Here’s an easy 10 minute Instant Pot spaghetti recipe that’s one of our favorite one pot meals ever! A family favorite dinner that you just dump and go and only requires a few ingredients to make. A complete pasta dish that feeds all five of us for under ten dollars, that’s a big win in my book!
Oh one of our favorite meals was cooked tonight but much faster than usual! I am obsessed with my new pressure cooker and 6 other devices in one now and had to make Instant Pot spaghetti in it to see just how much easier it would be. Of course it was easier, everything seems to be cooked in this all in one pot and it came out perfectly in just 10 minutes! Let us share how you too can make this favorite dish so quickly, it’s now one of our favorite Instant Pot recipes. 😉 (originally published 2/17)
So yummy right! Put into a cute pasta bowl, topped with some parmesan cheese and a side of bread and you’ve got a great meal that I’d say almost everyone loves…everyone here anyway (perfect for when a lot of company comes over).
This is what you’ll need to make our easy Instant Pot Spaghetti
- Ground beef (or ground turkey, or leave out but tastier with meat to us)
- Spaghetti sauce (1 jar, this is what I usually use)
- Spaghetti noodles (this is what I usually use, I use half the box so it’s enough for 2 batches)
- Onion (optional but gives great flavor)
- Garlic (optional but I use already minced and it is really yummy)
- Instant pot or pressure cooker (this is the one I have)
Just in case you get the burn message displayed on your machine here is how to deglaze your Instant Pot so you can resume cooking.
If you’ve never cooked spaghetti in one pot before it is so much easier than cooking everything separately and the noodles turn out perfectly!
Instead of boiling them all on their own you’re just adding some water to the overall mixture so it absorbs it from there.
In just 15 minutes total (including prep and browning your meat) you have a perfect pot of spaghetti!
If you want more than what the recipe calls for I would recommend making two batches separately, it doesn’t turn out properly if you double it all in one pot (6 qt. size anyway).
If you love our easy Instant Pot spaghetti you may be looking for more easy Instant Pot recipes, here are a few others:
Instant Pot Spaghetti
Ingredients
- 1 lb ground beef or leave out if you wish
- 1/4 c onion diced
- 1 tsp garlic minced
- 1 jar spaghetti sauce (24 oz)
- 2 c water
- 8 oz spaghetti noodles
- 2 tbsp olive oil
- 1 tsp salt optional, to taste
Instructions
- Put Instant Pot on saute.
- Add olive oil, onions, and garlic and cook until onions are softened a bit.
- Add ground beef and cook until pink is gone. Drain grease or leave in, your choice.
- Turn IP or pressure cooker to manual, high pressure.
- Add jar of spaghetti sauce, water, break noodles into 3rds and push noodles into liquid until they are covered. (do not stir)
- Secure lid, close steam valve and set to 10 minutes (if you want more al dente set for a bit less time).
- Quick release when it beeps, stir and serve. Done!
- ** Do not recommend doubling this recipe as it will not turn out properly. Make two batches separately if you want more.
If you let it sit what little liquid is there will get soaked up by the noodles and thicken a bit too. It stays well inside the Instant Pot for quite some time so even if we are all getting home at different times everyone can enjoy this Instant Pot spaghetti dish.Throw a loaf of french bread in the oven to warm and top with some parmesan cheese and it’s one of our favorite Instant Pot recipes, you can find many more easy dishes on my site too if you’re looking for another IP meal!
It is one of our favorite dinners because it is really quick to throw together and I always have the ingredients in my cupboard. It is one of the most popular cheap Instant Pot recipes too at less than $10 to feed 5-6 people which is pretty amazing.
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I have used a full pound of pasta and have never had a problem with it in my 6qt Duo. I love the simplicity of the recipe. If you use 1lb pasta, just add a pasta jar full of water. I cook for half the time on the box. Always al-dente. Thank you!
just bought an instant pot! Can’t wait to try this.
This looks absolutely delicious! Love how simple this is!
Yes, the simplest.
I just got an IP last month and made this recipe for my first meal. It turned out wonderful. However, some of the noodles were stuck together in clumps. 🙁 Have no clue why or what I should do different for the next time).
I use this recipe every time I make spaghetti now, thank you!
