tomato flavor and the meatiest texture. They are also tangy and somewhat sweet, perfect for spaghetti sauce.
• Aromatics, seasoning, and herbs – I prefer a sweet yellow Vidalia onion for this spaghetti recipe because it adds an extra bit of sweetness to the sauce with just a tiny bit of heat. I also add fresh garlic, dried basil, oregano, Italian seasoning, salt, pepper, and parsley.
• Olive oil 

How to make

Brown the beef: First, sauté the ground beef in the instant pot with ½ teaspoon of salt and a pinch of black pepper until it is brown and slightly crisp. This should take about five to seven minutes. Then, I add the onions, garlic, and herbs, sautéing for another two minutes. 

Make the sauce: After, I add one cup of chicken broth and scrape the bottom of the pan with a wooden spoon. This will eliminate the brown bits that can trigger a BURN notice. The soy sauce, Worcestershire sauce, and the remaining chicken broth are stirred in next. 

Cook the spaghetti: Then, I break the pasta noodles in half and arrange them on top of the sauce, alternating them in different layers. The tomatoes go on top of the pasta, but I do not stir them before locking the lid. I cook it for three minutes and then perform a natural release for five minutes before releasing the remaining pressure. 

Thicken and serve: Now, the spaghetti will look watery, and the noodles are not all the way done, so I set it on the sauté more setting to bring it to a simmer. I continue to stir it for a few minutes until it is fully cooked and thick, then serve. 

Expert tip

Avoiding the burn notice

To avoid the “burn notice” when cooking spaghetti in the Instant Pot, follow a few simple rules. First, after searing the meat, ensure that you deglaze the pot and scrape the bottom well. Second, don’t stir after layering the ingredients. Third, gently press the pasta down just enough to submerge it, but do not stir or mix it.

More tips to consider:

• Be sure to scrape the bottom of the pot after browning the meat. 
• Do not stir after adding the pasta to prevent gummy noodles that stick together.
• Arrange the spaghetti in alternating directions to keep them from sticking together. 
• Any pasta shape will work. However, angel hair may be too thin. 
• Ensure the ingredients are layered in the correct order. The pasta has to be on top. 
• Check the pasta for doneness before continuing to cook it. It may be done enough without having to cook it for longer. 

Recipe variations and add-ins:

• Sausage spaghetti: I love this spaghetti recipe with pork sausage. The flavor is so much more intense. However, it must be drained thoroughly because sausage is greasy. 
• Lean spaghetti: For a lower-fat and calorie option, I sometimes use ground turkey or chicken. The flavor is still delicious, and there is much less grease. 
• Spicy: Those who love hot dishes like it when I add some red pepper flakes and chopped poblano peppers. 
• Add vegetables: My kids and I love this with chopped baby bella mushrooms, bell peppers, and eggplants tossed in.   
• Different pasta: To make it different, I sometimes switch the pasta to shells, fettuccine, ziti, macaroni, or penne.

Serving suggestions:

I often serve it with my easy-to-make homemade breadsticks. They are perfect for soaking up the extra sauce. No matter what else I serve with this dish, I almost always have a large bowl of Italian tomato salad on the side. My favorite wine pairings for this spaghetti dinner are Pinot Noir, Merlot, Pinot Grigio, and Barbera. 

Since I always keep some Instant Pot spaghetti sauce in the fridge, I usually reheat it and add it to the table. Those who want can add some to the pasta, and also some freshly shredded Parmesan cheese and fresh basil. Since this is an Italian dish, why not serve this strawberry tiramisu for dessert? This Italian dessert is always a hit at my house. 

How to store leftovers

• Refrigerate: Leftover spaghetti will stay fresh in a sealed container in the refrigerator for up to four days.   
• Freezing: To keep it longer, pack spaghetti in freezer bags, lay them flat, and store them in the freezer for up to three months.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: Place a small portion in a microwave-safe dish and reheat for 60-90 seconds in the microwave.   

Frequently Asked Questions

More Instant Pot pasta recipes to try: