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5 from 2 votes

Easy Instant Pot Spaghetti

This Instant Pot Spaghetti is all made in one pot! You'll start by making the easiest homemade spaghetti sauce with beef, veggies, and seasonings directly in the pressure cooker. Then you'll stir in uncooked spaghetti noodles and broth. Cover, cook, serve, and enjoy! Spaghetti night just got easier and bonus: more delicious.  
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Dish, Pasta
Cuisine: American, Italian
Servings: 6 people
Calories: 521kcal
Author: Jennifer Debth

Ingredients

  • tablespoon  olive oil
  • pound  lean ground beef I used (93/7) so I didn’t have to drain the fat, you could also use ground turkey or chicken
  • 1/2 yellow onion diced
  • 1/2  cup  diced carrot about 2 small carrots
  • 1/2  cup  diced celery about 3 small stalks
  • cloves  garlic minced or pressed
  • 1 1/2 tablespoons  dried basil leaves
  • 1 tablespoon  Italian seasoning
  • 1/2  teaspoon salt plus more to taste (I did 1 teaspoon)
  • 1/2  teaspoon  ground black pepper
  • 1 pound spaghetti broken in half and tossed in 1 tablespoon olive oil
  • cups  chicken broth you could also use veggie broth or beef
  • (6 oz) can tomato paste
  • (28 oz) can peeled and crushed tomatoes
  • (8 oz) can tomato sauce
  • Parmesan cheese for serving if desired

Instructions

  • Hit sauté on Instant Pot. Once it reads “HOT”, add in oil.
  • Add in beef, onion, carrots, celery, garlic, basil, Italian seasoning, salt, and pepper.
  • Cook, breaking up the beef as you go, until the beef is no longer pink and veggies are tender, about 10 minutes.
  • Scrape up any brown bits at the bottom, if any.
  • Hit cancel on Instant Pot.
  • Place in oil covered spaghetti noodles, broth, tomato paste, crushed tomatoes, and tomato sauce.
  • Stir to combine.
  • Make sure you get the beef and any browned bits off the bottom and the noodles are fully submerged. If you don’t, you’ll likely get the BURN notice on the display.
  • Close and lock the lid. Make sure the pressure valve is pointing to SEALING.
  • Cook on manual, HIGH pressure, for 8 minutes.
  • Flip the valve to quick release the pressure.
  • Use tongs to stir/combine and gently break up any noodles that may have clumped together.
  • Let sit for 5 minutes to thicken, then serve immediately - don’t keep in instant pot or it will keep cooking and the noodles will overcook.
  • Serve with parmesan cheese and enjoy!

Video

Notes

See post above for tips and FAQ.

Nutrition

Calories: 521kcal | Carbohydrates: 82g | Protein: 32g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 1456mg | Potassium: 1613mg | Fiber: 10g | Sugar: 15g | Vitamin A: 4332IU | Vitamin C: 35mg | Calcium: 235mg | Iron: 10mg