In case anyone wants to know, sometimes I use a 14 ounce bag of frozen meatballs instead of ground beef, and it works perfectly. I just saute my onions and garlic, and then I add the frozen meatballs when I add the sauce and water.
I haven’t tried this yet because I stocked up on some thin spaghetti a few weeks ago before I bought my instant pot. The cooking times on the packages for stove top cooking are 6, 5, and 3 minutes. I haven’t found any information about adjusting the cooking times for thinner types of spaghetti. Can anyone help? Thanks
I use Spaghettini, which is thinner than Spaghetti, at the same cooking times; works just fine for me.
great jar normal size box
Could I use frozen ground beef? If yes, what do I adjust the cooking time to?
Why do you not recommend doubling it? What happens with it? My kids eat a lot and I don’t think one batch would work but don’t really want to make it into two batches.
I used 1 cup water + 1 extra jar of sauce to avoid it being watery. I also used pot size noodles and it was perfect.
Made this last night using whole wheat spaghetti (more like 11 oz) and ground turkey (Mighty Spark brand). Followed the recipe with everything else, and wss blown away by the fantastic taste and texture. For the two of us, this is 3 to 4 good meals. Love this recipe. Oh, I did add some green pepper to the pot, as I had a small fresh one from a neighbor.
I have the instant pot and when I put it in manual, it will not let me put it on high… it even says in the user manual that the adjust option to change it to less, normal or more will not work in manual mode… any insight to this?
Only older versions have the manual button, mine has it. You press manual, then pressure, then the pressure button again to change from high to low pressure. It is the pressure button that adjusts it but on older versions you have to press manual first, then pressure.
I modified this recipe to use our home canned tomatoes and oven roasted tomato sauce with garlic and basil. Instead of the jarred spaghetti sauce and water, I used 1 cup beef broth, 1 pint home canned tomatoes, and 1 pint home made tomato sauce. Added 1.5 tsp salt and 1/4 tsp cayenne pepper. So good! Thanks!
Glad you found your own way using these basic instructions and loved it too.
I love this recipe but it always burns for me. We are vegetarians so I don’t use meat. Should I add something to make up for that?
Maybe put slices of onions and bell pepper at the bottom if you like that.
Have you thought about chopped, sauted meaty pieces of portobello mushrooms? That might pump up the volume a bit for you!
Made this tonight. Was really good but needed some salt. I reduced time to 9 minutes and think next time I will go 8 minutes as I really like my noodles a little more firm. Very impressed as this is only my 3rd time cooking in my Insta Pot.
Mine is a bit watery. Maybe my box didn’t have quite 8oz left, but it’s still pretty watery for what I’m used to with spaghetti. Any advice?
If you didn’t have enough noodles that would make it watery, that term is somewhat subjective though. You could add a bit less water but you do need that liquid to reach pressure and not trigger the burn function. I’d just add a bit more noodles next time.
Tried this tonight an it worked great, Do you have a lasagna recipe ?
I make IP lasagna casserole…way easier to make with the same great taste. https://temeculablogs.com/pressure-cooker-lasagna-casserole/
found this recipe today 7/10/18 and made it 30 mins. later.
used 1 1/2 lb. ground chuck & Radiatore pasta. came out perfect!
thanx for posting.
Yes!!
It was delicious and a hit with my boys! I used GF brown rice speghetti and it turned out a little mushy (but it still had good flavor and was delicious). I will definitely make it with regular or whole wheat speghetti next time:).
Do these ingredients and measurements work for whole wheat spaghetti.
I haven’t used whole wheat
I just made this using 8 oz of whole wheat linguine and it turned out well for me.
I have made this numerous times exactly as the recipe states and it has ALWAYS turned out absolutely delicious !!! This is now a staple in our house ! Thank you for providing us with wonderful recipes !
Thank you! This is fantastic! So incredibly easy to make, no problems at all. I made it for my parents and they loved it. This is impressive considering my mom’s meatball and spaghetti is legendary. I made a second pot for meal prep for the week. Both times it came out perfectly. No burn warnings etc. super simple and so tasty! Thanks!
