Instant Pot Spaghetti Recipe

9 Comments

5 from 6 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

Instant Pot Spaghetti is a quick and delicious meal that’s ready in 20 minutes! Spaghetti with meat sauce cooks in one pot for a fast family favorite recipe!

White bowl and fork twirling spaghetti with meat sauce // addapinch.com

My family loves spaghetti, so it has always been on regular rotation for suppers at my house. But lately, this Instant Pot Spaghetti recipe has been my go-to! I love that everything is made in one pot, is ready in minutes, and is packed with delicious flavor. Served with our favorite house salad with croutons, my Instant Pot Spaghetti is ready in 20 minutes for a quick and easy family favorite meal!

Instant Pot insert holds cooked meat sauce and spaghetti noodles // addapinch.com

My Instant Pot is such a timesaver for preparing delicious recipes, especially on busy weeknights. I make multiple recipes in it each week – everything from this spaghetti to soups like Chicken Tortilla Soup to “baked potatoes” to desserts like my Oreo Cheesecake. And this spaghetti turns out beautifully made in it!

Here’s how I make it.

How to Make Instant Pot Spaghetti

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

To make my spaghetti in the Instant Pot, you’ll need:

  • ground beef – I use lean ground beef that is 90% lean. You can also use ground turkey, ground chicken, or ground venison if you prefer.
  • Stone House Seasoning – This is our house blend I’ve given my last name, made of salt, pepper, and garlic that I make in a large quantity to keep on hand for adding seasoning to dishes in a snap. If you do not have it already made and just need it for this recipe, you can use 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon garlic powder. I highly encourage you to mix up a batch to keep on hand for the future! I think you’ll love it!
  • dried oregano – If you use fresh oregano instead, you only need 1/2 teaspoon.
  • crushed tomatoes – I love to use crushed tomatoes in this spaghetti recipe. If you have whole tomatoes, blend them until smooth to substitute.
  • water – the water and crushed tomatoes help to cook the noodles and to form the sauce.
  • spaghetti noodles – I have tested this recipe with whole wheat and regular spaghetti noodles with great success.
  • Parmesan cheese – Grated Parmesan makes a great topping for serving.

Step-by-Step Instructions

  1. Set the Instant Pot to Sauté and add your ground beef. Cook until the beef has browned, about 5 minutes. Turn off the Instant Pot and drain away any drippings.
  2. Return the insert to the Instant Pot and stir in Stone House Seasoning, dried oregano, crushed tomatoes, and water. Stir to combine well. Then, place the broken spaghetti noodles on top of the meat mixture. Add more water, if needed, to ensure all the noodles are covered in the Instant Pot.
  3. Seal the lid to the Instant Pot and cook on high pressure for 8 minutes. Carefully use the quick-release method to release any remaining pressure from the Instant Pot. Remove the lid and stir the spaghetti to combine. Serve with parmesan cheese.
Closeup of white bowl holding Instant Pot Spaghetti topped with shredded Parmesan cheese // addapinch.com

Storage Tips

To make ahead – Even though this recipe is ready in 20 minutes, it also makes a great make-ahead meal! Prepare it as instructed, without topping it with Parmesan cheese, and then allow it to cool completely. Store in an airtight container in the refrigerator for up to 3 days.

To freeze – Allow the cooked spaghetti and sauce to cool completely. Portion into freezer-safe, airtight containers without topping the food with Parmesan cheese. Seal the containers and place them in the freezer for up to 2 months. When ready to serve, thaw overnight in the refrigerator and reheat in the microwave or on the stovetop. Top with grated Parmesan cheese and serve.

Tips for the Best Instant Pot Spaghetti

  • Use lean ground beef and drain after it cooks.
  • Add ingredients to Instant Pot in the order given in the recipe instructions so that the pasta cooks properly.
  • Do not stir the pasta after it’s added to the Instant Pot and topped with water. It may cause it to get sticky.

Frequently Asked Questions

How to keep the pasta from sticking in the Instant Pot?

Break the dry spaghetti and lay it in a couple of criss-cross layers on top of the sauce and cover with water, per recipe instructions. Do not stir. Leave it be after it’s placed correctly – with liquids below and on top of the noodles.

