Easy Instant Pot Spaghetti
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Busy nights call for delicious meals that don’t take forever to make—or leave a sink full of dishes. That’s why Instant Pot spaghetti is a total lifesaver. With minimal prep, simple ingredients, and one pot to clean, it’s perfect for hectic schedules or lazy evenings. In under 30 minutes, you’ll have a hearty, flavorful dinner the whole family will want on repeat.
Looking for more easy Instant Pot recipes? Check out my recipes for Instant Pot Salmon and Potatoes, Instant Pot Mac and Cheese, and Instant Pot Pork Ribs too!
Cooking spaghetti in an Instant Pot isn’t just a trendy hack—it’s a practical method that saves time, enhances flavor, and simplifies cleanup.
For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.
What you will need
With just a few pantry staples and your choice of add-ins, you can create a flavorful, one-pot dinner that satisfies everyone at the table.
- Traditional spaghetti noodles: Dry pasta noodles work best due to their uniform size and ability to cook evenly under pressure. Avoid thinner varieties like angel hair pasta, as they tend to overcook and clump together. If you prefer whole-wheat or gluten-free options, those can work too—just be sure to check the cooking time instructions, as it may vary slightly. I used Barilla noodles.
- Marinara Sauce: The go-to choice for traditional flavor. Use your favorite store-bought jar sauce (Rao’s) or whip up a quick homemade marinara sauce.
- Lean Ground Beef: A classic addition. Brown it in the Instant Pot first for rich, savory flavor. I used 97% lean, grass-fed ground beef so I would not have to drain off the fat.
- Onion and Garlic: Sautéed in olive oil to add that traditional flavor we all love.
- Water or Chicken Stock: this is necessary to to build pressure and to cook the noodles.
- 6-Quart Instant Pot: Check your owner’s manual for time adjustments if using a different size pressure cooker.
Protein Options
- Ground Turkey or Chicken: A leaner alternative that’s just as tasty.
- Sausage: Italian sausage, either sweet or spicy, adds incredible depth to your spaghetti.
- Meat Alternatives: Plant-based crumbles or veggie meatballs are excellent for vegetarian or vegan diets.
Check out the printable recipe card below for the complete recipe and detailed instructions.
If you love Italian food as much as we do, you need to try these recipes too! Instant Pot Lasagna, Instant Pot Italian Beef Sandwiches, and Instant Pot Minestrone Soup.
How to make easy Instant Pot Spaghetti with Meat Sauce
Place the inner pot into the pressure cooker, press the Sauté button and wait for it to get HOT. Add the oil, swirl it around, then add the onions.
Cook until the onions start to soften. Add the garlic and stir to combine.
Add the ground beef (or ground turkey) and cook until most of the pink is gone.
Press the Cancel button, then the Manual button. Add the water and scrape the bottom of the pot to make sure there are no stuck on bits that can burn.
If you want an extra punch, throw in Italian seasoning or a pinch of red pepper flakes. Once done, turn off the Sauté mode to avoid scorching.
Add the water or chicken broth and start scraping the bottom of the pot with a wooden spoon to deglaze it and remove all the browned bits. This prevents the Burn notice while cooking.
Break the uncooked spaghetti noodles in half and layer them in a criss-cross pattern, then top with the sauce. This helps prevent sticking. Resist the urge to stir!
Gently press the pasta down to submerge it in the liquid but don’t overmix—it ensures even cooking.
Make sure all of the noodles are covered with liquid. (It’s really easy to do and none of my noodles broke)
Secure the Instant Pot lid and set the valve to Sealing. Select Manual mode or Pressure Cook and set the time to 5 minutes on high pressure if using regular spaghetti (check package instructions for variations).
Once the cooking time is up, perform a Quick Release by carefully moving the valve to Venting. Once the pressure pin drops, open the lid and stir the spaghetti gently. If it looks watery, no worries—the sauce thickens as it cools and the pasta absorbs more liquid.
Sprinkle grated Parmesan cheese or shredded mozzarella over the spaghetti while it’s hot. The cheese will melt into a creamy layer of goodness. Finish with freshly chopped basil or parsley for color and a burst of herbal freshness.
For extra flavor, drizzle a little olive oil or add a dash of chili flakes. Serve directly from the pressure cooker for a mess-free meal straight to the table.
This Instant Pot spaghetti recipe is the ultimate easy dinner solution for busy nights. It’s fast, flavorful, and a breeze to clean up. Cooking everything in one pot means less effort with better results—perfectly infused flavors and no mountains of dishes.
Expert Tips
Avoiding Burn Notice
Getting a “Burn” message on your Instant Pot can feel like getting stuck at a train crossing during rush hour. But don’t stress—here’s how to avoid it:
Regular spaghetti isn’t your only option, but different pastas might need some adjustments.