This is the third time I have made this but I don’t use meat. I put olive oil on the bottom of the insert, two cups of water, 8oz spaghetti and one 24 oz jar of sauce and I ALWAYS get the burn notice. What am I doing wrong? Should I do low pressure instead of high pressure? I get the burn notice before or right when it comes to pressure. TIA
This recipe was delicious but I did have trouble with the burn setting. Is there a trick to how to order the ingredients so I don’t get this message? It seems the sauce burned, not the spaghetti…. My solution was to finish cooking in a pot for another few minutes and it tasted great.
Haven’t had anyone else report this. An important step to make sure burn doesn’t occur is to make sure to turn your IP off completely after cooking the meat and let it rest for several minutes before starting it again with all the other ingredients. Also scrape the bottom of the pot after meat is done before turning back on for final steps.
Deglaze the pot is the missing step to prevent burn message.
I have made this recipe exactly as listed about a dozen times and never had a burn message. Did you remember to add 2 cups of water?
Glad you’ve had success each time, it’s one of our go to recipes.
I’ve heard that if you put the tomatoes in last and don’t stir it in until after cooking you can avoid the burn. It’s because it is thick with a high sugar content that cases the burning.
I make the spaghetti recipe quite a bit like yours.
Saute the sausage meat (may add a little oil if lean meat) (I make my own sausage meat (half ground turkey, half ground pork with the seasonings), if little fat, leave it. While this is cooking, prepare the sauce.
In separate med-large pyrex bowl, mix 24 oz bottle spaghetti sauce with (1) 14 oz. can stewed tomatoes (don’t drain it), 1/2 can water, add oregano, rosemary, garlic powder, onion powder. Use an immersion blender to pulverize the tomatoes into a smoother sauce.
Meat is cooked, (having the saute still on saves coming to pressure time cause the pan is hot) Break noodles in half (use 8 oz, it is a half pkg of 16 oz noodles), criss-cross the spaghetti noodles over the meat to prevent clumping- sticking noodles.
Pour over the noodles and meat. Close lock lid, close vent, Press manual, (make sure it is on pressure) 10 minutes, quick release, stir.
I’ve made this twice and it’s turned out perfect both times! Was wondering if you’ve ever tried beef broth instead of the 2 cups of water for even more flavor? I think the water may dilute the taste of the sauce somewhat. Otherwise, it’s my new way to make spaghetti!!
You totally could!
I found this recipe a couple months ago and now it’s something we make at least once a week. We use beef broth every time and it’s very tasty!
OH Yeah!!!
I doubled this recipe in the 8 quart and it came out perfect!
So glad!!
Why does BURN keep flashing?
Deglaze the pot is the missing step to prevent burn message.
How long did you cook for when the recipe is doubled?
This is very good, I just got the instapot a few days ago. A bit confused though. I followed the directions, set of for ten minutes, about 10 mins later I heard the beep, was all excited, but then the 10 minutes showed up and started counting down? Does this mean the actual “10 mins” does not start til then? It is just getting up to pressure during the first 10 mins? (I am making it again now, don’t know how to make anything else 🤓)
Yes it is 10 minute cook time, it takes a bit to warm up.
Yes, the 10 minutes starts after the Pot is pressurized. That takes a bit of time.
Heyyy, I really wanna try this out but have few questions, one can I use poultry in this recipe, second can I add few veges in this too. Will be making it on family dinner on sunday please reply before that.
I just tried this with 4 bonelss skinless chicken thighs and it turned out great. Also added a little red wine and a can of mushrooms with liquid.
Yeah!!
worked really good for me, though I found it a bit bland, next time I will put in a can of diced tomatos too and a couple table spoons tomato paste. Maybe some chili powder for some zing…..
Try adding a good amount of sherry to this. You will love it.
Made this for the first time . I will defiantly make again . So easy . Yummy 😋
OH good!!
Very good. We made this tonight for the first time. We will make this again. No issues. Thanks for sharing.
I have made this twice now and both times the noodles clumped together??
Make sure you aren’t stirring it together and you break the spaghetti noodles before putting in. You might try a different smaller noodle next time like penne or rotini.
