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
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Set the Instant Pot to sautee, and add the ground beef.
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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.
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Cook until fully browned, about 7 minutes, and then remove the inner pot will heat protection, such as an over mitt.
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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.
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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.
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First, add water to the inner pot, plus remaining salt. Note: The order of ingredients is very important! And NOT stirring is also important.
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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.
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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.
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Add the cooked beef back to the pot, right on top of the noodles.
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Pour the jar of pasta sauce on top, and again, do NOT stir at all.
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Place the lid on the pot, and set to high pressure for 4 minutes.
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Let the pot release naturally for 5 minutes, and then release the remaining pressure with the manual pressure release.
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After the pressure indicator has lowered, remove the lid carefully. It will look pretty watery at this point.
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Use tongs to stir well, and pick apart any stuck pieces. There will be a few stuck pieces.
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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.
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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.
raul murria says
Just made it on an 8 qt due evo plus…followed recipe exactly,, no issues whatsoever!
Marjorie @APinchOfHealthy says
I am glad you enjoyed it, Raul!🙌🏻
Kalie says
I did this but feel like the noodles should have had maybe 2 more minutes. I also added chicken broth instead of just water and it tasted amazing!
Joyce says
I’ve made this in an 8-qt model twice with no issues. I turn it off between draining the meat and turning it on to pressure cook. Maybe that helps with a burn warning? Otherwise I follow all the directions exactly—order of ingredients, cross-crossing the noodles in 3 handfuls, no stirring, etc.
If anything I prefer my noodles not as well done but I’m afraid 3 minutes won’t be long enough. But it’s really not a big deal. I also add another jar of sauce once it’s all cooked and settled (we like our spaghetti quite saucy). Love this recipe!
Marjorie @APinchOfHealthy says
That is great to know, Joyce. I am glad you enjoyed it, Joyce! Thanks for taking the time to let me know.💖
Jeff Reid says
Do I start the 5 min natural release at end of cook time or when the release valve drops?
Marjorie @APinchOfHealthy says
Hi Jeff! You start it after the pressure cook cycle has ended. The pot (if you are using an Instant Pot) will count it down for you. Release any remaining pressure after that 5 minutes with the quick release valve. I hope you enjoy it!
Sandi Brookshire says
Delish! Used this recipe last evening in my 6.5 Ninja Foodi and it turned out oh, so good!!
Followed your recipe exactly using fresh Italian sausage instead and added chopped peppers and onions. Yes, it does look a watery hot mess when you open up the lid (LOL) and a few pasta noodles slightly browned and stuck together, but stirred for 5 minutes and the results were even better than I imagined.
Served with a salad and french bread and there were absolutely no leftovers! But, the best part, one pot cleanup…now that’s what this Mamma is talking about!!
Marjorie @APinchOfHealthy says
I am so happy to hear how much you enjoyed it, Sandi!💖
ragasharma says
this is a nice recipe, thanks for sharing.
April Peters says
Could I use 1/2 a box of spaghetti instead?
Marjorie @APinchOfHealthy says
Hi April. Yes! You could either cut the entire recipe in half. Or if you just like more sauce and less pasta, half the water and pasta only. Hope that helps!
Christina says
I just made this in my 8 quart “instant pot”, turned out great, no problems
Marjorie @APinchOfHealthy says
Great to know, Christina! I am glad you enjoyed it.
Allie says
I didn’t see any comments on it, but I read on another recipe that you gotta deglaze that pot to not get the burn notice. I used your recipe, deglazed the pot, didn’t have a full jar of sauce so I used a can of diced tomatoes (oops later realized it said chili ready, it was a sauce with a bit of bite, still good), also added a bell pepper cut over the meat. No burn, was yes quite watery after doing the 5 minute natural release. Used the tongs to separate and after about 20 minutes — every 5 minutes tossing with tongs, sauce thickened up. Ok granted on the stove boil pasta, doing sauce different pans etc would of taken less time, I think being pressure cooked sends that sauce into the noodle where the other is just on top
Leandra says
I ended up with he dreaded ‘burn’ message dilemma so I thought I’d comment here for those with similar problems because I did manage to rescue the dish and it turned out quite tasty. I followed the directions with care in terms of the order and amounts but I used ground turkey rather than beef. . I did add some garlic (the frozen cubes from trader joe’s) when browning the meat and substitute chicken stock for 2 cups of the water. When I got the first burn message I tried carefully getting the spatula under the food to scrape the bottom and then tried setting it to pressure cook again. Got the burn message again but at this point noticed the pasta was ALMOST done. So, I stirred the pot, tossed in some frozen peas and mozzarella and set it to pressure cook again. When the burn message popped up again, I did the quick release and served and by chance it came out just perfect.
Marjorie @APinchOfHealthy says
Thanks for sharing, Leandra! I am glad it ended up turning out alright.
Nicholas Yazzie says
What happens if I don’t remove the meat and put the water, spaghetti, and sauce on top?
I guess we’ll find out!
Marjorie @APinchOfHealthy says
I got a burn error when I tried it this way, but it could work. 🤷🏼♀️