Instant Pot Spaghetti is an easy and delicious weeknight meal the whole family will love! Made with jarred or homemade marinara sauce, this comforting, classic spaghetti recipe is ready in 30 minutes!
Instant Pot spaghetti:
Spaghetti has always been on my weeknight meal rotation. Kids love it, adults love it, and it’s so easy to make! Sometimes, though, you wish things took just a little bit less time, so I decided to create an Instant Pot spaghetti recipe adapted from my favorite — but also super quick and easy — classic recipe.
I love using my quick and easy marinara sauce for this recipe, but you can use any jarred tomato sauce that you have on hand.
This spaghetti recipe makes enough for 4-6 people, but it’s also great for leftovers! Reheating is simple and the spaghetti continues to taste delicious for 2-3 days when refrigerated in an air-tight container.
What noodles to use:
I used traditional spaghetti noodles for this recipe. However, any noodle shape will work! Just adjust the cook time to half the time of the package cooking directions.
How to make Instant Pot spaghetti:
Cook the beef:
Set the Instant Pot to SAUTÉ and add olive oil. Once hot, add the ground beef, and season with salt, oregano, garlic powder and onion powder. Break the beef into small pieces and cook for about 5 minutes, or until the beef is cooked through and no longer pink.
Add the noodles:
When the beef is cooked, hit CANCEL, add 1 cup of broth, and scrape any browned bits from the bottom of the pot. Then, break the noodles in half and arrange them in the pot in alternating directions. Finally, add the marinara sauce, but do not stir.
Pour in liquids:
Rinse the pasta sauce jar with 1 cup of the remaining broth (pour the broth into the jar and swirl), then pour over the pasta with the additional 1 ½ cups of broth. Again, do not stir, but gently press the noodles down with a spoon to ensure that they are submerged in the liquid.
Cook in Instant Pot:
Now, place the lid on the pot and set to seal. Cook on manual HIGH pressure for 5 minutes (or half the time of the package cooking directions). It will take about 10 minutes for the pressure to build, then a countdown timer will begin.
Garnish and serve:
When the time is up, quick release the pressure and remove the lid. Stir to break up the noodles, season with salt and pepper to taste, and serve!
Tips for Instant Pot spaghetti:
- If your noodles aren’t fully cooked, use the sauté function for an additional few minutes to further cook.
- If you don’t like meat, you can opt for Instant Pot spaghetti without meat and substitute your favorite tofu or vegetable.
What to serve with Instant Pot spaghetti:
I always like to pair spaghetti with something light and fresh to balance out the heavier sauce and pasta. Here are some of my favorite, quick and easy sides that pair perfectly with your Instant Pot spaghetti.
- Balsamic Glazed Brussels Sprouts with Cranberries
- Arugula Salad
- Kale Caesar Salad
- Shaved Fennel and Celery Salad
Wine pairings for Instant Pot spaghetti:
I generally prefer a lighter red wine with my spaghetti dinner, usually choosing a Pinot Noir or Cabernet Sauvignon. These lighter-bodied wines are a delicious companion to the heavier, tomato-based spaghetti.
If you loved this Instant Pot spaghetti, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.
More Instant Pot recipes:
- Instant Pot Pot Roast
- Instant Pot Mashed Potatoes
- Instant Pot Pho Recipe
- Instant Pot White Chicken Chili
- Instant Pot Vegetarian Chili
Instant Pot Spaghetti
Ingredients
- 1 Tablespoon olive oil
- 1 pound lean ground beef (Can substitute Italian sausage, ground turkey or ground chicken)
- 1 ½ teaspoons kosher salt
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 ½ cups bone broth (can substitute low-sodium chicken broth (or water), divided)
- 24 ounces marinara sauce (homemade or jarred)
- 1 pound dry spaghetti
- Parmesan cheese (grated)
Instructions
- Set the Instant Pot to SAUTE and add the olive oil. Once hot, add the ground beef, and season with salt, oregano, garlic powder and onion powder. Cook, breaking the beef into small pieces, until cooked through and no longer pink, about 5 minutes.
- Hit CANCEL and add 1 cup broth. Scrape any browned bits from the bottom of the pot.
- Break the noodles in half and arrange them in the pot in alternating directions. Add the sauce. Do not stir.
- Rinse the pasta sauce jar with 1 cup of the remaining broth (pour the broth into the jar and swirl), then pour over the pasta with the additional 1 ½ cups broth. Again, do not stir, but gently press the noodles down with a spoon to ensure that they are submerged in the liquid.
- Place the lid on the pot and set to seal. Cook on manual HIGH pressure for 5 minutes. It will take about 10 minutes for the pressure to build, then a countdown timer will begin.
- When the time is up, quick release the pressure and remove the lid.
- Stir to break up the noodles. Season with salt and pepper, and serve.
Notes
- Any type of dry noodles will work for this recipe. Simply adjust the amount of cook time to half the cook time shown on the package directions.
- If your noodles aren’t fully cooked, use the sauté function for an additional few minutes to further cook.
- If you don’t like meat, you can opt for Instant Pot spaghetti without meat and substitute your favorite tofu or vegetable.
Equipment
