Few recipes can make me smile just by saying the name, but instant pot spaghetti is euphoric! And my instant pot spaghetti recipe has all the ingredients and steps you’d expect of something simple yet delicious.
This pasta recipe is my go-to for crazy weekdays when I want a hot meal but can’t handle hours of cooking. I adore my Instant Pot — how did we do weeknight dinners before it?? — and this spaghetti recipe is the epitome of everything wonderful about it.
This is one of the easiest pasta recipes and one of the quickest spaghetti recipes out there!
If this is your first Instant Pot recipe, I’ll make you a believer in its powers!
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What I Love About Instant Pot Spaghetti Recipe
If you couldn’t tell already, I could wax poetic about my Instant Pot for days. I could compose sonnets. I could sing ballads. It has saved many a weeknight meal with its powers of fast cooking that still deliver deep, bold flavors, and my instant pot spaghetti recipe takes advantage of every helpful trait!
- Dinner in 30 minutes!
- One pot, one clean-up
- Hearty, gooey pasta + sauce
- Filling and fast!
Recipe Notes
As befitting a quick, simple recipe, the ingredients in my instant pot spaghetti recipe are quick and simple to prep! There are still a few things I’ll walk you through, starting with the noodles!
Ingredient Notes
Noodles: A lot of people shy away from making pasta in their Instant Pot. But I promise instant pot spaghetti noodles only enhance the flavor and texture. If you’re still nervous, there are some great step by step tips around!
Hidden Veggies: If there’s a way to hide vegetables in a dish, I’ll do it. Whatever it takes to get the good stuff in my family’s bellies! But when it comes to grating carrots, I have hurt many a knuckle on that darned metal grater. Which is why I was so thrilled to figure out what the extra metal attachment to my food processor is for. Fingers saved!
Beef/Fat: My instant pot spaghetti recipe calls for 80/20 beef — which is important! 80/20 is a measurement of the beef to fat ratio, which will give your final dish the flavor and umph it needs.
Canned Sauce Woes: Want to give your sauce a little more flavor punch? One secret I love is to add a splash of red wine to the pot. It elevates the whole dish!
Storing Tips
You’ve whipped up my instant pot spaghetti recipe in record time and gotten food in everyone’s tummies. What next? Time to tackle the mountain of leftovers!
Can You Freeze This?
It is possible to freeze pasta, but be warned that the structure will break down a bit over time thanks to the starches and sauce. This is why I recommend only storing your leftovers for up to two months in the freezer.
Also, be sure to thoroughly cool your leftovers before you pop them in the freezer. Condensation is the enemy of freezer meals! It’ll mix with the cold temps and give you yucky freezer burn.
I love separating my leftovers into individually-sized airtight containers so I can pull them out as needed for quick meals on the go!
Make Ahead Tips
Honestly, my instant pot spaghetti recipe is make-ahead friendly from start to finish! This is the “oops I forgot to plan dinner” recipe that you can whip up in no time.
Still want to save a few extra minutes? Prep your onion, garlic, and carrot and store in the fridge for up to one week.
How Long Can You Keep This In The Fridge?
If you know you’ll use your leftovers for grab and go meals soon, you can store my instant pot spaghetti recipe in airtight containers in the fridge for up to five days. Any longer and the sauce soaks into the noodles too thoroughly — plus, bacteria growth!
Spaghetti Recipe Variations
Mama mia, let’s shake up this spaghetti!
Can I Make This Recipe With Meatballs Instead?
Yes! The ground beef in my instant pot spaghetti recipe is only a few steps away from my instant pot spaghetti and meatballs recipe. I also love swapping the ground beef for those frozen meatballs, especially when I’m in a pinch.
But got some extra time on your hands? My spaghetti and meatballs recipe is the classic at its best!
Can I Bake This Instead?
Baked spaghetti is pasta taken all the way up! There’s something wholesome and hearty that the oven adds to the noodles and sauce. One of my favorites is baked spaghetti with cream cheese — need I say more? Cream cheese in the sauce! It’s like alfredo jazzed up.
If you want protein power, my chicken spaghetti bake is sure to please! Speaking of…
Can I Use Chicken Instead?
Chicken spaghetti! It’s almost as classic as meatballs and spaghetti. And my cheesy chicken spaghetti is sure to get even the pickiest eaters gobbling up their plates, because who doesn’t love cheese and chicken?
If you want a Mexican twist, you have to try my chicken spaghetti with rotel. It’s a surefire way to change up taco night!
Can I Turn This Into Casserole?
Everything can be a casserole! Spaghetti casserole is the more filling sibling of Baked Spaghetti, packing in all the heartiness you’d expect of a casserole. And my chicken spaghetti casserole is one step further, adding in juicy chicken for a mouthwatering punch!
Can I Make This With A Mexican Twist?
Absolutely! If my Chicken Spaghetti with added Rotel got your tastebuds dancing, try taco spaghetti. Yes, tacos and spaghetti! It’s a perfect marriage. Similarly, Mexican spaghetti is an oft-requested favorite in my household. Who doesn’t love noodles and Mexican seasonings? It’s amazing!
Instant Pot Spaghetti
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef 80/20
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1/4 cup carrot, finely grated
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water divided
- 1 (24-ounce) jar spaghetti sauce
- 8 ounces spaghetti broken in half
Instructions
- Turn Instant pot onto saute function. Add the vegetable oil when the display reads "hot". Add the beef, onion, garlic, carrot, Italian seasoning, salt, and pepper. Cook, stirring often and breaking up beef into large pieces, until the beef is no longer pink, about 5 minutes.
- Turn off saute setting and 1/2 cup water. Stir, scraping up any brown bits on the bottom of the pot. Pour in the sauce and mix until combined.
- Over the beef spread the broken spaghetti into 2 layers. Do NOT stir. Pour the remaining 1 1/2 cups water over pasta, again not stirring!
- Lock the lid and set the valve to seal. Set function to "manual mode-high pressure" for 8 minutes. The instant pot will start on its own.
- Switch the valve to the "venting" position to completely release steam before opening lid. If any sauce comes out in the jet of steam, close the vent and release the steam in bursts.
- Carefully remove the lid (there will likely still be remaining steam). Mix the noodles with the sauce. Allow to sit for 4-5 minutes to thicken before serving.
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More Spaghetti Recipes
Pasta for dinner is a delight that’s hard to break! So why fight it? There’s a past meal for every night of the week!
- Italian Spaghetti – Classic all the way!
- Crock Pot Spaghetti – Cook all day, feast all night.
- Million Dollar Spaghetti – Win dinner without breaking the bank!
- Spaghetti Pie – Serve up a slice of happiness.
Conclusion
I hope my instant pot spaghetti recipe made you a believer in the simple, impactful flavor possibilities of the Instant Pot — especially when it comes to noodles!
What other pasta dishes have you tried in the Instant Pot? Let me know in the comments!
Wow just made this.
Really good, Spaghetti came out perfect.
I’ll be checking out your other recipes.
Thanks Dan! So happy you enjoyed 🙂
wrong amount of beef. Should probably be 1 lb.
You’re absolutely right, Leona!
The recipe says 1 tablespoon beef! I hope you mean 1 lb., but now I’m not sure.
Please correct.
Hi Julie! The recipe is corrected <3
Should this be one pound not tablespoon of ground beef?
Yes! I’ve corrected my typo! Oooops!