by Olena

Instant Pot Spaghetti

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Olena Osipov
4.9 from 80 votes

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Instant Pot Spaghetti takes a simple shortcut to a delicious and healthy one-pot dinner, ready in 30 minutes. Brown the meat, then add uncooked pasta and sauce and let the Instant Pot take care of the rest. Jazz up pasta night any day of the week, even the busy ones, and enjoy this hearty Italian-inspired pressure cooker spaghetti with a lot of flavor and little effort!

Using a pressure cooker will transform your idea of there being only one way to make pasta. Try our most popular pasta dishes, Instant Pot lasagna, Instant Pot chicken pasta parmesan, or Instant Pot mac and cheese, and you’ll never look back.

instant pot spaghetti on plate with fork and garnish

Instant Pot Spaghetti

A simple spaghetti and meat sauce recipe has always been a favorite go-to meal on a busy weeknight. It’s the kind of budget-friendly, comforting, and healthy dinner idea that saves any busy weeknight! We’re not trying to replicate an authentic Italian pasta dish, because we all know, any true Italian recipe requires old-fashioned time and effort. What we ARE trying to do is give the essence of Italian-inspired flavours a modern twist with the magic of the Instant Pot. I have to admit, though, it sure comes close to the real deal!

I don’t know about you, but I don’t always have the time to make pasta from scratch or even a simmering sauce for hours. This is why this recipe is a complete time-saver. We add meat, pasta, and sauce into our pressure cooker and we have a healthy restaurant-quality dinner on the table in 30 minutes! Add a basket of garlic bread to sop up the sauce for the kids and a glass of red wine for you!

This spaghetti recipe is a cross between my spaghetti with tomato sauce and meat sauce. You can use any ground meat, pasta, or sauce, which makes it convenient and flexible.

There’s no waiting for the water to boil, no sauce splattering all over the place. The spaghetti comes out perfectly cooked and not mushy and the entire dish is super flavorful. It’s something you can make all year round, as well, because you know the Instant Pot never heats up your kitchen in the summertime. You have to try it!

This is an easy-to-follow recipe every busy home cook needs to keep in their arsenal. It’s all done in one pot (even the browning of the meat) which not only means an easy dinner, but easy clean up too!

Spaghetti night just got a whole lot more fun!

Why This Recipe for Spaghetti in Instant Pot Works?

  • Everyone loves spaghetti. Kids and adults alike will love this dish.
  • It’s quick and easy and more hands off than any other method.
  • Enjoy it year round. A pasta dish is always welcome in the winter and it won’t heat up the kitchen in the summer.
  • Brimming with Italian-inspired flavours that are familiar and mouthwatering!
  • Easily double the recipe to serve a larger crowd. The best part is, the cook time remains the same.
  • Leftovers are just as good the next day and the day after that.
  • A one-pot meal with easy clean up.
instant pot spaghetti and meat sauce garnished with parmesan and basil

Ingredients for Instant Pot Spaghetti Sauce

What I love about this recipe is that you can use 5 simple ingredients you have on hand:

  • Pasta: You can use white, whole wheat or gluten free spaghetti. As for the shape, you can use long or short pasta, realistically. Penne, fettuccine, fusilli, elbow macaroni etc. It’s totally flexible.
  • Ground meat: Ground turkey, beef, chicken, lamb or even venison. Poultry will make Instant Pot spaghetti leaner and therefore a healthier choice.
  • Tomato sauce: Plain canned tomato sauce to which we’ll add simple spices. Salt and a bit of sugar to reduce acidity. You could opt for jarred seasoned sauce like spaghetti or marinara that already has spices, salt and sugar added to it.
  • Spices: Dried oregano, basil and thyme or just Italian seasoning. You can skip them with jarred pasta sauce.
instapot spaghetti sauce ingredients

How to Make Pressure Cooker Spaghetti

If you are new to cooking with Instant Pot, check out my Instant Pot guide. Don’t have an Instant Pot yet? Check out which one you should buy. And you should very soon. Life-changing magic pot! You are welcome.

