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.
Convenience versus authenticity
Update: I have had sooo many hard core Italian cooks call me out for this recipe that I would like to respond. 😂 While making spaghetti from scratch may be more ideal, I know my target audience for this particular recipe. And no offense, but this is not written the authentic Italian cook. You guys are awesome, and I love you! 😘
So who is this for? This recipe is for the busy person who is simply just trying to get dinner on the table and cares very little about being “authentic.”
This is written in the spirit of quick and easy, but still yummy. For me, this would be my alternative to hitting up a drive through. Not that I never eat fast food either. I do sometimes.
But most of the time I’d rather throw this in my Instant Pot and call it a day. And after years of blogging (plus seeing the number of page views, pins and shares on this very recipe), I know a lot of you feel the same way.
So if you are offended by broken spaghetti or store-bought sauce, I still love you. 🥰 Promise! But this recipe is simply not for you, friend. Head back to the recipe index, if you wish, and find something you might like better. Okay, back to the recipe!
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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.
Troubleshooting texture and liquid level
There is a delicate balance here. You want to make sure you have enough liquid for the pot to come to pressure. But when you eat instant pot spaghetti, nobody wants it to resemble spaghetti soup. 🙅🏼♀️Nope! So here is what I do to ensure the best texture and liquid level.
Heads up: 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!
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
Set the Instant Pot to sautee, and add the ground beef.
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.
Cook until fully browned, about 7 minutes, and then remove the inner pot will heat protection, such as an over mitt.
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.
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.
First, add water to the inner pot, plus remaining salt. Note: The order of ingredients is very important! And NOT stirring is also important.
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.
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.
Add the cooked beef back to the pot, right on top of the noodles.
Pour the jar of pasta sauce on top, and again, do NOT stir at all.
Place the lid on the pot, and set to high pressure for 4 minutes.
Let the pot release naturally for 5 minutes, and then release the remaining pressure with the manual pressure release.
After the pressure indicator has lowered, remove the lid carefully. It will look pretty watery at this point.
Use tongs to stir well, and pick apart any stuck pieces. There will be a few stuck pieces.
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.
Serve with fresh basil and parmesan cheese, if desired.
Recipe Video
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.
I would not recommend this recipe for 8 quart models at this time. If you have successfully made this in an 8 quart model, please leave a comment and let me know. For now, I am guessing that most people who are having issues with a burn warning on this recipe are using an 8 quart model. I use a 6 quart model and have made this dozens of times with no issues.
Theresa says
June 6, 2019 at 3:42 amSo I have two questions
First if I want to use ground turkey what do I do differently?
Second my husband doesn’t like normal spaghetti noodles what other noodles can I use?
Thanks in advance
Marjorie @APinchOfHealthy says
June 8, 2019 at 2:27 pmI think ground turkey would need no adjustments. I am not sure about what other type of pasta. Some would be half-way sticking out of the water (due to shape), and I am not sure how that would work out. 🤔
Theresa says
June 17, 2019 at 3:45 pmWe made it with ground turkey and spaghetti noodles turned out great it made great leftovers too
puebloperson says
June 1, 2019 at 1:24 pm(sorry, caps not seeming to work)
I must be living a charmed life. Have an 8 qt model and no problems. The only thing I do different is I don’t do the hamburger portion, I’ll either buy a meat sauce or have pre-made meatballs I add at serving. No burn warning at all.
Marjorie @APinchOfHealthy says
June 1, 2019 at 1:38 pmI am so glad you are making this and enjoying it (without the burn error!) in an 8 quart.🙌🏻 Thank you so much for letting me know. Sorry about the caps too! This is an issue with my commenting system that I am going to have to hire somebody to help me fix. I haven’t been able to fix it myself.
Bob Johnson says
May 22, 2019 at 2:20 pmI’ve made this at least 6 or 7 times and it’s always been great. I followed the recipe exactly the first time, but have since modified it for my tastes. I now use 1 lb of ground beef, plus 1/2 lb of hot Italian sausage (browned together). After putting the meat back in on top of the pasta, I pile 1/2 lb of fresh sliced crimini mushrooms and one can (drained) of black olives on top. I then pour on the sauce, plus one can of tomato paste. When I open up the pot, I pour in about a glassful (6 oz) of Riesling before stirring everything together. The sweetness of the wine makes a nice complement to the bite of the sausage. Yummy!
