Name: Instant Pot Spaghetti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 pound spaghetti; 1 pound ground beef; 1 cup beef broth; 1 jar spaghetti sauce (24 ounce jar); 1 tablespoon olive oil; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.25 teaspoon black pepper; 0.5 teaspoon salt

You know those nights, right? The ones where you’re staring into the fridge, the clock is ticking, and the thought of actual *cooking* feels like climbing Mount Everest in flip-flops? Yeah, I’ve been there more times than I care to admit. And that’s exactly why this Instant Pot Spaghetti recipe is my absolute hero. It’s the kind of meal that makes you feel like a culinary wizard, even if you’re just throwing things into a pot. It’s not just spaghetti; it’s a warm hug in a bowl, a guaranteed win with my notoriously picky eaters, and honestly, it’s way better than any frozen meal you could ever grab. Forget the fuss of boiling water separately and then trying to drain pasta without losing half of it – this is a game-changer. It’s the busy parent’s best friend, the weeknight savior, the ultimate comfort food that comes together almost magically. If you’ve ever felt overwhelmed by dinner prep, you are going to fall head over heels for this one.

What is Instant Pot Spaghetti?

So, what exactly *is* Instant Pot Spaghetti? Think of it as your classic, beloved spaghetti and meat sauce, but done with a major upgrade in ease and speed, thanks to the magic of the Instant Pot. Instead of a two-pot (or even three-pot, if you count the sauce simmering!) operation, everything pretty much cooks together in one vessel. You’ve got your pasta, your savory meat sauce, and all those delicious flavors melding together under pressure. It’s not some fancy, deconstructed version; it’s the real deal, just streamlined. The name itself, “Instant Pot Spaghetti,” really says it all – it’s about getting that satisfying, hearty spaghetti dinner on the table in a fraction of the time and with significantly less cleanup. It’s essentially taking all the goodness you love about a traditional spaghetti meal and making it ridiculously simple to achieve, even on your most chaotic evenings.

Why you’ll love this recipe?

Honestly, where do I even begin with why this Instant Pot Spaghetti is a staple in my kitchen? Let’s start with the obvious: the flavor. Even though it all cooks together, somehow, the pasta absorbs all that rich tomatoey goodness, and the meat is perfectly tender. It’s incredibly satisfying. Then there’s the sheer simplicity. I’m talking dump-and-go, people! It’s so forgiving. My kids ask for this all the time, and sometimes they even help me load the ingredients into the pot – that’s how easy it is. You don’t need to be a gourmet chef to nail this one. Plus, it’s surprisingly budget-friendly. Ground meat, pasta, canned tomatoes – these are all pantry staples that won’t break the bank, making it perfect for feeding a crowd without cringing at the grocery bill. And versatility? Oh yeah. You can switch up the pasta shape, add extra veggies, or even use different kinds of meat. It’s a blank canvas for your spaghetti dreams! What I love most about this is that it *feels* like I’ve spent hours making it, but in reality, it’s just a little bit of magic from my Instant Pot. It’s a definite step up from just opening a jar of sauce and dumping it on boiled pasta, but without any of the extra work you might expect.

How do you make instant pot spaghetti?

Quick Overview

Making Instant Pot Spaghetti is astonishingly straightforward. You’ll basically sauté your aromatics and meat, then add your pasta, sauce ingredients, and liquid, lock the lid, and let the pressure cooker do its thing. The beauty of this method is that the pasta cooks *in* the sauce, allowing it to absorb all those wonderful flavors. It’s a one-pot wonder that minimizes mess and maximizes taste, delivering a perfectly cooked, saucy dish in under 30 minutes from start to finish. It truly is a lifesaver on busy nights when you need a hearty, satisfying meal without the fuss.

Ingredients

What are some of the ingredients you will need to make this amazing meal?