  • Brown meat: Press Saute and cook meat the until it’s in small pieces. If it is beef or lamb, I would drain it mid way to reduce the fat and speed up sauteing. Then, add water and seasonings and scrape the bottom of the pot.
  • Add pasta and sauce: Break pasta noodles in half (if using long noodles) and lay them criss cross in 6 layers. Pour tomato sauce on top and do not stir. Do not worry about water and sauce not covering the noodles. There is enough steam inside the pot to soften them under pressure.
  • Cook on high pressure for 5 minutes: Then do a Quick Release to release the pressure after. Stir and let sit for 3 minutes to soak up the juices. If the pasta is too firm for your liking, let it sit about 10 minutes longer.

Tips for Best Instapot Spaghetti Results

  • To double the recipe: If you have 8 quart Instant Pot, you can double the ingredients for pressure cooker spaghetti but keep the same cook time. For a 6 quart pot, you can only add 1.5 times ingredients (not double) and the cook time remains the same.
  • 3 quart Instant Pot: Cut all ingredients in half (even the water) but keep the same cook time.
  • If pasta is “crunchy”: Close the lid and let it sit an extra 10 minutes after cooking. Pasta cooks fast so it’s always better to undercook and allow it to sit. You can’t reverse overcooked pasta.
  • Too liquid-y? When you first open the pot, spaghetti might look very watery. Give it a stir and a few minutes to absorb more of the surrounding liquid.
  • Clumping noodles: Criss crossing pasta resolves most of the clumping issue. Even if there is some clumping, that’s completely ok. Just use a fork to separate them.

Add-In’s and Variations

  • Gluten free pasta: I would reduce the cooking time from 5 minutes to 3 minutes for gluten free pasta.
  • More meat and sauce: If you like your spaghetti very saucy, reduce spaghetti amount to 8 oz.
  • Thin pasta: If you would like to use angel hair pasta, sauté the meat until brown and no longer pink. Then cook the pasta for 3 minutes.
  • Veggies: Throw in some chopped onion, celery and/or mushrooms while browning the meat.
  • Sausage: Instead of ground meat, you can use sausage. Hot Italian sausage if you like some heat!
  • Red pepper flakes: Speaking of heat..toss some in flakes with the sauce for some spice.
  • Ricotta or cream cheese: You can add 3-4 tablespoons of cream cheese or ricotta.
  • Dried herbs: Replace thyme, basil and oregano with 1 tbsp of Italian seasoning.
  • If using your favorite jarred pasta sauce: Reduce dried herbs to only 1 tsp and salt to 1/2 tsp, and eliminate maple syrup. Jarred sauce is already seasoned.
  • Wine: You can substitute 1/4 cup wine and reduce the water by 1/4 cup.

FAQs

Why did spaghetti sauce burn in the Instant Pot?

This is usually due to the fact that there wasn’t enough added water to the pot. The Instant Pot needs a certain amount of liquid to create steam. If the sauce is too thick and without enough water, there won’t be enough steam to allow it to come to pressure in the way it’s meant too. The spaghetti noodles will also absorb some of the liquid along the way, which won’t help matters if there wasn’t enough liquid in the first place. To avoid this, you’ll want to make sure to layer the sauce over the noodles, but do not stir and of course add the right amount of water to the pot initially.

Can you put uncooked pasta in Instant Pot?

You can add uncooked pasta to the Instant Pot, for sure. This is part of why this recipe is so awesome. You don’t need to boil your noodles ahead of time. Pressure cooker spaghetti is done by steam as well as the surrounding liquids.

I usually cook it for 5 minutes with no problem. If you like very soft noodles, try 7-8 minutes. You can always close the lid and cook for extra few minutes finding the optimal cooking time for your personal taste and the type of noodles you use. Or just close the lid and let noodles sit a bit. The pasta will absorb the liquids fast.

FYI: If noodles are still in their original uncooked condition then something must have gone wrong with IP.

What setting should pasta be for Instant Pot?

