Instant Pot Spaghetti

Published Date: February 15, 2022

If you’re looking for an easy weeknight dinner that takes minimal prep and very little time to cook, this Instant Pot Spaghetti is exactly what you’re looking for! It’s fast, simple, and loaded with delicious flavor! Add this one pot meal to your go-to, easy dinner ideas list!

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PRESSURE COOKER SPAGHETTI IS LITERALLY THE BEST 

I truly believe that using an Instant Pot is the best way to cook spaghetti and ground beef. Cooking noodles in an IP can sometimes be tricky if you don’t have the water ratio just right, but I’ve tested and made this recipe tons, so you know it will turn out perfectly every time. The spaghetti noodles are cooked to perfection, and every bite is balanced with tomato flavoring and spices.

TRY SOME OF MY OTHER PASTA FAVES:

If you LOVE easy dinners much as I do, you may want to check out a few of my other recipes: Hamburger Mac & Cheese, Drunken Noodles, Instant Pot Chicken Noodle Soup

WHY YOU’LL LOVE THIS EASY INSTANT POT SPAGHETTI RECIPE

  • It’s the perfect way to make dinner because it’s all cooked in one pot. Seriously, Instant Pot One Pot Spaghetti is a game changer since you won’t have to deal with a huge pile of dirty dishes in the sink! 
  • The entire recipe takes just 30 minutes from start to finish. (and once you add in the ingredients, it’s pretty much hands-off!) 
  • Making spaghetti in the Instant Pot is perfect for beginners or those who are Instant Pot pros. It’s a universally simple recipe. 
  • This is the best spaghetti to make for busy weeknights since it’s so fast to make!
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INGREDIENTS USED

  • Olive oil
  • Ground beef
  • Italian seasoning
  • Garlic powder
  • Onion powder
  • Sugar
  • Pasta sauce 
  • Diced tomatoes (or crushed)
  • Water
  • Spaghetti noodles
  • Salt/pepper

*see recipe card for detailed measurements

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KITCHEN SUPPLIES YOU’LL NEED

  • Instant Pot
  • Wooden spoon
  • Measuring spoons

HOW TO MAKE GROUND BEEF SPAGHETTI

Step 1: Mix together the sauce and ingredients. Just add all the ingredients into a bowl and mix together.

Step 2: Cook the ground beef. Turn the Instant Pot to saute and heat up the olive oil. Once it’s hot, add the ground beef and cook it until it’s cooked all the way through and browned. There will more than likely be excess grease – just dump that out and move on with the rest of the recipe. (If you can use lean ground beef, this will cut down on the excess grease!)

Step 3: Add water to the Instant Pot. Just pour two cups of water over the top of the browned ground beef. This will help to cook the noodles.

Step 4: Break the spaghetti noodles and add them to the Instant Pot. Some people break noodles in half, some in smaller portions. It’s up to you how long you want your noodles to be. (and remember – you’re not feeding an army here! Those noodles will make a bigger batch than you realize!) 

Step 5: Add the pasta sauce and spices. Toss them all in there and make sure that it covers the beef and noodles completely. You should have enough sauce that it covers everything that’s in the pressure cooker. 

Step 6: Seal and cook on high. Resist the urge to stir the ingredients. Don’t do it! Just put on the lid, seal it, and cook on high for 8 minutes. 

Step 7: Quick release and stir. Once the cooking time has passed, it’s time to do a quick release and stir. Leave off the lid and let it thicken up for a few minutes before scooping out and serving. 

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HELPFUL TIPS & TRICKS

  • Don’t forget to deglaze the bottom of the Instant Pot after you cook the ground beef. All you have to do is use a wooden spoon and scrape off that goodness on the bottom of the pot. Trust me – this is where the flavor is! And if you don’t deglaze, any remnants stuck to the bottom of the pot will likely force your IP into “burn mode” and char the bottom of the pot, not allowing you to keep cooking. …I know this because it’s happened to me!
  • If you’re worried that it seems like there is too much liquid in the recipe, don’t. Adding in the 2 cups of water is what the uncooked noodles need to cook perfectly in the electric pressure cooker. If you don’t add that much, you might get the dreaded “burn notice” and no one has time for that.
  • Keep calm if the pressure cooker pasta and sauce look a little thin once you take off the lid. It will thicken up as it cools. Just be patient (even though it’s sooo hard to do!) and give it a few extra minutes of time. 