On a side note, I pretty much always get the dreaded “burn” warning. I’ve learned to just ignore it, and pay attention to a clock rather than the IP’s display to make sure my cook times are good. No issues. I’m using the 6 Qt Nova Plus 60 Instant Pot.
Marjorie @APinchOfHealthy says
May 23, 2019 at 12:34 pmThat sure sounds delicious! Glad you are enjoying it.
Lindsay says
May 13, 2019 at 6:08 pmI just tried your recipe in an 8qt and angel hair pasta! 🤗 I actually used 1 24oz jar of sauce, 1 14.5 oz can of diced tomatoes with liquid and 1 jar full of water. Pressure cooked On high 1 minute and quick released the pressure! Came out perfect! Noodles called for 6-8 minutes cooking time on the bag!
Marjorie @APinchOfHealthy says
May 14, 2019 at 9:25 amGood to know what works for angel hair! Thank you for taking the time to circle back and leave a comment ant rating!🙏🏻💖
Cristina Del Llano says
April 4, 2019 at 9:51 amThanks so much for the recipe; it came out perfectly!!!! I will never make spaghetti any other way – no messy stovetop or multiple pots and colander to wash!!! Amazing!
Marjorie @APinchOfHealthy says
April 4, 2019 at 12:26 pmYay Cristina! I am glad you enjoyed it.
Janke says
March 26, 2019 at 3:06 pmTonight i had pasta for the 1st time in over a year! i get all kinds of problems when eating wheat, which is hard for someone whose just loved pasta – one of the reasons being the convenience: you can throw it in a pot without having to peel it first.
so tonight i tried a gluten free spaghetti. normally i never cook that because it is no match to ‘the real thing’ (being wheat). but with this recipe it went really well. I sautéed some onions and mushrooms with the meat, since I just love mushrooms.
some of the pasta stuck to the bottom of the pot, but it didn’t burn. i really enjoyed this, so thnx for this recipe!
Marjorie @APinchOfHealthy says
March 26, 2019 at 3:22 pmYay! I am so happy to hear that you enjoyed it.
CYNDI says
March 15, 2019 at 9:02 pmThis turns out perfect every time! I am vegetarian, but my family is not. Luckily we have found a brand of meatless meatballs that we all like, so I added those. When I have time I make my own meatless meatballs (Chef John’s meatless meatballs are amazing… If anyone is vegetarian and hasn’t tried his recipe, please look him up)! Anyway, thanks for this quick, easy recipe!
Marjorie @APinchOfHealthy says
March 17, 2019 at 9:25 amI am so happy to hear this Cyndi! And thanks for the tip about the meatballs.
Deniz Goss says
March 12, 2019 at 4:02 pmhave made this, like, 20 times and it is my fav go to weekday recipe! it’s also a great place to hide veggies from my kids! i chop up whatever i find in the fridge (onion, mushroom, celery, fresh tomatoes, zucchini, carrots, broccoli, etc) and saute them in my IP as I brown the ground turkey (with a little Worcestershire, cumin, and coriander to give the turkey a little more beef-like flavor). i follow the rest of the recipe pretty closely and it has always turned out great for me! thank you!!
Merry says
March 7, 2019 at 12:07 amthank you for the recipe! i didn’t get burn notice and i use 8qt ultra. i did use angel hair pasta because that’s what i had in my pantry 😅 i used 4 cups of water and natural release for 3 minutes … it was good and yummy. again, thanks much!!!
Marjorie @APinchOfHealthy says
March 9, 2019 at 10:17 amGlad you enjoyed it, and good to know it can work in an 8 quart.
t. ellis says
February 23, 2019 at 7:28 pmI have made this recipe twice now. It’s so delicious for a quick meal and Extremely easy to make. I passed the recipe on to a friend and now she’S addicted. Thank you for sharing…
Marjorie @APinchOfHealthy says
February 25, 2019 at 10:28 amYay! I love hearing feedback like this. Glad y’all are enjoying it, and thank you for taking the time to leave a star rating!🙏🏻
Michele Richards says
February 23, 2019 at 10:35 amwell I’m new to the instapot world….I didn’t fully read your directions and left the meat in the pot ….lol… so i realized my mistake after I put the pasta in.. I said oh well can’t go backwards….it came out fabulous….I used the 32 ounce jar of RAO sauce….I think I could have added more salt but otherwise Fabulous!!!