The Instant Pot comes with quite a few buttons that appear to be a setting for a particular recipe. More often than not, you don’t need them, which actually makes life a bit easier. Just use the high pressure (or manual, depending on your model) and set the time as directed.

Should I drain meat for Instant Pot Spaghetti meat sauce?

If you are using beef, yes, you can drain the excess fat. I do this halfway through. It’s not 100% necessary, so it’s up to you whether you want to get rid of it.

How do I prevent noodles from ‘clumping’ together in Instant Pot?

Using the crisis cross method when layering the noodles in the pot. This means taking some of your noodles and layering them flat across the pot in one direction. Then taking another handful and layering them across in the opposite direction. Continue doing this for all the layers. This should help, although there may still be clumps here and there. To rid the rest of the clumps just use a fork to separate them.

Can I use different noodles other than spaghetti?

Definitely! Any long or medium short pasta will work. In fact, try a different one each time for a different kind of pressure cooker spaghetti. If cooking fettuccine, try 7 minutes of cooking time. When using shorter pasta it will obviously not be possible to do the criss-cross method, so just do your best to layer them in an even layer trying not to overlap as best as you can.

Can I close back the lid and recook undercooked noodles in the Instant Pot?

Unfortunately not. However, here are some tips to help you out. For a few reasons trying to cook a meal for the 2nd and 3rd time, in an Instant Pot by closing the lid and cooking again, doesn’t usually work the same as cooking it the first time. If it ever happens again, close the lid and let the pasta sit for 10 minutes. The hot sauce and steam inside the pot will “cook” it to your desired texture. The altitude, size of a pot, etc. will all play a role in the end result. Pressure cooker spaghetti definitely comes out very soft after 5 minutes, so you shouldn’t run into this problem very often!

pressure cooker spaghetti grabbed with tongs

Serving Reccomendations

Making Instant Pot Spaghetti and Meat Sauce in Advance

  • Storing and reheating: Refrigerate leftovers in an airtight container for up to 5 days. Best way to reheat it is in the microwave.
  • Freezing: Cooked pasta is one of those foods that doesn’t thaw well – too mushy. However, if you are meal prepping the entire recipe, cook spaghetti for 3 minutes, cool (pasta will keep cooking with residual heat) and freeze in portions. Then thaw and reheat in the microwave or bake in oven at 350 degrees F for 10 minutes. This will help with the overcooked pasta issue.

More Instant Pot Recipes

instant pot spaghetti sauce with meat on plate with garnish and parmesan
Instant Pot Spaghetti

Instant Pot Spaghetti {30 Minute One Pot Meal}

Instant Pot Spaghetti takes a simple shortcut to a delicious and healthy one-pot dinner, ready in 30 minutes. Brown the meat, then add uncooked pasta and sauce and let the Instant Pot take care of the rest. Jazz up pasta night any day of the week, even the busy ones, and enjoy this hearty Italian-inspired pressure cooker spaghetti with a lot of flavor and little effort!
4.93 from 80 votes
Print Save Rate
Course: Dinner
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Pressure Up & Down: 10 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 320kcal
Author: Olena Osipov

Ingredients

  • 1 lb extra lean ground beef turkey or chicken
  • 2 cups water
  • 1 tsp oregano dried
  • 1 tsp basil dried
  • 1 tsp thyme dried
  • 1 tsp salt
  • Ground black pepper to taste
  • 1 tbsp maple syrup
  • 10 oz whole wheat or white spaghetti
  • 28 oz tomato sauce low sodium

