Instant Pot Spaghetti

Instant Pot Spaghetti is your classic pasta dish made easy in the pressure cooker in 20 minutes! Meaty, saucy, and incredibly tasty, it’s sure to be a family favorite!

When I received my Instant Pot last Christmas, I took it for a test run on my favorite roasted potato recipe, and I thought it was a pretty nifty tool to have. It was, however, making Instant Pot ribs for the first time that completely blew me away!

This kitchen wonder continues to amaze me by how easily and quickly you can put a meal together. And as if super tender and flavorful baby back ribs in 30 minutes are not enough; this Instant Pot spaghetti is another reason why you’d fall in love with your pressure cooker all over again.

This pressure cooker pasta dish turns our meaty, saucy, and incredibly tasty in 20 minutes and one pot! It’s perfect for that 5 PM dinner rush when everyone is clamoring for a hot meal.

The spaghetti noodles are cooked right in the pot with the sauce, so they come out extra flavorful, and there’s no need to boil water separately.

Cooking steps

Step 1: brown the meat

• The recipe calls for bulk Italian sausage, but you can also use ground beef, chicken, or turkey if you prefer.
• Cook the meat using the SAUTE feature, breaking apart with the back of the spoon, until no longer pink and begins to render fat.
• Add onions, sweet peppers, and garlic and cook until softened. Feel free to add mushrooms for extra texture, flavor, and nutrition.
• Drain the meat of any excess grease.
• Season with dried herbs and salt and pepper to taste.

Step 2: add the pasta

• Break the uncooked spaghetti in half and place them in the pot on top of the meat in a crisscross pattern so they don’t clump or stick together when cooked.
• Pasta brands require different cook times. Check the box for manufacturing directions and use spaghetti that takes 9 to 11 minutes to cook al dente.
• The pressure cook time is 7 minutes and although the pasta is not mushy and has a good bite, please do not expect the same texture as one cooked on the stovetop.

Step 3: add spaghetti sauce, diced tomatoes, and water

• Add spaghetti sauce, diced tomatoes, and water. You can swap the water with beef broth for extra depth of flavor.
• Do NOT stir lest the noodles break. Just push them down gently so they’ll be submerged in the liquid.

Step 4: pressure cook the pasta

• Close the lid of the Instant Pot and set the valve on the SEALING position. Cook on HIGH pressure for 7 minutes. When the 7 minutes and the pressure cooker beeps, do a QUICK release.
• Initially, the pasta will look soupy, but do not be alarmed! Let it stand for a few minutes to allow the noodles to absorb the sauce. Give the noodles a good stir to distribute and evenly coat with the sauce.
• Toss in Parmesan cheese or your favorite shredded cheese such as cheddar or Monterey Jack if you want it creamy and cheesy.

How to serve and store

• Serve with cheesy garlic bread or crusty sourdough loaf and a green salad for lunch and dinner.
• Allow leftovers to cool completely and transfer in airtight containers. Refrigerate for up to 3 days.
• Reheat in the microwave at 2 to 3-minute intervals until warmed through, stirring well between intervals