Marjorie @APinchOfHealthy says
February 25, 2019 at 10:30 amYay! Yes, every brand varies in saltiness. Easy to add more next time.👍🏻 Thank you for taking the time to leave a star rating.🙏🏻
Amy b says
February 14, 2019 at 4:53 pmUsing the 6 qt ultra ip. Got a burn warning as soon as it came to pressure. I could hear the water boiling inside so I’m just letting it sit for 10 minutes and crossing my fingers the pasta cooks…I’m using ground turkey instead of beef and whole wheat pastas this is the 4th recipe with pasta I’ve tried. Ive gotta. A burn warning every time! Am I supposed to be using the trivet? Seems weird/useless with pasta, but that’s the only thing I can think of.
Marjorie @APinchOfHealthy says
February 17, 2019 at 9:27 amSorry to hear that Amy! You did not stir anything up, did you? And measured the water carefully? Thank you for mentioning the size of your pot. A bunch of people with 8 quart models have issues with this recipe, but I see you are using 6 quart.🤔 No need to use the trivet. Maybe try low pressure next time you attempt a pasta dish? And be sure not to stir.
Patty says
January 29, 2019 at 7:29 pmtHe first time I made this, it turned out perfect in my 6 qt. Pot! I used meatballs and it was fabulous! I tried it again tonight, and I got the “burn” message. I didn’t do anything differently, so I’m not sure what made the difference. The only thing I can think of is the bottom of the pan may have more droppings from sautéing the meatballs.
Marjorie @APinchOfHealthy says
January 31, 2019 at 10:42 amThank you for the feedback! And for including the size/ model of your pot. The original recipe calls for plain ground beef, so this is purely a guess. Yes, you could try scraping and bits off the bottom after you add the water. You could also try slightly more water – like +1/4 cup? My guess is that maybe the meatballs have something in them that is absorbing water (i.e., breadcrumbs). Hope that helps!
Lana says
January 21, 2019 at 9:19 pmDelicious Easy fast spaghetti!! I made this tonight and my son is eating his second helping!! Thanks for the recipe!!
Marjorie @APinchOfHealthy says
January 22, 2019 at 12:29 pmI am so glad y’all enjoyed it Lana!💖🙌🏻 Thank you for taking the time to leave feedback🙏🏻🥰
Jennifer Cothrine says
January 21, 2019 at 5:07 pmI’m not sure what pot size I have? Will this be okay in the three quart? Making now.
Cindy says
January 20, 2019 at 6:32 pmNo matter what I do I still can’t get it to stop the burn warning. This was my first try to do spaghetti and I chose this recipe. After the third warning, I finally just gave up, turned it off and let it sit for a while. I’m waiting to see how it turns out but this was really frustrating.
Not a fan. says
January 27, 2019 at 5:04 pmI followed the recipe exactly and had the same issue. On top of the burn warning there is a ton o liquid left in the pot. I wish I had not tried this out during an actual dinner run because I guess we’re ordering pizza now. 0/5, no stars.
Marjorie @APinchOfHealthy says
January 28, 2019 at 8:39 amSorry to hear that! It is a bit difficult to troubleshoot, but I can try and guess how to help it turn out better. Did you stir? I never stir. Also, which model IP are you using? Is it an 8 quart by chance?
Kristin Roof says
January 18, 2019 at 8:22 pmCan I use frozen hamburger or have to be thawed?
Marjorie @APinchOfHealthy says
January 19, 2019 at 9:49 amI would recommend using thawed/ fresh.
Donna says
January 11, 2019 at 9:03 pmThank you, I cut your recipe in half for my new ultra 3qt mini, it was easy and delicious 😋
i’ll never boil water for spaghetti again.
Marjorie @APinchOfHealthy says
January 13, 2019 at 9:13 amYay Donna! I haven’t made spaghetti any other way since we started making it in our Instant Pot. Thanks for taking the time to leave feedback too!🙏🏻💖
Mitzi says
December 25, 2018 at 2:42 pmhas anyone tried this recipe using a gluten free pasta based on rice, corn, or quinoa?
Lauren Morse says
December 28, 2018 at 7:50 pmI have used the Heartland Gluten Free pasta in the Instant Pot. It works really well. I liked it cooked that way better than on the stove. I always cook pasta for half of the time on the package plus 2 minutes (this particular brand says to cook for 9-11 minutes. So I cooked in the IP for 7 minutes.)