Instructions

  • On 6 or 8 quart Instant Pot, press Saute and wait until display says Hot. Add meat and cook until brown in colour, breaking into pieces constantly. Instant Pot doesn’t really brown the meat and it doesn’t have to be cooked through. If cooking beef, I drain the fat in the middle of cooking. Up to you. Healthier.
    Instant Pot Spaghetti
  • Add water, oregano, basil, thyme, salt and pepper. Scrape the bits off of the bottom of the pot with spatula while stirring everything. Helps to avoid Burn message. Press Cancel.
    Instant Pot Spaghetti
  • Break noodles in half and add criss cross in about 6 layers. It helps to prevent noodles from sticking.
    Instant Pot Spaghetti
  • Pour tomato sauce and maple syrup on top. Do not stir.
    Instant Pot Spaghetti
  • Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 5 minutes.
    Instant Pot Spaghetti
  • After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid.
    Instant Pot Spaghetti
  • Spaghetti will look watery. Don’t worry. Stir gently and let sit for 3 minutes.
    Instant Pot Spaghetti
  • Serve hot garnished with basil and Parmesan cheese. Or however you like spaghetti. Enjoy!
    Instant Pot Spaghetti

Storing and reheating: Refrigerate leftovers in an airtight container for up to 5 days. Best way to reheat is in a microwave.

    Freezing: Cooked pasta is one of those food that doesn't thaw well – too mushy. However, if you are meal prepping entire recipe, cook spaghetti for 3 minutes, cool (pasta will keep cooking with residual heat) and freeze in portions. Then thaw and reheat in microwave or bake in oven at 350 degrees F for 10 minutes. This will help with overcooked pasta issue.

      Video

      Notes

      • To double the recipe: If you have 8 quart Instant Pot, you can double the ingredients but keep same cook time. For 6 quart, you can only add 1.5 times ingredients but not double – same cook time.
      • 3 quart Instant Pot: Cut all ingredients in half (even water) but keep same cook time.
      • If pasta is “crunchy”: Close the lid and let it sit extra 10 minutes after cooking. It’s pasta, it cooks fast and is better to undercook.
      • Too liquidy? When you first open the pot, spaghetti might look too watery. Give it a stir and a few minutes to absorb.
      • Clumping noodles: Criss crossing pasta resolves most of clumping. Some is OK, just use a fork to separate them.
      • Gluten free pasta: I would reduce cooking time from 5 minutes to 3 minutes for gluten free pasta.
      • More meat and sauce: Reduce spaghetti amount to 8 oz.
      • Thin pasta: If you would like to use angel hair pasta, saute meat until brown and no longer pink. Then cook pasta for 3 minutes.
      • Veggies: Throw in some chopped onion, celery and/or mushrooms while browning the meat.
      • Sausage: Instead of ground meat, you can use sausage.
      • Ricotta or cream cheese: You can add 3-4 tablespoons of cream cheese or ricotta.
      • Dried herbs: Replace thyme, basil and oregano with 1 tbsp of Italian seasoning.
      • If using your favorite jarred pasta sauce: Reduce dried herbs to only 1 tsp and salt to 1/2 tsp, and eliminate maple syrup. Jarred sauce is already seasoned.
      • Wine: You can substitute 1/4 cup wine you usually use for cooking pasta for 1/4 cup water.
      See recipe post for more tips and FAQs.

      Nutrition

      Calories: 320kcal | Carbohydrates: 46g | Protein: 25g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 679mg | Potassium: 371mg | Fiber: 2g | Sugar: 6g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 4mg
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      162 comments on “Instant Pot Spaghetti

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      1. 5 stars
        omg Olena ive beeb wanting to try it forever but nervous wow its so good and quick in 5 min
        have been following your blogs for over a year now Thank you

        From Carol Ann

        Happy Holidays

      2. 5 stars
        Tried your recipe this week with ground turkey and it was delicious! I used spaghettini noodles, kept the same cook time and the noodles were perfect! My husband and son loved it! I’d like to try with veggies next time. How do you recommend adding red peppers and carrots to the recipe? Should I include when browning the meat, as you’ve mentioned for onions, celery and mushrooms?

      3. 5 stars
        I did mine with frozen meatballs and used the saute to brown and followed the rest of the direction and it was amazing

      4. Questions- still working on being friendly with my IP. No problems yet but intimidated from PC explosions in the ’50’s!

        Can I use black bean pasta? What modifications needed?

        Can I use prepared (store bought!) marinara or spaghetti sauce? Already have some & want to use it up.

