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plate of spaghetti with breadstick above
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5 from 2 votes

Easy Instant Pot Spaghetti

This Easy Instant Pot Spaghetti Recipe is the perfect quick and delicious weeknight meal! With pasta cooked directly in the instant pot, this recipe dirties just one dish for easy cleanup!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Dish, Pasta
Cuisine: American, Italian
Keyword: easy, ground beef, instant pot
Servings: 6 people
Calories: 521kcal
Author: Jennifer Debth

Equipment

Ingredients

  • 1  tablespoon  olive oil
  • 1  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
  • 6  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
  • 4  cups  chicken broth you could also use veggie broth or beef
  • 1  (6 oz) can tomato paste
  • 1  (28 oz) can peeled and crushed tomatoes
  • 1  (8 oz) can tomato sauce
  • Parmesan cheese for serving if desired
US Customary - Metric

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!
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Video

Notes

See post above for tips and FAQ.
*It may dry out a bit over time so you might want to add some extra sauce to give your spaghetti more moisture.

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