Instant Pot Spaghetti

Today we’re sharing a recipe for Instant Pot Spaghetti.  This one pot spaghetti is sure to become a favorite for your entire family. 

Do you love one pot meals as much as we do?  We would have never thought you could make an entire pot of spaghetti in your instant pot but it is absolutely possible.  No need to make your spaghetti sauce and pasta separately when you can cook them together and achieve amazing results.

Can you really make Instant Pot Spaghetti?

Yes, you sure can. Not only can pressure cookers be used to cook tough cuts of meat. But the truth is that you can absolutely cook an entire pot of spaghetti due to the different cooking settings it has available.  After quickly browning your ground beef, you’ll toss in some water, marinara sauce and dry spaghetti noodles.  Within about 20 minutes, which also includes the time to bring your cooker up to pressure, you’ll have a complete pot of spaghetti.

Tips for the perfect Instant Pot Spaghetti

We’d like to say that instant pot spaghetti is completely foolproof but there are a few tricks we thought would be helpful to share.  First, you always want to scrape the bottom of the pot after browning the meat to avoid getting a BURN notice.  Second, its best to layer the water and marinara under and over the pasta.  Third, its best to not stir the ingredients after the pasta is added to the cooker.

Instant Pot Spaghetti

The easiest, fastest and best tasting hands-off way to make spaghetti.

Course Main Course, Side Dish
Cuisine American, Italian
Keyword Instant Pot Recipe, Instant Pot Spaghetti, Spaghetti
Author Sunup to Sundown

Ingredients

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 cups water, divided
  • 1 24 oz jar of marina or pasta sauce
  • 8 oz dry spaghetti
  • grated parmesan cheese, for serving

Instructions

  1. Turn your electric pressure cooker to the sauté function. Once heated, add the olive oil and beef. Brown your ground beef, breaking it up with a wood spoon as you brown it. Season this ground beef with salt, onion powder, and garlic powder. Cook until completely cooked through and no longer pink.

  2. Add 1/2 cup water and half the jar of marinara to the pot and scrape the bottom of the pot. This will remove any stuck-on bits and prevent you from receiving a burn notice.

  3. Break the spaghetti noodles in half and layer in one or two layers over the ground beef mixture. Do not stir.

  4. Add the remaining water and marinara sauce over the noodles. You can even add your water to the marinara sauce jar to prevent any waste of the sauce that often remains in the jar.

  5. Seal the pressure cooker and set on manual pressure for 8 minutes. The cooker should take between 10-12 minutes to come to pressure.

  6. Use a quick release to release pressure. Open the pressure cooker and stir. Serve immediately with a sprinkling of grated parmesan cheese.

The best way to store leftovers

Any leftover spaghetti can be refrigerated in an airtight container for up to 4 days.

We’d love to hear what you think about the recipe.  Please give it a try and let us know what you think in the comments below.  Thank you for stopping by and visiting Sunup to Sundown!  We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.  Please subscribe, like or share this post with others who could benefit from it.

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