- Deglaze the pot after sautéing: When you’re done browning meat or aromatics, always scrape the bottom of the pot with a wooden spoon. This removes stuck-on bits that can trigger the Burn notice.
- Layer ingredients strategically: Place liquids like water or broth at the bottom, then layer the pasta and sauce on top. Don’t stir after adding the layers.
- Choose the right sauce: Thick or chunky sauces are more likely to burn. If your sauce is too thick, dilute it slightly with water or broth.
- Avoid dry spots: Make sure the pasta is submerged in liquid to cook evenly. Press down gently, but don’t mix.
How to adjust cooking time for different pasta types
- Follow the “Half Rule”: Look at the cook time on your pasta package. Take the lowest time and divide by two. For example, a pasta with an 8–10-minute cook time would need about 4-5 minutes under pressure.
- Whole wheat or gluten-free pasta: These types can be more delicate. Reduce the cook time by about a minute to prevent mushiness.
- Thinner pasta (like angel hair): These cook much faster, usually needing just 1–2 minutes under pressure. Keep an eye on them to avoid overcooking.
- Thicker pasta (like linguine): Add an extra minute if the package suggests a cook time of 12 minutes or more.
Storing Leftovers
Spaghetti leftovers can easily become tomorrow’s lunch or dinner. Here’s how to store them without losing flavor:
- Use an airtight container: As soon as the spaghetti cools, transfer it to a container to keep it fresh. This prevents it from drying out in the refrigerator.
- Add extra sauce: Before storing, mix in a little extra sauce to retain moisture and flavor.
- Reheat low and slow: For the best texture, reheat on the stovetop over low heat, adding a splash of water or broth to loosen it up. Alternatively, microwave in intervals, stirring in between to heat evenly.
Leftovers should be stored in the refrigerator and used within 3–4 days. If you want to keep them longer, freeze in individual portions for up to 3 months. Just thaw and reheat when needed—spaghetti that good deserves a second round.
Serving Suggestions
- Bread: keep things simple with The Best Garlic Bread, or change things up with Cheesy Garlic Pull-Apart Bread or Garlic Dinner Rolls.
- Salad : a Classic Caesar Salad or Black Kale Salad are delicious options.
- Vegetables: Oven Roasted Broccoli and Air Fryer Asparagus are family favorites.
Wine Pairing
Red Wines:
- Chianti: A classic Italian red with high acidity that balances tomato-based sauces.
- Merlot: Smooth and fruity, it complements savory flavors without being overwhelming.
- Pinot Noir: Light-bodied with earthy undertones, great for lighter proteins like turkey or chicken.
- Zinfandel: Its bold flavors pair beautifully with spicy or richly-seasoned sauces.
White Wines:
- Sauvignon Blanc: Crisp with citrus notes, ideal for lighter toppings or vegetarian versions.
- Chardonnay: Creamy yet slightly acidic, works surprisingly well with vodka or tomato cream sauces.
Non-Alcoholic Pairing: Not a wine drinker? Serve sparkling water with a splash of lemon or Italian soda for a bubbly, refreshing option.
Did you try this recipe? I’d love to see it!
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Enjoy!!
Instant Pot Spaghetti
Equipment
Ingredients
- 2 tablespoons olive oil
- .25 cup diced yellow onion
- 2 large cloves garlic, minced
- 1 pound ground beef or turkey optional
- 2 cups water
- 8 ounces dry spaghetti noodles
- 24 ounces pasta sauce or 3 cups homemade
Instructions
- Place the inner pot into the pressure cooker, press the Sauté button and wait for it to get HOT. Add the oil, swirl it around, then add the onions.
- Cook until the onions start to soften. Add the garlic and stir to combine. Add the ground beef (or ground turkey) and cook until most of the pink is gone.
- Press the Cancel button, then the Manual button. Add the water and scrape the bottom of the pot to make sure there are no stuck on bits that can burn.
- If you want an extra punch of flavor, throw in Italian seasoning or a pinch of red pepper flakes. Once done, turn off the Sauté mode to avoid scorching.
- Add the water (or chicken broth) and start scraping the bottom of the pot with a wooden spoon to deglaze it and remove all the browned bits. This prevents the Burn notice while cooking.
- Break the uncooked spaghetti noodles in half and layer them in a criss-cross pattern, then top with the sauce. This helps prevent sticking. Resist the urge to stir!
- Gently press the pasta down to submerge it in the liquid but don’t overmix—it ensures even cooking.
- Secure the Instant Pot lid and set the valve to Sealing. Select Manual mode or Pressure Cook and set the time to 5 minutes on high pressure if using regular spaghetti (check package instructions for variations).
- Once the cooking time is up, perform a Quick Release by carefully moving the valve to Venting. Once the pressure pin drops, open the lid and stir the spaghetti gently. If it looks watery, no worries—the sauce thickens as it cools and the pasta absorbs more liquid.