I made this tonight and it was very good! I used a jar of Vodka Sauce and a can of drained roasted tomatoes. I also used a pound of ground turkey and a pound of ground beef. The 8 ounces of noodles the recipe calls for was more than enough. I followed the rest of the recipe verbatim. There is no need to increase the cooking time when using two pounds of meet vs one (as mentioned in the directions). Very good! Feel free to add extras like mushrooms or peppers 🙂 yummy!
Awesome!
This is the 2nd meal I’ve made in my IP, it seems like everything I cook needs sale, but it’s always very tasty. This was very good, the only thing I did different was I did stir the noodles in and very few clumped together.
I have tried this twice and can’t figure out what I am doing wrong. I follow the directions, I put it on manual and set the time to 10 but the time never counts down and what should have taken 10 minutes ended up taking about an hour. What am I doing wrong? Getting very frustrated with it.
You need to press manual, then press pressure and make sure the high light is on. If the light is on low press the pressure button again and it will switch to high.
I don’t have a pressure button. All I have is manual.
I am a new Instant Pot user and discovered a couple of things very quickly.
1. If your pot is not coming to pressure, make sure the vent is set to the seal position. What will happen is that the pot will actually vent until it comes to pressure, at which point the pin will rise, and the pot will remain sealed at pressure and cook.
2. Also, check to make sure the lid has been seated properly and that your gasket is installed and pushed in completely. Otherwise, it cannot come to pressure. Once you place the lid on the pot, make sure you have turned it completely clockwise so that it will not turn to close anymore.
3. Any time you use the pot in the sauté mode, DO NOT PUT THE COVER ON IT. It will make the seal, the rubber gasket under the lid, get wet. You must dry the underside of the lid and the gasket completely before setting the pot to use the pressure again. If this is wet, it cannot seal and the pot will not come to pressure.
4. When you finish sautéing, make sure you hit the cancel button when you are done sautéing. Then you can reset the pot to the pressure/manual mode.
5. Some pressure say “manual” and some say “pressure” setting. They are both the same thing.
Hope this helps some of you.
So mine is sticking horribly to the bottom and keeps saying “burn”!! What am I doing wrong???
Make sure you do NOT stir as it states in the recipe. Leave meat in a layer on the bottom, add all other ingredients on top of that and gently push noodles down to submerge. Do not stir.
I have a stainless steel insert and I ALWAYS use a non stick spray before cooking in it…Just a light mist so nothing sticks and clean up is simple.
Recipe was great! If I would do anything different I would reduce cooking and try 9 minutes. Portion size good for two people and still some leftovers!
Awesome!
I used 16 oz of spaghetti…and my IP never pressurized…do you think that’s why? I didn’t read the recipe close enough. instead of hamburger, I breaded chicken and turned this into chicken parm. besides the clumping, undercooked noodles, flavor was amazing!
So easy! So good! Thank you!
I added mushrooms and some chile peppers.
I was confused about the amount of water. Could you please specify amount. The noodles stuck together.
Says in the recipe, 2c. Two cups. Very few of my noodles stuck together and came apart when served.
I noticed the water was listed in the ingredients, but not in the directions. I assume you add it with the sauce. Sounds delicious.
I just got this pot for Christmas and was wanting to try something simple. My question is, do you brown the ground beef before putting it in the pot? I am confused.
Donna, I am making spaghetti in the IP right now, and I did brown the meat on the “sauté” setting before adding the other ingredients.
Yes you use saute function to brown the meat just as you would in a pan on the stovetop.
Did anyone experience the “burn” alarm when making this?
That seems to be when something is sticking. I had it say that but nothing was truly burning…just sticking and would have burned to the bottom. I was wondering if you have to use the lid when using saute. “Burning” seems to happen when I don’t have enough liquid.
Make sure you scrape the bottom of the pot and get all the little tidbits which get stuck after sauteing. Not only are these excellent flavor bites but that helps eliminate the burn notice.
Ive had it go off before if you dont let it cool a little when you switch from saute to pressure cook
I made this tonight, I have an 8qt DUO that I just got for Christmas. It was fabulous! I used a bit more meat and sauce, and same spaghetti (whole wheat). Yummy! Thanks for sharing.
So to layer in the pot first cooked beef with the onions and garlic, then the sauce, then the water then the noodles??? In that order?
