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Closeup twirling Instant Pot spaghetti on a fork on a white plate

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


  • 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


  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 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.

Nutrition Facts
Instant Pot Spaghetti (one pot)
Amount Per Serving
Calories 381 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 40mg13%
Sodium 1214mg53%
Potassium 561mg16%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 6g7%
Protein 18g36%
Vitamin A 640IU13%
Vitamin C 5.9mg7%
Calcium 33mg3%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.