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A Plate Full of Instant Pot Spaghetti and Meat Sauce Topped with Fresh Parsley

Instant Pot Spaghetti

This 20-minute Instant Pot Spaghetti Recipe is a fool-proof way to cook perfect pasta every time. Simmered with a flavorful homemade meat sauce, the whole family will love this classic spaghetti dinner!

Course Main Course
Cuisine Italian
Keyword easy pasta dishes, easy spaghetti recipes, instant pot pasta, instant pot spaghetti, instant pot spaghetti sauce, meat sauce recipe, pressure cooker spaghetti
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 368 kcal
Author Kelly


  • 1/2 teaspoon olive oil or avocado oil
  • 1 pound ground turkey or lean ground beef (Omit or saute plantbased crumble OR 1/2 cup chopped cremini mushrooms and walnuts for vegan)
  • 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 gluten-free spaghetti noodles For grain-free and paleo-friendly spaghetti, use Jovial Grain-Free Cassava Spaghetti Pasta or Cappello's Grain Free Spaghetti Almond Flour Pasta. For low carb spaghetti, you can use Explore Cuisine Edamame Pasta or low carb pasta brand of choice. 
  • 1 24 oz HIGH-QUALITY pasta or marinara sauce , we like Rao's
  • 1 14.5 oz can of undrained crushed or diced San Marzano tomatoes
  • 2 - 2 1/4 cups water (or more as needed to just cover the pasta)

Optional for serving

  • 2 tablespoons Parmesan cheese plus more for serving - You can sub with nutritional yeast or leave out for dairy-free / paleo.
  • Fresh chopped parsley and/or basil


  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.
    Spaghetti and Meat Sauce Being Stirred Around with Tongs in a Pressure Cooker
  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.
    A Plate of Instant Pot Spaghetti with a Metal Fork Stuck Into the Pasta
Nutrition Facts
Instant Pot Spaghetti
Amount Per Serving (1 g)
Calories 368 Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 3g3%
Protein 35g70%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.