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 minutesminutes
Cook Time 15 minutesminutes
Servings 6
Calories 507kcal
Author Trish - Mom On Timeout
Ingredients
1poundlean ground beef or Italian sausage or use half and half
1tablespoonextra virgin olive oil
½medium oniondiced or use ½ teaspoon onion powder
2teaspoonsminced garlic or use ½ teaspoon garlic powder
2 ½cupslow sodium beef broth or stock, divided (chicken broth or water can also be used)
16ouncesspaghetti noodles
48ouncesspaghetti sauce (use your favorite brand and flavor)
½cupgrated Parmesan cheesefreshly 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 InformationLeftover 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.