Bob says
December 14, 2018 at 7:06 pmMade this tonight and it was very good. We used Bucatini pasta (big spaghetti with a tiny hole in it). I think next time I’ll have a little extra sauce to top the pasta. Maybe use some meatballs too.
Marjorie @APinchOfHealthy says
December 15, 2018 at 9:09 amI am glad you enjoyed it!
Robin says
November 27, 2018 at 7:46 amCan this recipe be doubled?
Marjorie @APinchOfHealthy says
November 28, 2018 at 11:20 amI have not tried this, but I would probably not recommend it in a 6 quart model. Everything else I am about to say is pure speculation since I have not tested any of this. Maybe it would work if you had an 8 quart model? If that is the case, I would still reduce the cook time a little, since I know larger quantities take longer to come up to pressure (and cook a little during this time. Maybe try 2 or 3 minutes of cook time with 5 minutes natural release? Hope this is helpful! Let me know if you try it.
Mamasquama says
January 2, 2019 at 8:45 pmHello! Thanks for this recipe, I did actually double it and honestly it turned out pretty good! The time was not correct because I have no clue what I am doing with this instant pot I just got for Christmas and honestly it might taste better had I gotten the timing right but for taking a half hour roughly to make, this looks and tastes yummy! If I knew how to post a picture I would but I have no idea lol happy new year!
Marjorie @APinchOfHealthy says
January 3, 2019 at 10:12 amYay! I am so happy you enjoyed it.💖
Lauren frydman says
November 26, 2018 at 7:15 pmI made this yesterday and it came out great! Just wondering What is the serving size for the nutritional information?
sKRATAZOID says
October 16, 2018 at 3:12 pmvery easy recipe that did not take much time or attention. mINE TURNED OUT GREAT, THE PASTA WAS PERFECTLY TENDER, BUT MY MARINARA SAUCE DISAPPEARED… i THINK IT GOT ABSORBED BY THE PASTA, SO I ADDED ANOTHER 1/2 JAR WHEN IT WAS DONE COOKING TO GET IT HOW i LIKE IT. sO, WOULD IT BE OK TO ADD EXTRA MARINARA AT THE BEGINNING, OR WOULD IT DISAPPEAR TOO? LOL
Marjorie @APinchOfHealthy says
October 22, 2018 at 9:49 amSure, you can add extra if you wish. Also, that liquid (water) is what is thinning it out. If you let it sit a few minutes with the lid off, stirring a few times…it will evaporate and reduce back down.
dENISE says
August 30, 2018 at 9:54 pmbOTH TIMES i’VE MADE THIS, THE POT HAS SHOWN “BURN”, AND i HAD TO STOP IT MID-COOKING, TRY TO LOOSEN THE PASTA FROM THE POT. tHE FIRST TIME, CANNOT REMEMBER HOW i RESET IT, BUT IT CAME OUT FINE. i’D FORGOTTEN ABOUT THE FIRST INCIDENT AND AM MAKING IT AGAIN. i STOPPED THE COOKING, STIRRED THE PASTA AWAY FROM THE BOTTOM BEST AS i COULD AND AM HOPING FOR THE BEST.
aNY THOUGHTS ON WHAT i AM DOING WRONG? i FEEL i HAVE FOLLOWED YOUR DIRECTIONS TO THE LETTER.
Jenni says
January 8, 2019 at 9:20 pmThe Same thing happened to me. I stirred and started it back up and the burn notice came back on. This time after stopping it I noticed the bottom is quite charred. The pasta cooked and tasted fine, but hopefully I didn’t ruin the inner pot…I will let is soak for awhile and see how it comes out.
Tracy Latour says
August 2, 2018 at 8:05 amThis recipe was amazing. I have to do a few tweaks like ‘DO NOT’ USE ANGEL HAIR PASTA. IT WAS SLIGHTLY OVERCOOKED AND USE A LITTLE LESS PASTA. YOUR RECIPE ASKED FOR SPAGHETTI AND I SHOULD HAVE LISTENED. lol thANK YOU FOR SUCH A GREAT WEBSITE.
Marjorie @APinchOfHealthy says
August 2, 2018 at 1:34 pmGlad you enjoyed it!💖 Yes, angel hair would be overcooked. You’ll like traditional spaghetti pasta much better in this recipe.👌🏻