Instantaneous Pot SpaghettiErin ClarkeWell Plated by Erin

Instant Pot Spaghetti

This shortcut Instant Pot Spaghetti tastes so much more than the sum of its parts. Made with lean ground beef, whole wheat noodles, and jarred sauce, we could not get over how a recipe this easy could be so utterly delicious.

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While I’ll ever be a fan of spaghetti and Baked Turkey Meatballs, cooking spaghetti in a pressure cooker like the Instant Pot has distinct advantages.

In fact, I’d argue Instant Pot spaghetti tastes better than stovetop spaghetti. Here’s why:

As the pasta noodles cook, they release starch.Since the water isn’t drained off when making pasta in a pressure cooker, those starches become a part of the sauce, making it thick and silky.Everything for Instant Pot spaghetti cooks in ONE POT (including both the pasta and the meat sauce).The cook time is QUICK.The taste is supreme.

You might not ever want to make spaghetti any other way again!

How to Cook Spaghetti in the Instant Pot

The general ratio of water to pasta in an Instant Pot is 2 parts water to every 1 part pasta.

This means that for every 4 ounces of pasta, you need 8 ounces (1 cup) of water.Thus, if you are cooking 8 ounces of pasta, you will need 16 ounces (2 cups) of water.

Avoiding the “Burn” Warning

If you are cooking pasta with a red sauce, even if you are only cooking 4 ounces of pasta, I still recommend using the full 2 cups of water.

Tomato-based sauces are more prone to triggering the Instant Pot’s burn warning. The water helps reduce that risk. You can drain away the excess.

The other key to avoiding the dreaded “burn” warning when making Instant Pot spaghetti with jar sauce is DO NOT STIR THE NOODLES.

You can put dry noodles in an Instant Pot. Start the recipe with the aromatics and sauce, lay the dry noodles on top, then pour on the water. Do not stir.

We love spaghetti Bolognese, so I made this recipe with ground meat, but it is optional.

You can use this same recipe to make Instant Pot spaghetti no meat by omitting it, swapping meatless crumbles, or stirring in a can of rinsed and drained white beans at the end.

The Ingredients

Whole Wheat Spaghetti. Twirl away! Packed with extra fiber and protein, whole wheat spaghetti noodles help make this dish more nutritious and satisfying. Ground Beef. Lean ground beef adds wonderful, rich flavor and heartiness. Ground beef is packed with protein, vitamins, and minerals.

Substitution Tip

Ground beef can be swapped for ground bison or meatless crumbles.

Marinara. Since the Instant Pot spaghetti sauce is a major flavor component, the quality of the sauce is important. We like to make this as an Instant Pot spaghetti with Rao’s sauce or DeLallo sauce. Kale. Because I wanted this recipe to be a one-pot pasta meal, I also threw in several handfuls of kale. Like my Instant Pot Cauliflower Mac and Cheese, the veggies are sneaky in this spaghetti and almost seem to become a part of the sauce.

Market Swap

You can also use another hearty, leafy green like chard. You could stir in spinach after you’ve finished pressure cooking if that’s all you have on hand (it will wilt right away, so you don’t need it to add it until the end).

Spices. Simple spices like salt, dried parsley, onion powder, and red pepper flakes add flavor to the meat, which leads to a more flavorful spaghetti sauce after cooking. Parmesan. No spaghetti is complete without a topping of freshly grated Parmesan!

The Directions

Brown the meat with the oil and spices. Stir in the garlic, then pour in part of the water. Scrape the bottom of the pot.

Add the kale and sauce.

Break the spaghetti noodles in half, then place them over the meat. DO NOT STIR.

Fill the marinara sauce jar with the remaining water, shake, and pour it over the pasta. DO NOT STIR. Pressure cook spaghetti on HIGH for 8 minutes.

Vent to release pressure. Stir in the Parmesan. Turn off the Instant Pot, then let the pasta sit for a few minutes. Stir and scoop into bowls. ENJOY!

