Instant Pot Spaghetti
A quick and easy one-pot spaghetti recipe with ground meat that cooks in the Instant Pot, melding flavors for a delicious weeknight meal.
Ingredients
Main Ingredients
- 1 pound spaghetti (broken in half) Substitute with linguine or thin bucatini if desired.
- 1 pound ground beef or turkey Beef provides richer flavor; turkey keeps it lean.
- 1 jar (24 oz) marinara sauce Use your favorite brand or homemade.
- 2 cups water Adds just enough liquid for the pasta to cook through.
Seasonings
- 1 teaspoon garlic powder Or 2 cloves fresh garlic, minced.
- 1 teaspoon onion powder Or 1 small onion, finely chopped.
- to taste salt and pepper
To Serve
- Parmesan cheese For serving.
- Fresh basil or parsley For garnish (optional).
Instructions
Preparation
- Turn the Instant Pot to Sauté and let it heat for a minute. Add the ground meat to the pot.
- Cook until the meat is mostly browned and no longer pink, about 4–6 minutes. Use a wooden spoon to break up larger chunks.
- Sprinkle in garlic powder, onion powder, salt, and pepper. Stir to coat the meat and cook 30 seconds to bloom the spices.
- Pour in the marinara sauce and the 2 cups of water. Stir gently to combine and scrape any browned bits from the bottom.
- Break the spaghetti in half and arrange the strands in a crisscross pattern over the sauce. Push the pasta down so it’s submerged, but do not stir.
- Close the lid, set the valve to sealing, and choose Manual (High Pressure) for 8 minutes.
Finishing Touches
- When the cook time ends, perform a Quick Release of the pressure according to manufacturer instructions. Open the lid carefully.
- Stir the spaghetti and meat together until the sauce thickens slightly and the pasta softens. Serve hot with grated Parmesan and fresh basil or parsley.
- If the pasta seems a touch al dente after stirring, let the pot sit on Keep Warm for 2–3 minutes with the lid ajar to soften further.
Notes
If you prefer vegetarian, swap the meat for seasoned crumbled tofu or a plant-based ground meat. For a thicker sauce, reduce water to 1 3/4 cups but expect slightly firmer pasta.