FamilyProof

Instant Pot Spaghetti Recipe for Busy Weeknights

By Krista Gambacorta

Plate of spaghetti
Credit: Adobe Stock
Plate of spaghetti. Credit: Adobe Stock

Difficulty Level: easy

10 min Prep
20 min Cook
30 min Total
4 Servings

The Instant Pot is an almost magical device that can turn hastily put-together ingredients into something perfectly cooked, quickly. In this spaghetti recipe, the need to have multiple pots on the go is over. The ingredients we all know and love get placed into the Instant Pot, and 20 minutes later, you’re eating fantastic spaghetti with very little cooking or cleanup hassle.

If you’re looking for a classic family dinner, this is the perfect recipe. The pressure cooker helps the noodles soak up the sauce, so the spaghetti has flavor throughout. It’s hearty, comforting, and simple. Check out the ingredients and cooking steps below.

Instant Pot Spaghetti Ingredients

  • 1 tablespoon of olive oil
  • 1 pound of ground beef
  • 1 teaspoon of kosher salt
  • 1 teaspoon of Italian seasoning
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 2 cloves of garlic, minced
  • 1 24-ounce jar of marinara sauce or spaghetti sauce
  • 2 cups of water
  • 8 ounces of dry spaghetti, broken in half
  • 1/4 cup of grated Parmesan cheese, plus more for serving
  • Fresh basil, for garnish

Instant Pot Spaghetti Instructions

  1. Set the Instant Pot to Sauté.
  2. Add the olive oil and ground beef.
  3. Cook the beef for 5 minutes, breaking it apart with a spoon, until browned. Drain any extra grease as it cooks.
  4. Add the salt, Italian seasoning, garlic powder, onion powder, and minced garlic. Stir for 30 seconds.
  5. Pour in 1/2 cup of the water.
  6. Scrape the bottom of the pot well so nothing is stuck.
  7. Add the marinara sauce and stir it into the beef.
  8. Place the broken spaghetti on top in a loose crisscross pattern. Do not dump it in one solid pile, as that will cause clumping.
  9. Pour the remaining 1 1/2 cups water over the pasta and gently press the noodles down so they are mostly covered. Do not stir.
  10. Lock the lid and set the Instant Pot to High Pressure for 8 minutes.
  11. When the time is up, do a quick release.
  12. Stir the spaghetti well. It may look a little saucy at first, but the pasta will absorb more liquid as it sits.
  13. Let it rest for 8 minutes before stirring in the Parmesan cheese.
  14. Serve warm with extra Parmesan and fresh basil on top.

Nutrition

Calories: 600cal
Carbohydrate: 56g
Protein: 32g
Fat: 27g
Cholesterol: 80mg
Sodium: 1250mg