One pot Instant Pot spaghetti is one of our favorite meals and done in just 15 minutes including prep time! Great pressure cooker pasta recipe!
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 14 minutes! Let us share how you too can make this favorite dish so quickly, it’s now one of our favorite Instant Pot recipes. 😉 (affiliate links present)
Enjoy and like The Typical Mom for more great recipes and tips too!
So yummy right! 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. Here’s how you make this easy Instant Pot pasta recipe.
Instant Pot Spaghetti
The easiest Instant Pot spaghetti recipe ever! This is our go to meal in the pressure cooker when we need dinner fast, everyone loves this.
- 1 lb ground beef or leave out if you wish
- 1/4 c diced onion
- 1 tsp minced garlic
- 1 jar spaghetti sauce (24 oz)
- 2 c water
- 8 oz spaghetti noodles
- 2 tbsp olive oil
- 1 tsp salt optional, to taste
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Put Instant Pot on saute.
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Add olive oil, onions, and garlic and cook until onions are softened a bit.
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Add ground beef and cook until pink is gone.
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Turn IP or pressure cooker to manual, high pressure.
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Add jar of spaghetti sauce, water, break noodles into 3rds and push noodles into liquid until they are covered. (do not stir)
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Secure lid, close steam valve and set to 10 minutes (if you want more al dente set for a bit less time).
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Quick release when it beeps, stir and serve. Done!
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 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!
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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.
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!
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.