I put the noodles first and then pour the water over them.. I added a bit of red wine too😚
I put the noodles first and then poured the water over them.. it says to then just push the noodles down into liquid- not stir.. I added a bit of red wine too😚
Love this! Turnout out perfect for my first IP cook. Thanks!! will def make again.
Good!!
It looks like you only put one cup of water in on the video…
not impressed. I followed the recipe to the T and the spaghetti turned out undercooked and stuck together into thick pieces of noodles. This is not my first time making pasta, just first time following this recipe. Unfortunately, this recipe is not a keeper for me 🙁
I had the same problem following a similar spaghetti recipe. Now I use “spiral” noodles, instead of the spaghetti noodles and I don’t have the problem of them sticking together anymore. Might be something to try if you don’t mind a different noodle type 🙂
This recipe is so delicious and easy! I have made it several times as written without modifications. The leftovers heat up very well too.
OH good!!
We made this tonight…our very first IP meal and it turned out perfect and delicious!!! Thank you for a wonderful recipe!! 😃
OH good!!
Can you add more sauce in place of water?
No. You’d need he water to cook the pasta and you need liquid to help the pot come to pressure.
You can use broth I place of the water….😊
You can use a paper towel to absorb the grease from the meat. Just stir it around in th pot after it’s browned, then toss the paper towel. Saves having to drain.
Yes you could do that too.
just made this in my 3 quart pot using half the ingredients and it was perfect.
Awesome, good to know…that is my next purchase.
Does the instant pot usually preheat for apx. 10 minutes before the timer shows up and it starts pressure cooking for 10 minutes?
Yep, then 10 minutes you set is the amount of time it will cook AFTER it pressurizes. This can take 5 to 20 mins usually. Using the sauté function as a preheating method can cut down on the amount of time to come to pressure.
This was my very first attempt at an Instant Pot recipe and I have to say it was sooooo easy and turned out great! Next time I might do half sausage and half ground beef, but I’m pretty happy with the way it turned out exactly as written.
First, thank you for posting this recipe. I have made it several times and always comes out yummy. I double the recipe, but I use an eight quart Instant Pot and bump the cook time up a minute. 🍝
Thanks for posting this! I was wondering if I could double with and 8 qt pot. Made this recipe tonight for just the two of us – but definitely with need to double it when the grandsons come to visit.
Just make sure you don’t fill past 3/4 mark inside pot.
Just got an IP. I saw this recipe and thought it looked simple enough for a newbie. I had everything at home except the pasta. Sent my husband to the store for spaghetti. He came home with linguini so I decide to wing it. I followed your recipe exactly, except for time. Took two rounds of cooking with a total time of 16 minutes for al dente. Great recipe. Thank you so much for sharing.
OH Yeah!!
Can I cut the recipe in half? Will the cooking time be the same?
If you click on the number of servings (6), you can change it to suit how many servings you want; for instance, I changed it to 12 servings because we feed our adult kids and their significant others a couple times a month for family dinners.
Do you change the settings on the instant pot? I don’t understand? Newbie
Don’t question the recipe. Done exactly as it’s written, it’s absolutely perfect! Loved it.
WHat will be the cooking time if frozen ground beef/turkey is used?
haha. i asked prematurely before watching the video. never mind, i saw that you used frozen ground meat. thanks.
I am an Instant Pot newbie and have already made your spaghetti 3-4 times. It is unbelievably easy and delicious. It has definitely become a staple in my household. I use thin spaghetti because I like a thinner noodle, but the cooking time still works. I love your recipes and look forward to trying more. Thank you!
Yeah!!!
How much per serving?
I put how many servings approx it feeds so you’d need to split by that many.
Can I use this recipes and use a whole spaghetti box? Well it come out good?
What about draining out the fat after browning the meat?
It is up to you, I usually do.
can i do this in 3 qt instant pot or do i need to change measurements?
How much cook time if I use angel hair pasta?
Maybe 7 minutes instead of 10
Brand new to the IP and feel like I’m finally coming into my own with just regular cooking. So stupid question. There are just two of us. If I cut the recipe – or any other recipe – in half are there any other adjustments I need to make? Is it possible to just half everything? If I do half everything how does this effect the cooking time? Or does it not matter? Any guidance is VERY much appreciated! Thank you!
