Instant Pot Spaghetti Recipe
Introduction
This Instant Pot Spaghetti recipe is an easy, no-fuss way to enjoy a classic comfort dish with minimal effort. Tender noodles cook perfectly in a flavorful sauce all in one pot, making cleanup a breeze. It’s perfect for weeknight dinners when you want something hearty and satisfying fast.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (85/15 recommended)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 clove garlic, minced (optional)
- 1 teaspoon kosher salt
- 1 (24 ounce) jar pasta sauce
- 1 3/4 cups water
- 1 teaspoon Better Than Bouillon (chicken base suggested)
- 8 ounces spaghetti, broken in half
- 4 tablespoons butter
- Parmesan cheese, for topping
- Parsley or basil, for garnish
- Red pepper flakes, optional for heat
Instructions
- Step 1: Turn on the sauté function on your Instant Pot and add olive oil. Add ground beef, garlic powder, onion powder, Italian seasoning, minced garlic (if using), and kosher salt. Sauté until the meat is browned and cooked through, stirring occasionally.
- Step 2: Pour in the jar of pasta sauce, water, Better Than Bouillon, and add the broken spaghetti noodles. Make sure the noodles are submerged beneath the liquid for even cooking.
- Step 3: Seal the Instant Pot lid and cook on high pressure for 8 minutes.
- Step 4: Carefully place a towel over the steam release valve to prevent splatter, then quickly release the steam to avoid overcooking the noodles.
- Step 5: Open the lid and use tongs to stir the mixture, distributing the sauce evenly. Let the spaghetti rest for 10 minutes so the noodles absorb the sauce and thicken nicely.
- Step 6: Stir in the butter until melted and creamy. Serve topped with Parmesan cheese, garnished with parsley or basil, and sprinkle with red pepper flakes if desired.
Tips & Variations
- For added flavor, brown the beef with diced onions before adding the other ingredients.
- Use ground turkey or chicken as a leaner protein substitute.
- Try a marinara or arrabbiata sauce for different flavor profiles.
- If you prefer al dente noodles, reduce pressure cooking time to 7 minutes.
- Add vegetables like mushrooms or bell peppers during the sauté step for extra nutrition.
Storage
Store leftover spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much. Avoid freezing as the texture of the noodles may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of pasta for this recipe?
Yes, you can swap the spaghetti for other pasta shapes like penne or rigatoni. Just adjust the cooking time slightly based on the pasta type and thickness.
How do I prevent the noodles from sticking together?
Breaking the spaghetti in half helps it fit better under the liquid. Stirring well after cooking and allowing the dish to rest before serving lets the noodles absorb sauce evenly, reducing stickiness.
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Instant Pot Spaghetti Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A delicious and easy Instant Pot Spaghetti recipe that combines savory browned ground beef, rich pasta sauce, and perfectly cooked noodles all made in one pot. Featuring simple seasonings, butter, and topped with Parmesan, this spaghetti is ready in under 30 minutes and makes a comforting weeknight dinner.
Ingredients
Meat and Seasonings
- 1 tablespoon olive oil
- 1 pound ground beef (85/15 lean-to-fat ratio)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 clove garlic, minced (optional)
- 1 teaspoon kosher salt
Spaghetti and Sauce
- 1 (24 ounce) jar pasta sauce
- 1 3/4 cups water
- 1 teaspoon Better Than Bouillon (chicken base)
- 8 ounces spaghetti, broken in half
Finishing Touches
- 4 tablespoons butter
- Parmesan cheese, for topping
- Parsley or basil, for garnish
- Red pepper flakes, optional for heat
Instructions
- Prepare the Meat: Turn on the sauté function on the Instant Pot. Add the olive oil, ground beef, garlic powder, onion powder, Italian seasoning, minced garlic (if using), and kosher salt. Sauté the mixture until the ground beef is browned and cooked through, stirring occasionally.
- Add Sauce and Pasta: Pour in the jar of pasta sauce, water, and Better Than Bouillon chicken base. Add the broken spaghetti noodles by tucking them underneath the liquid to ensure even cooking.
- Pressure Cook: Close the Instant Pot lid and seal the vent. Set it to cook on high pressure for 8 minutes.
- Release Steam Safely: Once cooking is complete, carefully place a towel over the steam vent to prevent splatters and quickly release the pressure to avoid overcooking the noodles.
- Rest and Absorb: Open the lid and use tongs to stir the spaghetti, distributing the sauce evenly. Let the mixture rest for 10 minutes so the noodles absorb the sauce and the consistency thickens perfectly.
- Finish and Serve: Stir in the butter until melted and creamy. Top with freshly grated Parmesan cheese, and garnish with parsley or basil and red pepper flakes if desired. Serve with your favorite garlic bread and a simple green salad for a complete meal.
Notes
- Breaking the spaghetti noodles in half helps them fit better and cook evenly in the Instant Pot.
- Using the Better Than Bouillon adds depth of flavor to the sauce; chicken base works well with the beef and tomato flavors.
- Resting the pasta after cooking is key to achieving a perfect sauce consistency as the noodles soak up excess liquid.
- Adjust red pepper flakes to taste for added heat or omit for milder flavor.
- If you prefer, you can substitute ground turkey or plant-based ground meat to alter the protein source.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian-American
Keywords: Instant Pot spaghetti, one pot pasta, ground beef spaghetti, easy weeknight dinner, pressure cooker pasta
