Instant Pot Spaghetti is a classic one-pot pasta dinner for busy families. This mostly hands-off pressure cooker spaghetti uses jar pasta sauce and is ready in 30 minutes. It's a must-have for your pressure cooker collection.
16ozSpaghetti (uncooked)use only 12oz for saucier pasta
24 ozjarPasta Sauceor 2 ¾ cups
Recipe yields 8 cups. If you cut the recipe in half, the instructions stay the same.
Select "Saute" and heat OLIVE OIL until Instant Pot display reads "Hot".
Add ONIONS, GARLIC, GROUND BEEF, OREGANO, ITALIAN SEASONING, SALT, and PEPPER. Saute until beef is cooked through, stirring as needed. Drain any excess fat, if needed.
Deglaze the pot by adding a few splashes of plain water. Then, scrape any browned bits loose with a utensil, releasing them into the other ingredients. Select “Cancel” to stop the saute cycle.
Break and scatter the SPAGHETTI NOODLES over the cooked beef in a criss-cross pattern.
Whisk PASTA SAUCE and WATER together in a separate bowl and pour over the noodles. Press the noodles under the sauce mixture to submerge them.
Close and lock the lid and set the pressure release valve to “Sealing”. Select “Manual” or “Pressure cook” on HIGH 2 minutes (for al dente pasta) or 3 minutes (for soft pasta). YES, YOU HEARD THAT RIGHT ... 2 or 3 minutes ... the pasta continues cooking in the next step (and we also don't like mushy pasta).
At the end of the cook cycle, allow the pot to sit undisturbed for a 10-minute natural pressure release (NPR). DO NOT SKIP THIS STEP...the pasta is still cooking.
Release any remaining steam, open lid, stir ingredients until well combined. Serve warm.Note: When you first open the lid after pasta cooks, there will likely be a small amount of excess liquid. Just stir it into the pasta and it will get absorbed in minutes.
To store, allow spaghetti to cool completely and refrigerate in airtight containers up to 5 days.
Instant Pot spaghetti recipe tips
Instant Pot model - I use my 6 quart Instant Pot Duo for this recipe. You don't need to adjust anything for the 8 or 10 quart pot (see reference here).
Pastashape - Use plain spaghetti box or bag. Modifying the recipe with other pasta shapes (or gluten free pasta) may give varied results.
Pasta amount - If you want saucier pasta than what you see in my photos, use 12 oz pasta instead of 16oz. It doesn't have to be exact.
Pasta stacking - To avoid pasta clumping, the pasta should be broken in half and stacked in sections using criss-cross patterns on top of the cooked meat.
Meat - Use ground turkey or Italian sausage in place of ground beef.
Go meatless - Make it vegetarian spaghetti by simply omitting the meat and following the recipe as is.
Jar pasta sauce - If using a seasoned pasta sauce, feel free to leave out the seasonings listed in this recipe.
Reheatingleftovers - You'll likely need to rehydrate the pasta because the starch absorbs the liquid. Add liquid in small amounts until the consistency to your liking.
burn notice - they do happen sometimes (but I have not had it happen with this recipe). Please read my notes in the above blog post.