My daughter, Kara, would happily eat pasta every night, so this Instant Pot Spaghetti is a regular at my house. The noodles cook right in the meat sauce, and there’s no pot to drain.
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I’ll admit I was skeptical about making pasta in my Instant Pot. I figured the noodles would turn out overdone, and it took me a few tries to get it right. Now that I have it down, I don’t change a thing.
To make this recipe, I brown seasoned ground beef in the pot, layer broken spaghetti noodles on top, and pour on water, diced tomatoes and marinara sauce. The pressure cooker handles the rest.
What You’ll Learn
- How I keep the noodles from clumping together.
- What to do if your spaghetti comes out soupy.
- The easy swaps my readers have tried and loved.
- How I store and reheat the leftovers.
Why You’ll Love It
There’s nothing fancy about spaghetti, and that’s why I love it. It’s a budget-friendly dinner that feeds my family of four, and it beats fast food on a busy weeknight every single time.
It’s also a true one-pot meal. The sauce, the meat and the pasta all cook together in the same pot, so the noodles soak up all of that flavor instead of sitting under it. Cleanup is one pot and a wooden spoon!
If your family is as happy about spaghetti as mine, my Chicken Spaghetti and Taco Spaghetti are both good next stops.
Readers tell me this was the first thing they ever made in a new Instant Pot, and I think it’s a great place to start. One reader said it went straight onto the weekly meal rotation.
If you’ve been wondering how to cook spaghetti in an Instant Pot, this is the method I trust. This pressure cooker spaghetti is my go-to Instant Pot pasta recipe, and it’s a classic spaghetti with meat sauce.
Instant Pot Spaghetti Ingredient Notes
This is a really basic recipe that you can doctor up however you like, but a few ingredients are worth a word.
Lean ground beef: Lean beef keeps the sauce from getting greasy, so you don’t need to drain anything. One reader used a fattier beef and said it came out a little oily.
Spaghetti noodles: Break them in half so they fit the pot. Regular spaghetti is what I test with. Thin spaghetti cooks faster, and one reader shortened the time for it.
Marinara sauce: Any jar marinara or spaghetti sauce you like will work. Use one you’d happily eat with a spoon, because it’s most of your flavor. Homemade spaghetti sauce works, too.
Diced tomatoes: Don’t drain the can. That juice counts as part of the liquid that cooks the pasta.
Warm water: Warm water helps a 6 quart Instant Pot come to pressure faster, and that matters with pasta. I also like my marinara at room temperature for the same reason.
Fresh basil and parmesan: Both are optional, but I always reach for them. It’s amazing how fresh herbs and grated parmesan cheese can make a basic dinner feel special.
How to Make Instant Pot Spaghetti
Set the Instant Pot to sautĂ© and add the olive oil. Season the beef with salt, garlic powder and Italian seasoning first, then brown it until there’s no pink left. Hit cancel when it’s done.
Now break the spaghetti noodles in half and layer them over the meat in a criss-cross pattern. Even two or three layers going opposite directions will really help keep the pasta from sticking together.
Pour on the water, tomatoes and marinara, then use a wooden spoon to gently press the noodles under the liquid. Don’t stir. You only want the pasta covered.
Close the lid, set the valve to sealing, and cook on high pressure. Use a quick release as soon as it’s done, then stir everything together. The sauce will look thin at first, but it thickens as it sits.
Every amount and step is in the recipe card below, so you can keep it open on your phone while you cook.
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How to Doctor Up Jarred Sauce
This is a basic recipe, and that’s what I like about it. A jar of marinara does most of the work, but a few small changes can make it taste homemade.
I always season the beef first, because that flavor carries through the whole pot. You can also sauté a little onion and garlic before the meat, or add a pinch of red pepper flakes if your family likes some heat.
A small pinch of sugar helps a sauce that tastes sharp. Fresh basil and parmesan at the end do more than you’d expect, so don’t skip them if you have them.
How to Cook Pasta in an Instant Pot
This is how to cook pasta in an Instant Pot without a colander. The pasta cooks in the liquid, so that liquid has to cover it, and there’s nothing to drain at the end.
Three things matter the most. Keep the noodles under the liquid, don’t stir before you lock the lid, and release the pressure as soon as the time is up. That last one is what kept my noodles from turning out overdone.