Can you freeze spaghetti with meat sauce on it?

Yes! Wait about adding the Parmesan on top until just before eating it. Cool it completely after it cooks, then add it to airtight freezer containers. Freeze for up to 2 months. Thaw in the fridge overnight and reheat.

More Favorite Quick and Easy Dinners

Skillet Lasagna

Chicken Fajita Nachos

Jambalaya

Easy Calzone

Steak Fajitas

Here’s my Instant Pot Spaghetti Recipe. I hope you love it as much as we do!

Instant Pot Spaghetti Recipe

5 from 6 votes
Instant Pot Spaghetti is a quick and delicious meal that's ready in 20 minutes! Spaghetti with meat sauce cooks in one pot for a fast family favorite dish!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8

Equipment

Ingredients 

  • 2 pounds ground beef
  • 1 teaspoon Stone House Seasoning
  • 1 teaspoon dried oregano
  • 1 (28-ounce) cans crushed tomatoes
  • 4.5 cups water
  • 1 pound spaghetti noodles, broken into half
  • 1/2 cup Parmesan cheese, grated

Instructions 

  • Set the Instant Pot to saute. Add ground beef, breaking up with a wooden spoon as you cook until the ground beef is browned throughout, about 5 minutes. Turn off the Instant Pot and drain away any excess drippings.
  • Add Stone House Seasoning, dried oregano, crushed tomatoes, and water. Stir to combine. Place the spaghetti noodles on top of the meat mixture. Add additional water as needed to make sure that all of the spaghetti noodles are covered. 
  • Secure the lid onto the Instant Pot and cook for 8 minutes at high pressure. Once cooking has completed, carefully use the quick release to release the remaining pressure. Remove the lid of the Instant Pot and stir the spaghetti to combine. 
  • Serve with Parmesan cheese. 

Notes

Storage Tips

To make ahead – Even though this recipe is ready in 20 minutes, it also makes a great make-ahead meal! Prepare it as instructed, without topping it with Parmesan cheese, and then allow it to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
To freeze – Allow the cooked spaghetti and sauce to cool completely. Portion into freezer-safe, airtight containers without topping the food with Parmesan cheese. Seal the containers and place them in the freezer for up to 2 months. When ready to serve, thaw overnight in the refrigerator and reheat in the microwave or on the stovetop. Top with grated Parmesan cheese and serve.

Nutrition

Calories: 524kcal | Carbohydrates: 43g | Protein: 29g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 477mg | Potassium: 438mg | Fiber: 2g | Sugar: 2g | Vitamin A: 49IU | Calcium: 115mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review




9 Comments

  1. anne says:

    5 stars
    I love how simple and delicious this recipe is. How easy to make in the Instant Pot! What a time saver.

    1. Robyn Stone says:

      Thanks, Anne. I’m happy you loved this recipe and found it so easy to make.

  2. Jennifer Falcone says:

    If I wanted to add some veggies to this dish (like sliced mushrooms, zucchini and broccoli), could I also cook those in the instant pot at the same time, or would I have to cook them separate and add after the spaghetti comes out of the instant pot?

    1. Robyn Stone says:

      I would cook the vegetables separately, Jennifer and add to the spaghetti after it has cooked.

  3. Charis Kittelson says:

    Can this recipe be halved?

    1. Robyn Stone says:

      So sorry that I missed your question until now, Charis! Yes, this recipe can be halved. I hope you enjoy it.

  4. Robyn Stone says:

    Hi Marie,
    The amount for each of the ingredients is in the recipe under Ingredients. Hope you enjoy your spaghetti!

  5. Debra Aline says:

    Robyn: This really looks good and can’t wait to make it. I just got an instant pot from QVC and I’m scared to use it – ha! You know…..just trying to figure out how to use it. If I wanted to add meatballs to your spaghetti, would I just prepare them separately and add to the dish after it was done? I wasn’t sure if the meatballs could be made with the spaghetti..?? Thanks much!

    1. Robyn Stone says:

      Hi Debra,
      You should be able to add the meatballs to your spaghetti mixture and cook in the Instant Pot. Brown the meatballs, add them to the Instant Pot last, and then follow recipe instructions. Hope you enjoy your new Instant Pot. Thanks!