SUBSTITUTIONS AND VARIATIONS

  • Can I leave out the meat? Yes, if you want to make this vegetarian or meat-free, just omit the ground beef and go on with the rest of the recipe. This would be a great time to add in some other vegetables too! 
  • Can I use fresh tomatoes instead of canned tomatoes? You bet. Fresh tomatoes have an amazing flavor that can’t be topped. Wash them, chop them, and use them in place of the canned tomatoes in the recipe. 
  • Needing a gluten-free spaghetti recipe? Swap out the spaghetti noodles for gluten-free noodles instead. 
  • What seasonings can I add to this pressure cooker pasta recipe? If you like heat, a dash of cayenne pepper will go a long way. You can also add in parmesan cheese, extra garlic, and even dried cilantro, too. 
  • Craving a creamy texture to pair with your tender spaghetti noodles? Add in a little bit of cream cheese and get ready to love spaghetti even more.
  • If you want to use whole wheat pasta noodles, swap out the thin spaghetti and use whole wheat spaghetti instead. This easy meal makes it so simple for variations like that!
  • Want to add homemade spaghetti sauce? Add it in! If you have your own sauce, use that. Homemade recipes are some of my favorite things!
  • Looking for topping suggestions? A little bit of fresh basil adds so much flavor! I also think that adding some red pepper flakes to your own bowl of noodles kicks up the heat perfectly.
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STORAGE NOTES

Don’t let anyone tell you that leftover spaghetti isn’t delicious! It’s one of those dishes that just gets better with time, in my opinion. Make sure to let the spaghetti cool down all the way before adding it to an airtight container and storing it in the fridge. 

FREQUENTLY ASKED QUESTIONS

What other meats can be added to spaghetti?

Any type of ground meat will work. Using ground turkey, ground pork, Italian sausage are all great options that will still give a hearty bite with the noodles and tomatoes. 

Can I freeze cooked spaghetti?

Yes, you can store cooked spaghetti in a freezer-safe bag or container and store it in the freezer for up to 2 months. Talk about the perfect way to meal plan ahead! 

How long does spaghetti noodles with ground beef last in the fridge?

Any leftovers should be eaten within 3-5 days. You can reheat in the microwave or low and slow on the stovetop, too. This amazing Instant Pot Spaghetti recipe is the perfect way to have leftovers for the whole family.

What side dishes pair well with spaghetti? 

I like lighter side dish options when I’m eating pasta, so I tend to lean towards salads and steamed veggies. I also think that a nice garlic bread would be amazing, too!

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If you’ve made this recipe or any other recipe on my site, let me know in the comment section how they turned out. We love hearing from you! You can also follow along with me on FACEBOOK AND INSTAGRAM to see more colorful recipes!

More Easy Instant Pot Recipes

Spaghetti sauce and noodles in a green bowl in front of an Instant Pot.
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Instant Pot Spaghetti

Instant Pot Spaghetti is a simple and hearty weeknight meal that everyone in the family will love.
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Instant Pot Spaghetti
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 4 servings
Calories: 823kcal

Equipment

  • Instant Pot
  • Wooden spoon
  • Measuring cups + Measuring spoons

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon sugar
  • 1 can pasta sauce, 24 ounces
  • 1 can diced or crushed tomatoes (or tomato paste), 14.5 ounces
  • 2 cups water
  • 16 ounces spaghetti noodles

Instructions

  • Add all the ingredients to a bowl and mix together with a fork. 
  • Turn the Instant Pot to saute and heat up the olive oil. Once it's hot, add the ground beef and cook it until it's cooked all the way through and browned. There will more than likely be excess grease – just dump that out and move on with the rest of the recipe. (If you can use lean ground beef, this will cut down on the excess grease!)
  • Pour two cups of water over the top of the browned ground beef. This will help to cook the noodles.
  • Break the spaghetti noodles and add them to the Instant Pot. Some people break noodles in half, some in smaller portions. It's up to you how long you want your noodles to be.
  • Add the pasta sauce and spices. Toss them all in there and make sure that it covers the beef and noodles completely. You should have enough sauce that it covers everything that's in the pressure cooker. 
  • Seal and cook on high. Resist the urge to store the ingredients. Don't do it! Just put on the lid, seal it, and cook on high for 8 minutes.
  • Once the cooking time has passed, it's time to do a quick release and stir. Leave off the lid and let it thicken up for a few minutes before scooping out and serving. 

Notes

STORAGE NOTES
Make sure to let the spaghetti cool down all the way before adding it to an airtight container and storing it in the fridge
HELPFUL TIPS & TRICKS
  • Don’t forget to deglaze the bottom of the Instant Pot after you cook the ground beef. All you have to do is use a wooden spoon and scrape off that goodness on the bottom of the pot.
  • If you’re worried that it seems like there is too much liquid in the recipe, don’t. Adding in the 2 cups of water is what the uncooked noodles need to cook perfectly in the electric pressure cooker. If you don’t add that much, you might get the dreaded “burn notice” and no one has time for that.
  • Keep calm if the pressure cooker pasta and sauce look a little thin once you take off the lid. It will thicken up as it cools. Just be patient (even though it’s sooo hard to do!) and give it a few extra minutes of time. 

Nutrition

Calories: 823kcal | Carbohydrates: 104g | Protein: 38g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1698mg | Potassium: 1453mg | Fiber: 9g | Sugar: 15g | Vitamin A: 975IU | Vitamin C: 22mg | Calcium: 125mg | Iron: 7mg
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles
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