Instant Pot Spaghetti

5 from 7 votes

This Instant Pot Spaghetti is a no-fuss, mouthwatering dinner that is ready in just 20 minutes! This delicious, one pot recipe combines ground beef (or use Italian sausage if you prefer), onion, garlic and a scrumptious sauce all cooked to perfection with your favorite spaghetti. Perfect for busy weeknights when you need a delicious, filling, family-friendly meal, fast!

Course Main Course, Main Dish

Cuisine Italian

Keyword instant pot spaghetti, spaghetti in instant pot, spaghetti instant pot

Prep Time 5

Cook Time 15

Servings

Calories 507kcal

Author Trish - Mom On Timeout

Ingredients

1 pound lean ground beef or Italian sausage or use half and half
1 tablespoon extra virgin olive oil
½ medium onion diced or use ½ teaspoon onion powder
2 teaspoons minced garlic or use ½ teaspoon garlic powder
2 teaspoons Italian seasoning
½ teaspoon salt
2 ½ cups low sodium beef broth or stock, divided (chicken broth or water can also be used)
16 ounces spaghetti noodles
48 ounces spaghetti sauce (use your favorite brand and flavor)
½ cup grated Parmesan cheese freshly grated

Garnish (optional)

grated Parmesan cheese
chopped basil
chopped parsley
crushed red pepper flakes

Instructions

Set the instant pot to sauté mode. Add olive oil to the pot and then add the ground beef. Break it up with a wooden spoon or silicone spatula. Cook for about 3 to 4 minutes and then add the diced onion. Continue cooking for another 2 to 3 minutes or until the meat is mostly cooked.
Stir in the minced garlic, Italian seasoning and salt and cook for an additional minute, stirring frequently. Turn off the heat.
Stir in ½ cup of beef broth.
Break the spaghetti in half and sprinkle it into the instant pot, criss-crossing the noodles and making sure the spaghetti doesn’t lay in a big clump.
Pour the spaghetti sauce over the noodles followed by the remaining 2 cups of beef broth. Gently press the spaghetti down with a spatula ensuring it’s covered by liquid.
Place on the lid on the Instant Pot and lock it into place. Turn the valve to the ‘sealing’ position.
Pressure cook on high for 8 minutes (this does not include the time needed to pressurize the pot.
When finished, open the quick release valve to manually release the pressure.
Carefully remove the lid from the Instant Pot. Stir the spaghetti well to incorporate any standing liquid.
Add the grated Parmesan cheese and stir to combine.
Serve immediately with additional fresh grated Parmesan, fresh basil and/or red pepper flakes. Garlic bread on the side is a must!

Video

Notes

Storage Information

Leftover spaghetti should be stored in an airtight container and refrigerated for up to 3 days.

To freeze, let spaghetti cool and then transfer to a freezer safe, airtight container for up to 3 months. To thaw, place in the fridge overnight. Reheat by warming spaghetti in the microwave or on the stove top until heated through. Stir in a tablespoon or so of water or broth so the spaghetti isn’t too dry.

Nutrition