Home Recipes Instant Pot Easy Instant Pot Spaghetti Recipe
by Jennifer Debth
2 Comments
5 from 2 votes
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ThisEasy Instant Pot Spaghetti Recipeis the perfect quick and delicious weeknight meal! With pasta cooked directly in the instant pot, this recipe dirties just one dish for easy cleanup!
Quick Navigation
- General
- Ingredients
- How to make
- Get the recipe
- Step-by-step video
- Frequently Asked Questions
- How long to cook
- Can you use frozen beef?
- Why does it say "burn"?
- Tips and variations
- Pairing suggestions
- How to store
- Nutrition information
Growing up, my family had spaghetti at least once a week. It wasdefinitelya family favorite. It’s kid-approved, it’s easy, and it’s so yummy.
This instant pot spaghetti is a modern twist on a classic! It’s still easy (if not easier), it’s still kid-approved, and it’s still SO yummy!
Ingredients
Perfectly cooked noodles with the best homemade spaghetti meat sauce. I love this combination of beef and veggies with garlic and seasonings!
- Olive Oil– used to cook the beef and veggies.
- Ground Beef – I use a lean ground beef (93/7) so it’s not too oily.
- Yellow Onion, Carrot, and Celery– the classic veggie trio!
- Garlic– adds a subtle nutty flavor.
- Dried Basil Leaves, Italian Seasoning, Salt, and Pepper– the perfect seasoning blend. Addsso muchflavor.
- Spaghetti– broken in half so they fit better in the instant pot. Other noodles will work as well, but spaghetti noodles are, obviously, the classic!
- Chicken Broth, Tomato Paste, Crushed Tomatoes, and Tomato Sauce– make up a delicious, homemade, flavorful tomato sauce.
- Parmesan Cheese– for serving, if desired!
How to make
Today’s recipe only dirties one pot—the instant pot—which makes this recipe even better. Who doesn’t love fewer dirty dishes?
- Place oil, beef, veggies, and seasonings in your instant pot.
- Sauté until the veggies are tender and the beef is cooked through (it should be 160ºF.)
- Add in spaghetti noodles tossed with oil, broth, tomato paste, crushed tomatoes, and tomato sauce. Stir to combine and cook on HIGHfor 8 minutes.
- Stir to combine again, breaking up any noodles that may have clumped together then serve and enjoy!
How long do you cook spaghetti in the instant pot?
It took me just 8 minutes on high pressure to cook my noodles in my instant pot and they were perfect!
Can you use frozen beef?
Yep! Frozen beef will work just fine in the instant pot, it will just take slightly longer to sauté.
Why does my instant pot read “burn”?
This is probably because you didn’t scrape the bottom of the instant pot well enough before cooking your spaghetti.You want to get any browned pieces of beef off of the bottom.
You can try to fix it by removing the lid, giving everything a good stir, then proceeding with the recipe.
Tips and variations
- Break your noodles in half.Making the noodles smaller helps them clump up less.
- Toss the noodles in oil first.This also prevents the noodles from sticking together as they cook.
- Fully submerge the noodles in broth.This ensures that all of the noodles cook fully. If they’re not fully submerged, you may end up with some crunchy noodles.
- Make it vegetarian.Leave out the beef or use a meatless alternative and use veggie broth instead of chicken broth.
- Use a different meat.If you don’t love ground beef, ground turkey or chicken would also bedelicious.
What to serve with spaghetti
The classic spaghetti pairing is garlic bread or breadsticks both of which I love to serve with this instant pot spaghetti. It’s also delicious with a couple of healthy sides! Here are some of my favorite recipes:
- Garlic Bread
- Pear, Blue Cheese, Candied Pecan Salad
- Roasted Veggies
How to store
Any leftover spaghetti will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for 1-2 months.
To reheat,thaw in the fridge (if frozen) then heat on stovetop, microwave, or back in your instant pot!
. . . we all need more of these recipes in our lives, don’t we?!
– Jennifer
Easy Instant Pot Spaghetti
5 from 2 votes
ThisEasy Instant Pot Spaghetti Recipeis the perfect quick and delicious weeknight meal! With pasta cooked directly in the instant pot, this recipe dirties just one dish for easy cleanup!
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 6 people
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Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
US Customary - Metric
- 1 tablespoon olive oil
- 1 pound lean ground beef I used (93/7) so I didn’t have to drain the fat, you could also use ground turkey or chicken
- 1/2 yellow onion diced
- 1/2 cup diced carrot about 2 small carrots
- 1/2 cup diced celery about 3 small stalks
- 6 cloves garlic minced or pressed
- 1 1/2 tablespoons dried basil leaves
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt plus more to taste (I did 1 teaspoon)
- 1/2 teaspoon ground black pepper
- 1 pound spaghetti broken in half and tossed in 1 tablespoon olive oil
- 4 cups chicken broth you could also use veggie broth or beef
- 1 (6 oz) can tomato paste
- 1 (28 oz) can peeled and crushed tomatoes
- 1 (8 oz) can tomato sauce
- Parmesan cheese for serving if desired
Recipe Video
Instructions
Hit sauté on Instant Pot. Once it reads “HOT”, add in oil.
Add in beef, onion, carrots, celery, garlic, basil, Italian seasoning, salt, and pepper.
Cook, breaking up the beef as you go, until the beef is no longer pink and veggies are tender, about 10 minutes.
Scrape up any brown bits at the bottom, if any.
Hit cancel on Instant Pot.
Place in oil covered spaghetti noodles, broth, tomato paste, crushed tomatoes, and tomato sauce.
Stir to combine.
Make sure you get the beef and any browned bits off the bottom and the noodles are fully submerged. If you don’t, you’ll likely get the BURN notice on the display.
Close and lock the lid. Make sure the pressure valve is pointing to SEALING.
Cook on manual, HIGH pressure, for 8 minutes.
Flip the valve to quick release the pressure.
Use tongs to stir/combine and gently break up any noodles that may have clumped together.
Let sit for 5 minutes to thicken, then serve immediately - don’t keep in instant pot or it will keep cooking and the noodles will overcook.
Serve with parmesan cheese and enjoy!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:1-2 Months
Reheat:If frozen, thaw in fridge then reheat in microwave or on stovetop*
*Storage times may vary based on temperature and conditions
Notes
See post above for tips and FAQ.
*It may dry out a bit over time so you might want to add some extra sauce to give your spaghetti more moisture.
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Nutrition Information
Nutrition Facts
Easy Instant Pot Spaghetti
Amount Per Serving
Calories 521 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 47mg16%
Sodium 1456mg63%
Potassium 1613mg46%
Carbohydrates 82g27%
Fiber 10g42%
Sugar 15g17%
Protein 32g64%
Vitamin A 4332IU87%
Vitamin C 35mg42%
Calcium 235mg24%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: easy, ground beef, instant pot
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Course: Main Dish, Pasta
Cuisine: American, Italian
Author: Jennifer Debth
This post has been updated to provide more detailed content.
Reader Interactions
Barbara
Riverton, Utah
Looks irresistible!
Reply
Jennifer @ Show Me the Yummy
Aww thanks!
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