- Sprinkle grated Parmesan cheese or shredded mozzarella over the spaghetti while it’s hot. The cheese will melt into a creamy layer of goodness. Finish with freshly chopped basil or parsley for color and a burst of herbal freshness.
Notes
- Deglaze the pot after sautéing: When you’re done browning meat or aromatics, always scrape the bottom of the pot with a wooden spoon. This removes stuck-on bits that can trigger the Burn notice.
- Layer ingredients strategically: Place liquids like water or broth at the bottom, then layer the pasta and sauce on top. Don’t stir after adding the layers.
- Choose the right sauce: Thick or chunky sauces are more likely to burn. If your sauce is too thick, dilute it slightly with water or broth.
- I chose 5 minutes because the cooking instructions on the box state “Al dente perfection in 9 – 10 minutes”. The basic formula for cooking noodles in an Instant Pot is to cook for half of the lowest time stated on the box, so 5 minutes was the winner.
- Store leftovers in an airtight container in the refrigerator up to 4 days.
- See original post for all tips and substitutions.
Gave my daughter an instant pot for her birthday so will forward this to her. She avoids red meat for medical reasons, so I am always hunting recipes that can use turkey or chicken!
I made this last night and it was great. I did add chopped olives. Fast, easy, delicious after working all day. The Instant Pot is my roommate’s and I don’t think she’s used it more than once. I on the other hand, am using it constantly – she’s free to move out but the pot stays!
Yay, I’m so glad you liked it Janet. I agree, your roommate lost her claim to the pot…it should stay with you where it will be loved and used!! 🙂
In the final step, are you supposed to set it to ‘manual’ and then for 5 minutes or by set it at all and set for 5 min? It didn’t say and I don’t want to do it wrong. Thanks!
Yes, push the Manual button and adjust the “time” to 5 minutes. Sorry about that, I will go remove the “r”. Thanks so much for pointing that out, Lindsay!
OMG…this came out fantastic. I have a Nuwave Nutripot Pressure cooker. 8qt. I didn’t use any meat. I used onion,green and red peppers, mushrooms (lg size) and sautéed them in olive oil red pepper flakes basil and a touch of Italian seasoning.I also used chicken stock and red wine. This was the first time I tried cooking pasta at the same time as a sauce. I didn’t have any tomato paste so I used 1 large 28ox chunky style Pastene and one 14 oz diced tomatoes with no salt. Thank you so much. It came out perfect. I used Braille pasta and broke the spaghetti in half. Make sure to cover the pasta with the liquid. I did add Romano cheese in it too. Cooked it about 6 mins. Let it sit 5 then quick release. Thank you ..thank you. I was so afraid it would be mush. So good.
Pinned! Cannot wait to try this. Loving my new Instant Pot. This looks delicious and perfect for a quick weeknight meal!
Hi Lisa,
Thank you! Yours is the first pasta recipe I’ve found that shows us how thin the sauce should be before cooking. This is so helpful, because I make my own meat sauce and tomato sauce. Now I can see what it’s supposed to look like before cooking the pasta.
If using my meat sauce recipe, should I mix in some of the water ot thin the sauce, then add pasta and additional water, if needed? Or just dump meat sauce in the pot, add the pasta, then water?
I made a half-recipe of this tonight in Thing 2 (IP Mini). I haven’t used jarred sauce in over 10 years, but Winn-Dixie recently released their own brand of sauce for $1.59/jar. Their products are usually very good, so how could I resist that price? I knew I’d test it in your recipe. It was a little sweet, but a big squirt of lemon juice, some black pepper and your beef & onion additions made it taste like homemade. My thin spaghetti only needed 4 minutes to cook, and I probably could have shortened the release time to 4 minutes.
The finished pasta was delicious, and most importantly, your technique worked! I credit your photo showing us what the sauce should look like before cooking. I added a little extra water and it was perfect. Thank you for the photo, it was so helpful! Yeah, this just went into my Favorites file.
Another amazing dish from cookingwith curls. From fridge to table in 20 minutes. What a bonus for working parents! Next time I’ll add some veggies to it (muchrooms, peppers, celery.
I want to cook a pound of spaghetti. Do I just double everything including the time?
Would the time be different if I don’t use any meat?
No it wouldn’t Karen. Just cook for half the amount of time listed on the pasta box and you should be good. The meat was already cooked before starting the pressure cooking portion. 🙂
I’m making this now. I have a duo 6at IP. Mine doesn’t have a “manual” button, so I pressed “pressure cook” but it will only let me see to 4 minutes. Help!
Excellent! I substituted Italian sausage for the ground beef, otherwise did everything the same. My first instant pot meal! No problems once I called the instant pot helpline and found out I was setting the cooker for 4 hours instead of minutes. I couldn’t figure out why it wouldn’t let me set for 5 minutes/hours. Lol! Never a dull moment around me!