For the Main Dish:
1 tablespoon olive oil: Just a little to get things started and prevent sticking.
1 pound Ground Beef or turkey: I often use half and half, but go with your favorite! Make sure it’s not too lean, or it can get a bit dry.
1 medium onion, finely chopped: This adds a wonderful sweetness and depth of flavor. I like to chop it pretty small so it practically melts into the sauce.
2 cloves garlic, minced: Because what pasta dish isn’t better with garlic? Don’t skimp here!
1 (28 ounce) can crushed tomatoes: This is the base of our rich sauce. Use good quality ones if you can; it makes a difference.
1 (15 ounce) can tomato sauce: Adds a smoother consistency to the sauce.
4 cups beef or vegetable broth: This is crucial for cooking the pasta and creating enough liquid for the Instant Pot to come to pressure. Low-sodium is a good choice if you want to control the saltiness.
12 ounces spaghetti or linguine, broken into thirds: Yep, you heard that right – you break the pasta! This is key for fitting it into the pot. Regular spaghetti works perfectly, but feel free to experiment with other shapes.
1 teaspoon dried oregano: A classic herb for Italian-inspired dishes.
1 teaspoon dried basil: Another essential herb that brings that familiar spaghetti flavor.
1/2 teaspoon salt, or to taste: Start with this and adjust later.
1/4 teaspoon black pepper, or to taste: Freshly ground is always best!

For Serving (Optional but Recommended!):
Freshly grated Parmesan cheese: Absolutely essential for topping.
Fresh basil leaves, chopped: For a pop of freshness and color.
Crusty bread: For soaking up every last drop of sauce!

Step-by-Step Instructions

Step 1: Sauté Aromatics and Meat

Turn your Instant Pot to the ‘Sauté’ function. Add the olive oil. Once it’s shimmering, toss in your chopped onion and cook for about 3-4 minutes until it starts to soften and become translucent. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! Next, add your ground meat to the pot. Break it up with a spoon and cook, stirring occasionally, until it’s nicely browned. Drain off any excess grease if you prefer, though I often leave a little for flavor.

Step 2: Add Tomatoes and Broth

Turn off the ‘Sauté’ function. Pour in the crushed tomatoes and tomato sauce. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot – that’s where a lot of the flavor is! Now, add the beef or vegetable broth. Give it a good stir to combine all the wet ingredients.

Step 3: Add Pasta and Seasonings

This is the fun part! Break your spaghetti noodles into roughly thirds and nestle them into the liquid in the pot. You might have to push them down a bit to submerge them as much as possible. Sprinkle the dried oregano, dried basil, salt, and pepper over the top. Don’t worry if the pasta isn’t completely covered; the pressure cooking will help it cook evenly.

Step 4: Pressure Cook

Secure the lid on your Instant Pot and make sure the steam release valve is set to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 8 minutes on High Pressure. Once the cooking cycle is complete, let the pressure release naturally for about 5 minutes. This is called a Natural Pressure Release (NPR) and helps the pasta finish cooking perfectly. After 5 minutes, carefully move the steam release valve to ‘Venting’ to release any remaining pressure. Be cautious of the steam!

Step 5: Stir and Serve

Once all the pressure has been released, carefully open the lid. Give everything a good stir. The pasta should be perfectly cooked and coated in a delicious, thick sauce. If it seems a little too liquidy for your liking, you can turn the ‘Sauté’ function back on for a few minutes and stir until it thickens to your desired consistency. Taste and adjust seasonings if needed. Serve hot, topped with plenty of freshly grated Parmesan cheese and a sprinkle of fresh basil if you have it!

What to Serve It With

This Instant Pot Spaghetti is pretty much a meal in itself, but it’s always fun to round out the table, right? For a proper breakfast twist, though not traditional, imagine a small portion served alongside a perfectly poached egg – the yolk running into the pasta sauce is surprisingly divine. For a more typical brunch, I love to pair this with a simple side salad dressed with a bright vinaigrette to cut through the richness. A basket of warm, crusty garlic bread is practically mandatory if you’re serving this as a main course; it’s perfect for scooping up every last bit of that glorious sauce. For a dessert-like offering, though this is savory, a light and airy panna cotta or a simple fruit salad can offer a refreshing contrast after such a hearty meal. And for those ultimate cozy snack moments? A warm bowl of this spaghetti, enjoyed straight from the pot while watching a movie, is pure comfort. My family also loves it with a side of roasted broccoli or some quick sautéed spinach – it feels a little more balanced, and my kids often eat their veggies better when they’re paired with this spaghetti!