It can feel strange not to stir, especially if you’re used to a pot on the stove. Trust the layers. Once the lid comes off, the sauce will look thin and the noodles will look tangled, and one good stir brings it all together.
My Best Tips
- Season the beef. Salting the meat before you brown it locks in a lot of flavor, so don’t save the seasoning for later.
- Scrape the bottom. Before you add the noodles, use your spoon to loosen anything stuck to the bottom of the pot. Stuck-on bits are what usually cause a burn notice.
- Keep the sauce on top. Layering the sauce over the noodles keeps it away from the bottom of the pot.
- Release it right away. Pasta keeps cooking in the heat, so a quick release is what keeps it from going mushy.
- Serve it soon. The noodles keep drinking up sauce, so this one is best right after you stir it.
Substitutions & Variations
Ground turkey: Use it in place of the beef to lighten this up a bit. We prefer ground beef in our spaghetti, but turkey works well.
Italian sausage: Brown it just like the beef for a bolder sauce, and spoon off any excess grease before you add the noodles.
Meatless: Skip the meat if you like. One reader sautéed mushrooms and onions instead and loved it, and another used plant-based ground beef with onion, celery and bell pepper.
Other pasta: One reader had no spaghetti and used ziti and spiral noodles, and another used rotini. Both turned out great at the same time setting.
Gluten-free pasta: A longtime reader had to go gluten free and tried this with gluten-free spaghetti. It came out great, which made my day.
Extra veggies: Sauté some onion and bell pepper before you add the beef. Keep your cups of water the same.
Extra cheese: Stir in shredded mozzarella or a little cream cheese after cooking, once the lid is off. I’d keep dairy out of the pot during pressure cooking.
What to Serve with Instant Pot Spaghetti
I like to keep this simple. Garlic bread and a green salad are all it needs, and that’s what makes it such an easy weeknight dinner. If you’d rather have something soft and buttery, my Honey Butter Rolls are wonderful for wiping up the sauce.
How to Store Leftovers
Room temperature: Don’t leave cooked spaghetti out for more than 2 hours.
Refrigerator: Keep leftovers in an airtight container for up to 4 days. The noodles soak up the sauce as it sits, so it will look thicker the next day.
Freezer: Freeze it for up to 2 months. I’d expect the noodles to be a little softer after thawing.
Reheating: Add a splash of water or sauce before you warm it in the microwave or on the stove. That loosens everything back up.
Instant Pot Spaghetti FAQs
How long do you cook spaghetti in an Instant Pot?
I cook regular spaghetti for 8 minutes at high pressure, followed by a quick release. The pot also needs time to come to pressure, so plan for that when you’re timing dinner.
Why is my Instant Pot spaghetti soupy?
Give it a good stir and let it sit for a few minutes, because it thickens as it cools. Still thin? One reader turns on sauté with the lid off, and another stirs in a little tomato paste.
Why did my spaghetti get a burn notice?
A burn notice or burn message usually means something is stuck to the bottom of the pot. Scrape up the browned bits before you layer the noodles, and don’t stir the sauce into the pasta before cooking.
Do I have to break the spaghetti noodles?
Yes. Long noodles won’t lie flat in the pot, and the ends can stick up above the liquid. Breaking them in half lets them stay covered, and that’s what cooks them evenly.
Why is my Instant Pot spaghetti mushy?
It usually means the noodles cooked too long. Do a quick release right away, and stir and serve soon after. Thin spaghetti needs less time, so use regular spaghetti unless you shorten the cook time.
Should I use a natural or quick release?
Use a quick release. A natural release keeps the noodles in hot liquid for too long, and they’ll go soft.
Can I double Instant Pot Spaghetti?
One reader doubled the whole recipe for leftovers and loved it. I haven’t doubled it myself. Keep everything below your pot’s max fill line, and an 8-quart Instant Pot will give you more room.
Can I leave out the diced tomatoes?
Yes, if your family doesn’t like chunks. Replace them with the same amount of crushed tomatoes or more marinara, so the pasta still has enough liquid to cook. I haven’t tested this exact swap.
Can I make Instant Pot Spaghetti ahead of time?