Do you drain the fat from the meat? Would love to try this but don’t like the idea of keeping all the fat in there…
If I buy very lean ground beef I don’t bother but other times I do, it is totally up to you. Either way it is our go to meal.
New to IP. This was our second meal and we loved how easy it was. Made it in our RV where space is limited. No problem! Used our 6 quarter. This dish was fantastic!!
Yeah!! Always thought IPs would be a perfect way to cook in an rv!
Just unboxed my Instant Pot and this was the first recipe I found. Tried and my boys raved! Perfect dinner and now I’m inspired to use the IP every night! Thank you!
OH yeah!! So glad…have a ton more here for you: https://temeculablogs.com/instant-pot-recipes/
I made this recipe exactly as written and it turned out wonderfully! The pasta was cooked perfectly and the sauce was lovely consistency. I have a 12 month old and a 6 week old, it is so easy to pop everything together and tend to the babies while dinner cooks. Thank you so much for this yummy and super easy recipe! 🙂
I made this the other night. It was so good I just had to come back and leave a comment. I LOVED the one pot cleanup! I used ground turkey because it was on sale and you’d never have known the difference. The only thing I did different is I put about half of the jar of sauce on the browned meat then spread out the broken spaghetti on top of that, then added the rest of the sauce and water. Wonderful, wonderful!
Thank you!
For those who were asking, I doubled this recipe in my 8 quart and it came out absolutely perfect!! I doubled all ingredients–I actually used half ground beef, half ground sausage–highly recommend. Same 10 minute cooking time. Delicious–a definite keeper!!
Perfect. Making this tonight and I have the 8 qt and will get sausage
Does this recipe really work well doubled for the 8qt cooker? Do you have to cook it longer? I really want a larger batch but I’m afraid to try…
Others have said you can double in 8qt without any adjustments, I just have a 6qt myself.
Yeah!!
It was perfect doubled! No time adjustment needed.
In the 6 or the 8 qt?
I only have a 6 qt.
What size do you have… 6 or 8qt?
I have a 6qt and I don’t understand why it wouldn’t work in a 6qt as it does in a 8qt.
All I have is a 6 qt., not an 8. It would work the same in either one.
Awesome!! I need double and was worried but I have the 8 qt. So I’m going for it. Thanks!!
Doing this now myself!
Cant wait to try this recipe! Just curious-what kind of sauce do you use with this recipe? Im trying out different sauces currently=)
Whatever is on sale. LOL
New to this IP and trying this recipe. Set the manual button, timer would not set. Think I am doing something wrong. Also, Isthe IP to build up pressure?
Thank you
Press manual. Then pressure. Then – or + to adjust time. Close steam valve. Will cook then.
Does it normally take 10 minutes to heat up on manual before the 10 minutes starts to count down?
This recipe is amazing!! It’s easy and delicious! We loved it, thanks for sharing, love the video and the photos!
Yeah!! Glad you love it too.
Can this be made in a crock pot?
Do you strain the grease off?
I would. I would take out the pot and drain the fat off and then add the rest of the ingredients. I’ve seen another Instant Pot chef do this too.
Delicious. I started off knowing that I had 1 lb. Of ground beef. Then, realized that I just happened to have the rest of the ingredients. So easy, fast, and yummy. I substituted chicken stock for the water and used small shell pasta instead of spaghetti. My new go-to spaghetti recipe.
I just bought an Instant Pot 3 qt.. would I follow this recipe exactly if making in the 3 qt??
This was made in my 6 qt. so I would cut the recipe in half.
I made some modifications but the core recipe is perfect. I used ground turkey, Trader Joe’s Lentil Penne Pasta and vodka sauce. I served with chopped, home grown basil mixed in at the end and red pepper flakes along with fresh grated parmesean. Will def make again! So quick, easy and delicious. Next time I’ll include sliced mushrooms.
How many oz is a jar of sauce? We get our sauce at Costco in a huge jar, so not sure how much to use. THmanks.
Says in recipe card, 24 oz is what I use.
I am very new to this. How long and how do you cook the beef. I am on my 3 time of turning it back on.
Press saute button and add your meat with a little olive oil. Cook until brown. Press button to turn off. Add rest of ingredients as instructions state and then press the manual, then pressure, then high, then the number of minutes you want using the plus and negative buttons on the machine. Hope that helps.