Top Tips for Perfecting Your Instant Pot Spaghetti

Over the years, I’ve tinkered with this recipe more times than I can count, and I’ve picked up a few tricks that I think make all the difference. First off, the onion and garlic – chopping them finely ensures they really melt into the sauce and distribute their flavor evenly. Don’t rush the sauté step; getting those aromatics softened is key! When it comes to breaking the pasta, don’t feel like you need to get them all to the exact same size. Just aim for manageable lengths that will fit comfortably in the pot and cook evenly. I’ve learned that if the pasta pieces are too long, they can clump together. Trust me on this one: the 8-minute cook time with a 5-minute natural release is the sweet spot. Too short, and your pasta will be crunchy. Too long, and it can get mushy. If you’re worried about it being too watery, remember you can always sauté it down a bit at the end. I once tried using whole wheat spaghetti, and it worked, but it took about 10 minutes of pressure cooking instead of 8. It also absorbed more liquid, so I had to add a splash more broth. If you’re using a different type of pasta, it might require slight adjustments to the cooking time. For extra flavor, sometimes I’ll add a pinch of red pepper flakes along with the other seasonings, especially if I’m feeling a little feisty. And don’t forget to taste and adjust the salt and pepper *after* it’s cooked. The broth can be salty, so it’s always best to check.

Storing and Reheating Tips

This Instant Pot Spaghetti is so good, you’ll probably have leftovers, which is fantastic! Store any leftovers in an airtight container in the refrigerator. It should stay fresh and delicious for about 3 to 4 days. When you’re ready to reheat, you can do so gently on the stovetop over low heat, stirring occasionally, or pop a portion in the microwave. If it seems a little dry after refrigerating, a tiny splash of water or broth can help revive it. I’ve also frozen portions of this spaghetti, and it reheats beautifully. Just make sure it’s cooled completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 2-3 months. When reheating from frozen, it’s best to thaw it in the refrigerator overnight first, then reheat on the stovetop or in the microwave. For the best texture, avoid over-reheating, as the pasta can become a bit too soft if cooked too long. My kids actually prefer it reheated sometimes because the flavors seem even more developed!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can definitely make this gluten-free. The trick is to use your favorite gluten-free spaghetti or linguine. You might need to adjust the cooking time slightly; gluten-free pasta can sometimes cook a little faster or require a bit more liquid. I’d recommend checking the pasta package for cooking instructions and starting with the same 8-minute pressure cook time, potentially adding an extra minute or two if needed. Ensure your broth and other ingredients are certified gluten-free as well.

Do I need to peel the zucchini?

Wait, zucchini? This recipe doesn’t call for zucchini! It’s a classic spaghetti and meat sauce. If you’re thinking of another recipe, perhaps I can help clarify! For *this* Instant Pot Spaghetti, there’s no zucchini involved, so no peeling needed.

Can I make this as muffins instead?

This recipe is specifically designed for the Instant Pot and relies on the pressure cooking of the spaghetti within the sauce. Making it as muffins would require a completely different recipe structure, likely involving draining the pasta separately and binding it with eggs and cheese, similar to baked ziti muffins. It wouldn’t quite be the same “Instant Pot Spaghetti” experience.

How can I adjust the sweetness level?

The sweetness in this dish comes primarily from the tomatoes and the sautéed onions. If you prefer it sweeter, you can add a teaspoon or two of sugar along with the tomatoes, or use a can of diced tomatoes that have added sugar. Alternatively, you could stir in a tablespoon of honey or maple syrup after cooking, though this will alter the flavor profile slightly.

What can I use instead of the glaze?

This Instant Pot Spaghetti doesn’t actually use a glaze! The sauce itself is what coats the pasta. If you’re thinking about a dessert or a different type of dish, please let me know! For this spaghetti, you’ll simply serve it as is, perhaps with some fresh cheese or herbs.

Final Thoughts

There you have it – a foolproof, incredibly delicious Instant Pot Spaghetti recipe that’s going to become your new go-to for busy weeknights, lazy Sundays, or anytime you need a comforting bowl of pasta. It’s the kind of meal that brings smiles to everyone’s faces and leaves you with happy hearts and clean kitchens. I really hope you give this a try; it’s truly a labor of love that requires minimal labor! If you love this easy pasta dish, you might also want to check out my recipe for [Link to Another Easy Pasta Dish] for more quick and tasty meal ideas. Let me know in the comments below how yours turns out, or if you have any special twists you like to add! Happy cooking, and more importantly, happy eating!