I think it’s best right after cooking, because the noodles keep soaking up sauce. If you need to make it ahead, stir in a splash of water or extra marinara when you reheat it.
My sauce tastes a little bitter. What can I do?
Some jarred sauces are sharper than others. One reader fixed it with a small pinch of sugar, and that’s a good trick for any tomato sauce.
I’d love to see how yours turns out, so come find me on Instagram, where I share more easy dinner ideas. And if you’ve never trusted your Instant Pot with pasta, I hope this is the recipe that changes your mind!
More Instant Pot Dinners
- Instant Pot Potato Soup
- Instant Pot Pot Roast
- Instant Pot Chicken Taco Soup
- Instant Pot Goulash
- Instant Pot White Bean & Chicken Soup
- Instant Pot Beef Stew
- Pressure Cooker Pulled Chicken
Instant Pot Spaghetti
Video
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 12 ounces spaghetti noodles
- 1 (24-ounce) jar marinara sauce
- 3 cups warm water
- 1 (14.5-ounce) can diced tomatoes undrained
- 2 tablespoons fresh basil optional
- Grated parmesan cheese optional
Instructions
- Set the instant pot to sauté; add olive oil to the pot. Season the ground beef with salt, garlic powder, and Italian seasoning. When the pot is hot, add the ground beef and brown thoroughly until no pink is left. When cooking is complete, hit cancel on your Instant pot.
- Break your spaghetti noodles in half and layer them over the meat in a criss-cross pattern to help prevent clumping and sticking.  Cover with water, diced tomatoes, and marinara sauce. Using a wooden spoon, press, and wiggle gently (don’t break the noodles) to ensure the pasta is well-covered with the liquid. Again, the criss-cross layering of the pasta and this gentle wiggling is simply to ensure that the noodles are well-coated with liquid will help prevent the pasta clumping.
- Replace the lid. Set the Instant Pot to sealing and pressure cook on high pressure for 8 minutes.
- When cooking is complete, hit cancel and do a quick release on the Instant Pot. Â Stir the spaghetti. It will thicken as it cools. Serve immediately with parmesan cheese and fresh basil!
Notes
Nutrition
Nutrition is an estimate from an online calculator, not medical advice, and depends on your portion size.
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Made the Insta Pot Spaghetti tonight for the first time. This will become a regular go to for sure! I doubled the recipe, so we could have leftovers. I would add 3 pounds of meat next time, instead 2 pounds, just so it’s meatier. Delicious!!!
When you doubled this recipe… did you double the water also, so 6 cups of water?
I used my instapot for the first time tonight. I decided to use your recipe for spaghetti. I had it all ready to add the noodles and dang it … .no spaghetti so I grabbed a package of ziti and what luck there was only a half of a box so back to the pantry and grabbed a half of a box of spiral noodles and dumped that in. I set it at the 8 minutes and left the room. Eight minutes later I quick released the steam and guess what? You probably already know ? it was perfect!!!! I’m a happy camper and will try your other recipes. Thank you.
This was my very first instant pot meal I made a few months back (I got mine for Christmas) and it is on our weekly meal rotation now ? the first time I made it it was a little soupy so I added tomato paste and it was perfect. Now i keep it in hand just incase I’m having an off day lol
I made this last night.  It was delicious!  The only thing I changed was I did not use ground beef.  Instead I sautéed mushrooms and onions.  Will definitely  be making again!  Thanks!
I’ve made this recipe several times for my family and it never disappoints! Thanks for sharing :)
This was outstanding. Delicious.Â
Can you omit the diced tomatoes?  My family doesn’t like “chunks”.”
O made this it was good., But… So soupy why?
Hey Dawn, I didn’t find that it was too much liquid, personally. You could try it with a little less water?
If soupy turn on saute function with the lid off to thicken sauce, stir occasionally and watch closely
I’m new to Instant Pot and made this spaghetti for dinner tonight and have to say it was quick, easy and totally delicious!  Family loved it and said it could go into the “make again” pile. I used medium ground beef and would defs use the lean kind next time cuz it was a tad oily but didn’t affect he taste. A big hymns up on this one!
Made this last night and it turned out perfect! We all loved it and I also loved how simple it was to make! One pot to clean! Thank you for sharing this recipe!
Would you change any of the amounts if using an 8 quart Instant Pot?