How long (in minutes) does it take for you to brown the beef? I have exactly the same InstantPot and plan to use exactly the same recipe.
Maybe 5 minutes, probably a bit less.
I am a newbie and made a newbie mistake. I used the 12oz box of spaghetti and had gone too far before I realized it. It still tasted good, but there was a lot of noodles stuck in clumps. How do I avoid this. I made sure they were all pushed down , but I’m guessing it might have worked better with the right amount of noodles.
Yes, it works great with the above measurements.
I doubled the recipe to feed my family of 8. Noodles are not cooked. Put them back in for another 5 minutes. Mush. UGH!
Not recommended to double this or any other recipe that then fills the pot much more than halfway full, it doesn’t cook properly.
Hi! I’m an IP newbie. I’m also a newbie cook. Since I’m only cooking for two, may I freeze the leftovers? I did some research and it stated to freeze the pasta and the sauce separately. However since this recipe cooks it together, I wasn’t sure how to handle. Thank you in advance!
I haven’t frozen it yet but I would guess that it would freeze well in a freezer bag or small freezer safe plastic containers.
I am going to try this tonight. I was planning to put a 45 oz jar of sauce and 16 oz of pasta. How much water should I put in it? I have an 8 qt pot.
THANKS!! Just got my IP a couple of days ago!! We had Chicken and Dumplings last night and it turned out perfect!! This spaghetti will be dinner tonight!!
OH yeah!! Adding new ones each week too so check back in. 😉
Can a double batch be made in the six qt pot?
No it will not cook properly doubled.
Followed the directions but omitted the onion because I didn’t have any on hand and the spaghetti turned out absolutely perfectly! Gone are the days of using multiple pots and pans just to make this dish! Thank you!
Awesome!!
This my favorite way to make spaghetti since I bought the IP! I use italian seasoned ground turkey, added mushrooms and green bell pepper…perfect, fast and easy. Thank you for your recipe.
Which size fits most recipes? 8 or 6 qt? I bought the 8 and now fear it’s too much to large and may overcook the items. It is this true?
I have the 6 qt., don’t think an 8 will overcook them but may need to decrease time a min.
I made this in the 8 qt and it turned out fine.
Perfect!
I have a pressure cooker but irs not instant pot brand. Will it work?
Yes, though you may not have a saute function so just brown your meat on the stovetop first.
This was SO good! The only way I will make spaghetti from now on. It did take a bit longer to cook the meat-maybe I misinterpreted and didn’t need to fully cook? Regardless, it was delicious and definitely a keeper!
I’m glad to see your message and know it’s good. I want to make this tomorrow. 😊
Great recipe! I’ve also tried several of your others and have been really enjoying them. Thanks so much!
OH Good, so glad I could help.
Thanks for the great recipe! So I was super skeptical about this and am new to the instant pot, but it was pretty good. I added a few mushrooms and the sauce turned out a little more watery than I would like, but overall it was pretty good. I used half a box of noodles so maybe I just need to add a pinch more next time? The noodles clumped a bit but were easy to separate.
I tried this tonight and the flavor was great, however, either I added a bit to much spaghetti or I needed more than 2 cups of water or more sauce. Some of the spaghetti was stuck together and uncooked. I did this in our 8qt Instant Pot.
You may have added too much pasta, ours may have just a few small pcs sticking together but nothing more than that and never uncooked.
So, if I want to add 16 oz of pasta, how would I change the water and timing?
Thanks 😋
Did the noodles make the dish come out weird because the noodles were not boiled as usual? I imagine that it would come out like crazy icky or something.
Many have reported that it is their favorite way to cook spaghetti now, no it’s quite delicious.
So I made this tonight and it didn’t come out perfectly but I know where I went wrong. My biggest worry was the pasta coming out like a ball of weird glob and over starchy but it didn’t. Next time I will follow it exactly and not deviate from the recipe. What did I do? Well no spaghetti in the pantry but I had linguini. I went over a little bit on the ground beef and a little bit over on the sauce. I was trying to compensate for the thicker pasta. Anyway the noodles came out al dente and stuck together a bit. I stirred it up and broke up the pasta that stuck together. Over all pretty good! undercooked pasta is way better than overcooked pasta any day.. I will make it again.
