Instant Pot Spaghetti (one pot recipe)

This is how I make Instant Pot spaghetti all in one pot. It is such a delicious and simple family dinner that you will eat on repeat!

I am happy to bring y’all one of my barely-a-recipe emergency dinners! This one is not made from scratch, but it is part of the reason I love it and make it often. 👍🏻 I make this with staples that I always keep on hand.

You can use any brand items you like. As for me, I am a Trader Joe’s girl.😉🙌🏻

Note: This post contains Amazon affiliate links.

I must admit that since I started making spaghetti this way in my Instant Pot, I rarely make it any other way. I am perfectly capable of making it from scratch. And maybe one day I will publish that recipe.

But with back-to-school season right around the corner, I knew y’all would appreciate me keepin’ it real.😎💁🏼‍♀️  And currently in our house, this is how we rock spaghetti night. 💃🏼💪🏻

First, you brown your ground beef in your Instant Pot. I take the opportunity to season mine up a little too – with some salt, pepper and garlic powder. Then I drain the fat off and set aside the cooked beef. I do not rinse the pot or anything.

How to Make Instant Pot Spaghetti

The next steps need to be followed pretty closely, including the order put into the pot. And no stirring!

First add, water and salt.

Next, you are going to add the pasta. I take a handful and break it in half, and I place the halves in criss cross fashion, as shown below. This prevents some (but not all!) of the noodles from sticking together.

It doesn’t have to be perfect or anything. I would estimate that for a pound of pasta I divide it into 3 handfuls, broken in half, which creates 6 halves. Hopefully this is making sense!😆

Then I use my spoon and gently press the stack of pasta into the water. All of the pasta doesn’t need to stay submerged or anything. This just gets everything wet. Next, I add the ground beef in top.

And then pour the sauce on top of that.

Then cook on high pressure for 4 minutes. It will take ten minutes or so to come to pressure. After the time is up, I let the pot sit for 5 minutes on natural release. Then I quick release the remaining pressure. I always throw a kitchen towel over the top to prevent spewing.

When you open the pot, it’s going to look like a mess. It’ll be very liquid-y. 😬

And some of the noodles will be stuck in clumps like this.

No worries! Use your tongs to grab those clumps and stir them up to separate. I stir for a couple of minutes, and then I let it sit for another 5 minutes or so to let that liquid evaporate, stirring a couple times in that 5 minutes. After 5 minutes, it’ll look like this. 😍👌🏻

And congratulations ladies and gents, you have dinner! 👏🏻 If you want to gussy things up a little, add some grated parmesan and fresh basil. 🤩 Yum!

I also want to add that this easily yields eight servings and makes great leftovers.

Tip: I often pack leftovers for my kids’ lunches in vacuum sealed thermoses. It stays warm until lunch, and they love it!

I hope y’all enjoy Instant Pot spaghetti as much as we do!

Instant Pot Spaghetti Recipe

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Instant Pot Spaghetti (one pot)

This is how I make Instant Pot spaghetti all in one pot. It is such a delicious and simple family dinner that you will eat on repeat! 

Course Main Course

Cuisine Italian

Keyword how to make spaghetti in the instant pot, instanbt pot spaghetti recipe

Prep Time 5 minutes

Cook Time 19 minutes

Resting time 5 minutes

Total Time 24 minutes

Servings 8

Calories 381 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 1 pound ground beef raw - sometimes I use the 1.25 pound packs, so a little extra is okay!
• 1 pound spaghetti noodles uncooked - do NOT use angel hair, but only standard spaghetti noodles
• 4 1/3 cups water
• 24 ounces spaghetti sauce (1 jar - we love Trader Joe's marinara)
• 3/4 teaspoon salt divided
• 1/8 teaspoon pepper
• 1/4 teaspoon garlic powder

Instructions

1. Set the Instant Pot to sautee, and add the ground beef.

2. Use a wooden spoon to break apart the beef into chunks, and add 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/4 teaspoon garlic powder.

3. Cook until fully browned, about 7 minutes, and then remove the inner pot will heat protection, such as an over mitt.

4. Remove cooked beef from the pot, draining the fat off. Tip: I use a large plate with a few paper towels, and I just dump everything on the plate to soak up the fat. Leave the meat out of the pot for now. No need to rinse the pot either.

5. Wipe off any drips from the side of the pot or from the upper lip. You don't want anything to drip into the heating element of your Instant Pot. Once you are sure the outer part of your pot is clean, put the empty inner pot back into your Instant Pot.

6. First, add water to the inner pot, plus remaining salt. Note: The order of ingredients is very important! And NOT stirring is also important.

7. Next, break the spaghetti noodles in half, and place into the water. Tip: I do 3 hand fulls, broken in half. This equals about 6 halves, and I alternate the angle with each hand full so that each hand full criss crosses the last at about a 90 degree angle. It doesn't have to be perfect or precise, but this simply helps to prevent some of the sticking. 

8. I use my spoon and kind of press down to make sure all the noodles get some water on them. They don't need to stay in the water, but just get all of them wet.

9. Add the cooked beef back to the pot, right on top of the noodles.

10. Pour the jar of pasta sauce on top, and again, do NOT stir at all.

11. Place the lid on the pot, and set to high pressure for 4 minutes.

12. Let the pot release naturally for 5 minutes, and then release the remaining pressure with the manual pressure release.

13. After the pressure indicator has lowered, remove the lid carefully. It will look pretty watery at this point.

14. Use tongs to stir well, and pick apart any stuck pieces. There will be a few stuck pieces.

15. Allow the spaghetti to rest for 5 minutes to let some of the liquid evaporate. You can give it a stir a time or two during this to help it out. The liquid will reduce after a few minutes.

16. Serve with fresh basil and parmesan cheese, if desired.

Recipe Notes

Nutrition information is approximate and was calculated using a recipe nutrition label generator.

Leftover can be saved in the fridge for up to 5 days.

Tongs are extremely useful for separating the spaghetti. (Amazon affiliate)

Do NOT use angel hair pasta for this recipe. Angel hair has a much quicker cook time that standard spaghetti noodles and will over cook and/or burn when used in this recipe.

Nutrition Facts

Instant Pot Spaghetti (one pot)

Amount Per Serving

Calories 381 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 4g 20%

Cholesterol 40mg 13%

Sodium 1214mg 51%

Potassium 561mg 16%

Total Carbohydrates 48g 16%

Dietary Fiber 3g 12%

Sugars 6g

Protein 18g 36%

Vitamin A 12.8%

Vitamin C 7.2%

Calcium 3.3%

Iron 15%

* Percent Daily Values are based on a 2000 calorie diet.