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Instant Pot Spaghetti Recipe for a Quick, Easy Dinner

Instant Pot Spaghetti Recipe for a Quick, Easy Dinner

This one-pot Instant Pot spaghetti combines tender noodles, savory optional ground meat, Italian seasoning, and marinara sauce for a fast family dinner. It yields 4–6 servings and cooks in just 8 minutes under pressure.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 small Small yellow onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 pound Lean ground beef or Italian sausage, optional
Seasonings
  • 1 teaspoon Kosher salt, divided
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon Freshly ground black pepper
Pasta and Sauce
  • 1 pound Dried spaghetti
  • 24 ounces Marinara or pasta sauce
  • 3 cups Water or low-sodium beef or vegetable broth
For Serving
  • 1/4 cup Grated Parmesan cheese, optional
  • as needed Fresh basil or parsley, optional

Method
 

Step-by-Step
  1. Set a 6-quart Instant Pot to Sauté. Add the olive oil, chopped onion, and optional ground beef or Italian sausage, then cook for 5–7 minutes while breaking up the meat. Drain excess fat if needed.
  2. Add the garlic, half of the kosher salt, Italian seasoning, and black pepper. Cook for about 30 seconds, just until the garlic is fragrant.
  3. Pour in the water or broth and scrape the bottom of the pot thoroughly to loosen any browned bits. This step helps reduce the chance of receiving a burn warning.
  4. Break the spaghetti in half and arrange the pieces in a crisscross pattern over the liquid. Press the noodles down gently so they are mostly submerged, but do not stir them into the sauce.
  5. Pour the marinara sauce evenly over the spaghetti. Keep the sauce on top rather than stirring it into the liquid, which helps prevent tomato sauce from settling on the bottom.
  6. Lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. Use 7 minutes for firmer pasta or 9 minutes for softer pasta.
  7. When the cooking cycle ends, allow a 5-minute natural pressure release. Carefully perform a quick release of the remaining pressure, then open the lid once the pressure pin has dropped.
  8. Stir the spaghetti thoroughly and let it stand for 2–3 minutes so the sauce can thicken. Taste and adjust the salt, then serve with Parmesan and fresh basil or parsley.

Notes

For a meatless version, omit the meat and use the onion and garlic if desired, along with 1 pound spaghetti, 24 ounces marinara sauce, 3 cups water or vegetable broth, 1 teaspoon Italian seasoning, and 1/2 teaspoon salt. Refrigerate leftovers in an airtight container and reheat gently with a splash of water or broth.