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Instant Pot Spaghetti - this easy recipe takes less than 10 minutes of prep and is perfect for busy weeknights. Everything cooks in the pressure cooker (even the pasta noodles) in under 30 minutes with just one pot to clean.

Instant Pot Spaghetti

Instant Pot Spaghetti - this easy recipe takes less than 10 minutes of prep and is perfect for busy weeknights. Everything cooks in the pressure cooker (even the pasta noodles) in under 30 minutes with just one pot to clean.

Course Main Course
Cuisine Italian
Keyword basil, chinese dinner recipe, easy, Instant Pot, italian, marinara, one pot, pasta, pressure cooker, spaghetti, tomato sauce
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 368 kcal
Author Kelly

Ingredients

  • 1/2 teaspoon olive oil or avocado oil
  • 1 pound ground turkey or lean beef
  • 1 shallot or small onion diced
  • 2 cloves garlic minced
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon minced fresh oregano OR 1 teaspoon dried oregano
  • 1/2 tablespoon chopped fresh basil OR 1/2 teaspoon dried basil
  • 2 tablespoons tomato paste
  • 8 ounces dried spaghetti noodles gluten free if desired
  • 1 24 oz jar HIGH-QUALITY pasta or marinara sauce (I used Rao's)
  • 1 14.5 oz. can crushed (or diced) tomatoes, undrained (I love San Marzano)
  • 2 - 2 1/4 cups water (or more as needed to just cover the pasta)
  • 2 tablespoons Parmesan cheese plus more for serving
  • Fresh chopped parsley and/or basil for serving

Instructions

  1. Press the SAUTE button on the Instant Pot. Once it's hot, add the olive oil then add the ground meat. Cook and crumble the meat until it is browned and cooked through (about 3-4 minutes). Drain any excess grease.
  2. Stir in the shallots, garlic, salt, pepper, oregano, basil and tomato paste and cook until fragrant, about 2-3 minutes.
  3. Break up the spaghetti noodles, then place in the pot over the meat in 2-4 layers criss-crossed (to prevent sticking).
  4. Pour the sauce and diced tomatoes and water covering the noodles. Do not stir and push the noodles down to ensure they are completely submerged in the liquid.
  5. Cover with lid and set the valve to sealing. Press MANUAL or PRESSURE COOK and set to HIGH pressure for 7 minutes.
  6. Allow the Instant Pot to come to pressure and do it's thing.
  7. After the cooking time is up and you hear a BEEP, do a quick release by pushing the valve to RELEASE using a towel (to avoid mess) or a long wooden spoon with a towel covering the vent.
  8. Carefully open the lid then sprinkle in some Parmesan. Do not stir and allow to sit for 1-2 minutes for the cheese to melt and the pasta sauce to thicken up.
  9. Serve with Parmesan cheese and fresh parsley and/ or basil, if desired.
Nutrition Facts
Instant Pot Spaghetti
Amount Per Serving (1 g)
Calories 368 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 64mg 21%
Sodium 167mg 7%
Potassium 578mg 17%
Total Carbohydrates 46g 15%
Dietary Fiber 2g 8%
Sugars 3g
Protein 35g 70%
Vitamin A 4.1%
Vitamin C 3.3%
Calcium 7%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.