Wine Pairing

Pair this spaghetti with Pinot Noir, Cabernet Sauvignon, Merlot, Sangiovese, or Chianti.

Storage Tips

To Store. Refrigerate spaghetti in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze spaghetti in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Leftover Ideas

Turn leftovers into a delicious, comforting spaghetti pie. My favorite version is in my cookbook).

What to Serve with Instant Pot Spaghetti

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Recommended Tools to Make this Recipe

Instant Pot. Ideal for making this recipe. Wooden Spoon. Perfect for breaking up the meat and stirring. Spaghetti Server. Makes it easy to serve long noodles.

The Best Instant Pot

This Instant Pot can operate as a pressure cooker, slow cooker, rice cooker, steamer, yogurt maker, and more! It has dishwasher-safe parts too.

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Instant Pot spaghetti is that magical recipe place where the easier way turns out to be the more delicious way.

Twirl those noodles, and enjoy it!

Frequently Asked Questions

What Can I Add to Spaghetti for Extra Flavor?

For Instant Pot spaghetti with an elevated twist, stir in Roasted Red Peppers or Roasted Garlic just before serving.

Is this Instant Pot Spaghetti Spicy?

While this recipe does use a pinch of red pepper flakes, it is not overly spicy. If you prefer your spaghetti with a kick, you can add extra red pepper flakes or use a spicy jarred pasta sauce.

Can I Use Homemade Pasta Sauce?

Yes, you can definitely swap the jarred sauce in this recipe for homemade pasta sauce.

Print

Instant Pot Spaghetti

Instant Pot spaghetti is a fantastic one-pot meal with easy clean up! Jar sauce keeps it easy, and you can add meat or keep it vegetarian.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 490kcal

Ingredients

1 tablespoon extra-virgin olive oil1 pound lean ground beef ground bison, or meatless crumbles1 teaspoon kosher salt1 tablespoon dried parsley1 teaspoon onion powder1/4 teaspoon red pepper flakes3 cloves garlic minced, about 1 tablespoon4 cups chopped kale chard, or other hearty greens (optional)2 cups water divided1 (24-ounce) jar marinara or other tomato-based pasta sauce8 ounces dry whole wheat spaghetti1/3 cup grated Parmesan cheese plus additional for servingChopped fresh basil or parsley for serving

Instructions

Turn the Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the ground beef. Brown the meat, breaking it up into pieces with a wooden spoon. Add the salt, parsley, onion powder, and red pepper flakes. Continue to cook and break apart, until the meat is fully cooked through, about 5 minutes.
Stir in the garlic and cook 30 seconds. Pour in 3/4 cup of the water and scrape along the bottom of the pot to remove any stuck-on bits.
Add the kale (if using) and sauce and stir to evenly combine.
Break the spaghetti noodles in half, and then place them in two layers directly over the beef. DO NOT STIR.
Fill the now-empty pasta jar with the remaining 1 1/4 cups water. Place the lid back on the jar, shake gently, then pour the rinsed liquid evenly over the pasta (again, DO NOT STIR).
Cover and seal the Instant Pot. Cook on HIGH (manual) for 8 minutes.
As soon as the cook time has elapsed, immediately vent to release the remaining pressure. Carefully open the lid and stir in the Parmesan. At this point, the pasta will look a little soupy, but it will thicken up as it sits.
Turn off the Instant Pot. Let sit uncovered a few additional minutes to cool and to allow the extra liquid to absorb. Stir once more. Scoop into serving bowls and sprinkle generously with Parmesan cheese and a sprinkle of fresh parsley.

Video

Notes

TO STORE: Refrigerate spaghetti in an airtight storage container for up to 4 days. 
TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave. 
TO FREEZE: Freeze spaghetti in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 490kcal | Carbohydrates: 57g | Protein: 39g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 78mg | Potassium: 1298mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7549IU | Vitamin C: 76mg | Calcium: 317mg | Iron: 8mg

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READ: Instant Pot Spaghetti

Well Plated by Erin