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Instant Pot Spaghetti Recipe

Instant Pot Spaghetti – The EASIEST way to make spaghetti! Perfect for those busy nights where you need dinner to come together quickly. This spaghetti recipe is cooked in just one pot, making the clean up a breeze!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: instant pot spaghetti, instant pot spaghetti recipe, spaghetti in instant pot, spaghetti instant pot
Servings: 6
Calories: 354kcal
Author: Jamielyn Nye

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 3/4 pound lean ground beef
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 12 ounces uncooked spaghetti noodles (about 3/4 package)
  • 24 ounce jar spaghetti sauce
  • 14 ounce can petite diced tomatoes
  • 2 2/3 cups water

For serving (optional): Chopped basil or parsley and parmesan cheese

    Instructions

    • Set instant pot to saute and add the onions and garlic. Cook a minute and then add in the ground beef, salt and pepper. Cook until lightly browned. Drain any grease if needed and season to taste. Then turn the instant pot off. 
    • Break the noodles in half and layer (crisscross) on top of the meat in the instant pot. Then pour the spaghetti sauce, tomatoes and water over top. 
    • Seal the instant pot and set it to manual, high pressure for 7 minutes. When the time is up, use the quick release (with a glove) and stand back. Remove the lid and toss the spaghetti with tongs. Let sit for a minute or two to release extra liquid and then serve while hot. 
    • Top instant pot spaghetti with shredded parmesan and basil if desired. 

    Video

    Notes

    • Can easily omit ground beef if you'd prefer noodles only. 

    Nutrition

    Calories: 354kcal | Carbohydrates: 55g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 917mg | Potassium: 911mg | Fiber: 5g | Sugar: 10g | Vitamin A: 633IU | Vitamin C: 15mg | Calcium: 57mg | Iron: 4mg