Instant Pot Spaghetti
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Classic spaghetti, made in the Instant Pot! My Instant Pot Spaghetti recipe is as easy as 1,2,3! Requiring simple, kitchen staple ingredients and minimal prep, you can sit back and let the instant pot do all the work for you! Perfect for busy weeknights!
Instant Pot Spaghetti In 25 Minutes
The dish everyone knows and loves! Spaghetti is a go-to dish for most people because it’s quick, easy and always comforting. I can’t get enough of my instant pot, therefore I’m always looking for ways to use it, so why not make spaghetti?! This Instant Pot Spaghetti has all the classic flavors we are all familiar with, but the instant pot gets to do all the work this time!
- Incredibly Easy & Quick To Make
- Uses Simple, Kitchen Staple Ingredients
- Instant Pot Does All The Work
- Delicious, Classic, Comfort Food
Spaghetti ALWAYS works, but this one in particular, is just too easy! I’m certain you will have most, if not ALL of these ingredients in your kitchen already. This is a classic comfort food recipe, made in a new and different way! Easy prep, big flavor, this is a dish the whole family will love, ready in just 25 minutes.
Spaghetti
- Olive Oil – Substitute sunflower, safflower or avocado oil.
- Ground Beef – I used lean ground beef. You can use your preference of protein, just keep in mind the cook time may vary.
- Onion and Garlic – Essential flavor enhancers to any meat sauce.
- Seasoning – Italian seasoning, sugar, salt and pepper. Don’t skip the sugar, it’s important to cut through the acidity of the tomatoes and creates an overall balance.
- Tomatoes – I used both canned diced tomatoes, as well as tomato sauce. For diced tomatoes I used fire roasted tomatoes which I love the flavor of, but regular diced tomatoes work as well.
- Wine – I used a nice red wine for added depth of flavor. Substitute beef broth if you prefer.
- Spaghetti – Uncooked, broken in half. If you don’t have spaghetti, you can use your favorite noodle. I used 8 oz of uncooked spaghetti, this will give you lots of sauce to spaghetti ratio, so if you prefer less sauce, use 12 ounces of spaghetti.
Garnish
- Parmesan Cheese – I always like to use fresh parmesan! I say ½ cup of Parmesan, but what I really mean is 2 cups.
- Parsley – Fresh parsley, chopped.
Let’s dive into this Instant Pot Spaghetti recipe. Trust me, it’s as easy as pie – or should I say, as easy as spaghetti? Each step is a breeze, and before you know it, you’ll have a steaming pot of deliciousness ready to be devoured.
First things first, grab your Instant Pot and turn it to the saute setting. If you’re feeling a bit lost with the settings, a quick glance at the manufacturer’s guide should clear things right up.
Add the olive oil to the pot. Once heated, add the ground beef. Use a wooden spoon to break it apart and cook until it’s no longer pink, which should take about 3 minutes. This step is essential for developing the texture and flavor of the beef.
Incorporate the onion, garlic, Italian seasoning, sugar, salt, pepper, diced tomatoes, tomato sauce, water, and red wine into the pot. Stir thoroughly to ensure all ingredients are well combined. This mixture forms the flavorful sauce for our spaghetti.
Add the spaghetti, broken in half, into the pot. Ensure the spaghetti is submerged in the liquid to cook evenly. This is a critical step to achieve the desired texture for the pasta.
Secure the lid and set the Instant Pot to cook on high pressure (or use the Manual setting) for 8 minutes. After the cooking cycle is complete, perform a quick release of the pressure. Stir the spaghetti well before serving. Garnish with Parmesan cheese and parsley for an additional layer of flavor.
Serve This With
Serving your Instant Pot Spaghetti with the right side dishes can elevate this already fantastic meal to new heights of deliciousness. Here are some delightful recipe ideas that pair wonderfully with this dish:
Easy Garlic Bread
Italian Roasted Mushrooms and Veggies
Easy Focaccia
Antipasto Salad
Frequently Asked Questions
What Type Of Wine Works Best?
The flavors in a wine will become more concentrated as they cook. Choose a medium-bodied, dry red wine such as a Pinot Noir, Merlot or Chianti. Beef broth can be used as a non alcoholic substitute.
Why Did My Spaghetti Clump Together?
It’s ok if your spaghetti ended up in big clumps. Simply use 2 forks to tear them apart, the spaghetti will still be cooked.
Is it necessary to break the spaghetti in half before cooking?
Breaking the spaghetti in half is not mandatory, but it does help in ensuring that the pasta cooks evenly and fits better in the Instant Pot. If you prefer longer strands, feel free to keep them whole, but make sure they’re fully submerged in the liquid for even cooking.the meal.
Can I use a different type of pasta for this recipe?
Yes, you can use other types of pasta like penne, fusilli, or rigatoni. However, you may need to adjust the cooking time based on the type of pasta you choose. Generally, a good rule of thumb is to cook the pasta for half the time indicated on the package instructions when using an Instant Pot.
Expert Tips
- Brown the Beef Well: Sauté the ground beef until it’s nicely browned to deepen the flavor of your dish.
- Sugar: You might be thinking, why is there sugar in this? It’s important to balance the flavors of the dish and to cut through the acidity of the tomatoes!
- Use Quality Tomatoes: Opt for high-quality diced tomatoes and tomato sauce for a richer, more robust sauce.
- Quick Release Pressure: Once cooking is complete, use the quick release to prevent overcooking the pasta.
- Adjust Seasonings After Cooking: Taste and adjust salt, pepper, or Italian seasoning after cooking to tailor the flavor to your liking.
Storage
Transfer to an airtight container and store in the fridge for 3 to 5 days. Make sure to refrigerate after eating because bacteria will start to grow. To reheat, simply pop it in the microwave or back into a saucepan and cook over medium-low heat until heated through.
More Great Recipes To Try
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Instant Pot Spaghetti
Video
Ingredients
Spaghetti
- 2 tablespoons olive oil
- 1½ pounds ground beef
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon Italian seasoning
- 1 tablespoon sugar
- ¾ teaspoon salt
- ½ teaspoon pepper
- 14 ounces diced tomatoes
- 2 cups tomato sauce
- 1 cup water
- ½ cup red wine
- 8 ounces spaghetti (uncooked, broken in half)
Garnish
- ½ cup parmesan cheese
- 1 tablespoon fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Add the olive oil to the instant pot and heat. Add the ground beef and break it up with a wooden spoon. Cook the beef for about 3 minutes or until the meat is no longer pink.
- Add the rest of the spaghetti ingredients to the instant pot and stir well. Close the lid. Cook on high pressure (Manual setting) for 8 minutes.
- Once the Instant Pot cycle is complete, quick release the pressure and stir well. Serve garnished with Parmesan cheese and parsley.
Equipment
Notes
- It’s ok if your spaghetti ended up in big clumps. Simply use 2 forks to tear them apart, the spaghetti will still be cooked through.
- If you don’t want to use red wine, substitute it with beef broth!
- You can omit the ground beef to keep this recipe vegetarian.
- You might be thinking, why is there sugar in this? It’s important to balance the flavors of the dish and to cut through the acidity of the tomatoes!
- When you first open the instant pot, it may seem like there’s too much sauce, just stir everything together well to incorporate all the liquid.
- Always make sure to read the manufacturer’s guide for detailed instructions on how to use your instant pot.
- Transfer to an airtight container and store in the fridge for 3 to 5 days. Make sure to refrigerate after eating because bacteria will start to grow.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