Yes those noodles are probably a bit too thick.
i’ve just got my new IP and was browsing recipes. my first question, i usually make my own sauce, could i use it instead of jarred sauce? also, browning the ground beef, no mention of draining it….is this what i’m reading?
Yes of course, use your own sauce. You can drain or not it is your preference, I usually buy very low fat meat so there’s no need to drain.
I brown my meat first and drain it and then add the onion and garlic. Otherwise, when you drain, you loose a lot of onion and garlic flavor.
I can’t wait to try this!
Would 16 oz of spaghetti need 2 jars of sauce?
If I want to serve 8 people and want to make a double batch of what your recipe, should I adjust the time or water amounts? Or should I use the same amounts you have and cook it twice?
I’ve made this now three times exactly as written. My husband declared we are never to make spaghetti any other way! This recipe is a complete hit in our home! Thank you!!
OH yeah!!! So glad it’s worked so well for you.
Can you use a different pasta shape like bow tie or fusilli?
Of course, the smaller the pasta the softer they will be so if they are really small I would not cook as long.
Do you standard #8 pasta or can you use angel hair?
If you used angel hair I would not cook as long since they are thinner and you wouldn’t want to overcook them.
Can this be done without sauce? If you want to cook just the spaghetti, what would you recommend? Thanks
If you just want to cook noodles I cook at manual, pressure, high for 2-3 minutes depending on how soft you want them. Adding 2 cups rigatoni or other types I use 8 cups water. Slow release.
so good, quick and easy! Thanks 🙂
Glad you enjoyed it!!
I have the 8qt. I doubled all ingredients exactly, using whole wheat pasta. Didnt change the time at all (did high 10 mins, then QR). It’s PERFECT!
Oh good I am glad that worked well too!
Hi, did you double the water as well?
Can the pasta be left unbroken?
It just won’t fit unless it is broken maybe once.
Thank you!!!!!!! I am always looking for easy and yummy Instant Pot recipes.
Would gluten-free pasta work with this recipe?
I haven’t tried but don’t see why not, times may have to be adjusted if that takes longer.
I’m gluten free & always use Sam Mills corn pasta from Romania. The taste & texture are great & you can get it on Amazon or at Walmart. I’ve been using a 6-qt pressure cooker up until this week when I got a 3-qt Instant Pot. (I’m determined to learn to cook for 2, not 20!) I’ll be trying this recipe this week in the 3-qt & will let you all know how it went. Also, I’m very willing to share my recipes for lasagna & for my 8-minute mac & cheese if you want.
I am also gluten free, dairy free also. I would love your recipes you’ve tried that are gf. I have been gf since 1996 but dairy free for 2 years. I can still make all my usual cakes, cookies , and other food, I have had to just adjust things to dairy free. Thanks
How much liquid would you use if you cooked the whole box of spaghetti?
I don’t think I would double it. You may overfill the pot and that wouldn’t be good, would just make 2 pots of it.
I cooked a 16oz spaghetti box with 2 jars sauce and 4 cups water in my 8qt IP.
Awesome!
To keep the pasta from sticking on the bottom, leave the ground beef or meatballs on the bottom. Do not stir them in. This creates a layer under the pasta so it doesn’t stick.
Yes that is what I do
The only thing I did different was to drain the ground beef after cooking and then add the minced garlic. I used Newman’s Own Sockarooni Sauce. It was so easy, I would definitely make this again.
Awesome!
The instructions were spot on. This was very easy. It saved time and I only had one pot to clean! It was very tasty, but I will say this….If you like your spaghetti saucey, this is not the recipe for you. I personally think sopping up the sauce with garlic bread is mandatory. I would use this recipe again if I needed something in a hurry. Thanks! I look forward to trying more of your recipes.
You can easily increase the amount of sauce if you prefer a lot, that would be fine.
Just checking on the amount of noodles. The recipe says 8 oz. so do you use about half of a normal size box of spaghetti noodles? Most boxes seem to be 12 to 14 oz. Thank you!
Yes that is usually what I use for our family and it works well.
What size jar of sauce are you using?
Sorry, 24 ounce is what I use.