And we’ve been working to develop an even faster & easier shortcut to cooking spaghetti in Instant Pot. So, this Instant Pot Spaghetti recipe is developed with busy moms, chaotic weeknights, long work days, or “few ingredients left in the fridge” days in mind.
Minimal ingredients, minimal prep work, minimal hands-on cooking, minimal clean-up (only one pot to clean!), yet still deliciously BIG on flavors and healthy. Oh, it’s kid-friendly too! 😉
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We’ve developed this Instant Pot Spaghetti recipe with an option for those who want the quickest & easiest “dump-it-all-in meal”. You can get this spaghetti meal on the table (including getting up to pressure time) in 30 minutes! 😀
*Note: Simply remember to break the seasoned ground beef into smaller chunks, then layer the ground beef, onions, garlic, dried herbs at the bottom of the pot before pressure cooking.
Deglaze Instant Pot:
It’s super important to fully deglaze the bottom of the inner pot after browning or sauteing ingredients in the Instant Pot. This will prevent the dreaded “BURN” notice. Don’t worry! These are not burnt food debris. These caramelized brown bits will add flavor to your Instapot spaghetti.
Fully Submerge Spaghetti into Sauce: inevitably we need to break the dried spaghetti in half for them to fit in the Instant Pot. Try to spread out the spaghetti so they won’t clump together as they cook. Plus, it’s criticalto fully soak all the spaghetti into the cooking liquid to cook them evenly.
Don’t Mix the Spaghetti: Resist the urge to stir the spaghetti with the peeled tomatoes or marinara sauce because this may warrant the sensitive “BURN” notice.
Spaghetti Texture: we like al dente spaghetti, so the cooking time in this recipe is intended to cook the spaghetti till approximately 85% – 90% cooked. The spaghetti will continue to cook during the “sauce thickening” step, as well as by the residual heat. So, keep tasting and cooking (with the lid open) until the spaghetti reaches your preferred texture.
To prevent triggering Instant Pot’s sensitive “BURN” notice, it’s important to layer the ingredients in Instant Pot as directed in the recipe:
Ground Beef + Onion + Garlic at the bottom -> Chicken Stock -> Spaghetti -> Canned Tomatoes or Marinara Sauce on top (don’t mix after layering!)
Thicken & Season Spaghetti Sauce:
Don’t panic when you open the lid to a liquidy spaghetti sauce right after pressure cooking. That’s perfectly normal!
Thicken the spaghetti sauce by using the “Saute More” function, and bring the sauce back to a simmer. Use a few minutes to thicken, taste, and season the spaghetti and sauce to your preferences. These extra few minutes (plus extra few pinches of salt) will make a big difference to the spaghetti’s flavor & texture! 🙂
Time to learn how to cook spaghetti in Instant Pot!
Instant Pot Spaghetti
How to Cook Quick & Easy Instant Pot Spaghetti (Pressure Cooker Spaghetti)! Yummy al dente pasta soaked in flavorful marinara sauce. Minimal prep, ingredients & clean up. A family favorite weeknight one pot meal!
*For Dump-and-Go-Meal: skip the browning, sauteing, and deglazing steps below. Make sure to break the ground beef into smaller chunks, then layer the seasoned ground beef chunks, onions, garlic, dried herbs at the bottom of the pot.
Brown Ground Beef in Instant Pot (Flavor Booster): Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" (~8 mins). Add 1 tbsp (15ml) olive oil in Instant Pot (ensure the oil is coated over the whole bottom).Add 1lb (454g) ground beef in Instant Pot, then season generously with salt & ground black pepper. After browning for 5 minutes, discard the ground beef juice. Allow the ground beef to brown. Stir occasionally until they are slightly crisped (~5 – 7 mins). Taste then adjust with more salt & black pepper.
Saute Onion & Herbs: Add diced onions, minced garlic, 1.5 tsp (1.8g) dried basil, and 1.5 tsp (1.2g) dried oregano to the browned beef, then saute for another 2 minutes.
Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
Pressure Cook Spaghetti: Add 3 tbsp (45ml) regular soy sauce, 3 cups (750ml) unsalted chicken stock in Instant Pot. Break the 1 lb (454g) spaghetti in half, then add spaghetti in Instant Pot. *Pro Tip: Ensure all spaghetti are soaked into the liquid (not clumped together). Then, layer 1 large can (28oz) whole peeled tomatoes or Marinara sauce on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 3 minutes + Natural Release 5 minutes. After 5 minutes, release remaining pressure, then open the lid.
Thicken & Season Spaghetti: The spaghetti sauce will look liquidy, and the spaghetti are about 85% - 90% cooked. Use the "Saute More" function (press "Cancel" and "Saute") to bring the content back to a simmer. With a wooden spoon, break down the tomatoes, then stir a few minutes to cook the spaghetti and thicken the sauce. Taste and season with roughly 3 - 4 large pinches of salt. Turn off the heat.
Serve Spaghetti: Garnish with freshly grated Parmesan cheese, then serve yummy spaghetti. Enjoy!~
*Layer Ingredients: To prevent triggering Instant Pot's sensitive "BURN" notice, it's important to layer the ingredients in Instant Pot as directed in the recipe.*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! 🙂
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If you just want a super easy meal and don’t want to prep, you can substitute the onions and garlic with 1 tsp onion powder and ½ tsp garlic powder.
You can make this Instapot Spaghetti Recipe with a large can of whole peeled tomatoes or you can make things even easier and use a jar of your favorite Marinara Sauce.
Optional Step – Brown Ground Beef in Instant Pot
*For Dump-and-Go Meal: skip the browning, sauteing, and deglazing steps below. Make sure to break the ground beef into smaller chunks, then layer the seasoned ground beef chunks, onions, garlic, dried herbs at the bottom of the pot.
*Pro Tip: This is an optional flavor-boosting step. If you have time, this step will greatly enhance the flavors of the Instant Pot Spaghetti.
Heat up Instant Pot using “Sauté More” function.
*Tip: For older versions – press “Saute” button, then “Adjust” button. For newer versions – press “Saute” button twice.
Wait until it says “HOT” (takes roughly 8 minutes). This prevents the ground beef from sticking to the pot.
Add 1 tbsp (15ml) olive oil in Instant Pot.
Swirl your pot around to make sure the oil is coated over the whole bottom of the pot.
Add 1lb (454g) ground beef in Instant Pot, then season generously with salt & black pepper.
The ground beef will start to release moisture. At the 5-minute mark, discard the ground beef juice.
Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes).
Taste the ground beef, then adjust the seasoning with more kosher salt and ground black pepper.
Saute Onion & Herbs
Add in diced onions, minced garlic, 1.5 tsp (1.8g) dried basil, and 1.5 tsp (1.2g) dried oregano to the browned beef, then saute for another two minutes.
*Note: you can substitute the onions and garlic with 1 tsp onion powder and ½ tsp garlic powder if you wish to minimize prep work.
Deglaze Instant Pot
Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon (as shown below).