        Your a gem! The detailed explanations, videos , substitutions etc. for each record are good sends to us rookies!

        Nsmaste

        1. Black bean pasta – yes, reduce cook time to 3 minutes. Black bean pasta is quite strong taste, I would recommend a chickpea or red lentil pasta with this pasta. If using your favorite jarred pasta sauce: Reduce dried herbs to only 1 tsp and salt to 1/2 tsp, and eliminate maple syrup. Jarred sauce is already seasoned.

      5. 5 stars
        Hello Olena,
        I made this the other day, used a whole Lb. of Spaghetti, cut up chicken breast & a package of peas. It came out great, put 7 pints containers in the freezer, (did I tell you that I’m a single mail of 83) then days later, took one out, put under water, out of container & into a 1 & 1/2 pt. pyrex bowl & into the pressure cooker for 25 minutes. The Spaghetti was just as firm as before the freezer. Thanks again Olena
        PS Can’t believe it hotter up your way then it is here in Phoenix, AZ. at 109

        1. That is so amazing to hear and what a creative way to meal prep it! You are very welcome! Yep, we are enjoying our own Arizona with an ocean while we can. It’s glorious!

      6. 4 stars
        I added onion and red pepper to the ground turkey. I had spaghetti sauce on hand and used the Italian seasoning. Also because I’m at 5,000 ft I added one more minute to cooking. I had to let it sat in the pot for about 5 minutes to soak up the extra liquid but it all turned out great and easy peasy. Thanks for the recipe. I liked how you gave us options.

      7. 5 stars
        Delish! Fast! Easy clean up. What is not to like? I am a pasta snob as I was raised on it and pride myself on my pasta sauce but have to say I am humbled by the ease and taste of this recipe. I use diced tomatoes or plum tomatoes with its juice when making this and I find the spices called for make it tasty enough! I also use turkey sausage casings, add a wee bit of fennel seeds, bay leaf, a dash of nutmeg and marjoram along with the seasonings called for and yum!!! Thanks again Olena!

      8. 5 stars
        Good morning Olena,
        I tried this recipe last night in my 6 Qt. Instant pot, turned out really well, I just needed a little more salt and Creole seasoning next time,,,, I love my Ins. Pt. Any good recipes for shellfish???? Thank You sooo much

      9. 5 stars
        Love this recipe! Thank you! I’m still learning how to use my instant pot and this was perfect. Thanks again!

      10. 5 stars
        Sooo fast and simple!! A must when you have young kids. Under 30mins and supper is made and everyone loves it. That’s a win!! Everyone was asking for seconds!! Would definitely do 1.5 times the recipe next time. I now see why you have a 6qt and an 8qt pot!! Thanks for this recipe Olena!!

      11. 5 stars
        Excellent! So easy and quick to make. Only one dirty pot – which is the Instant Pot. Very tasty. Was going to use Prego or Ragu sauce the next time but actually its perfect the way it is. My only critical comment and I’d hardly call it critical is that it wouldn’t be 6 servings the way we eat. 🙂

      12. 5 stars
        I must confess, I hadn’t tried this because I thought it had to taste like canned spaghetti. Surely tasty spaghetti could not be this easy. Wrong! This needs to be in every parent’s arsenal. Everyone at the table gave it two thumbs up and the hungry crew was so happy to have something so delicious and filling on the table in less than 30 minutes.

      13. 5 stars
        I have tried this recipe and it was one I will use frequently.
        Tried it with gluten free small elbow and it came out perfect.
        Great recipe

      14. 5 stars
        This recipe is simple but one of the best I have tried .I added onions and chopped peppers
        in the beginning, I went with Ground Beef and Ground Pork, I had a 14 oz can of tomato
        sauce then added 14 oz of marinara & Basil sauce. added garlic and parsley, and for the
        pasta I only had Angel Hair.It came out perfect. This will be my go to recipe.
        Thanks Olena, your recipes a great.

      15. Is it possible to use my own already made spaghetti sauce for this recipe? Do I have to add water or tomato juice to dilute my sauce?

      16. 5 stars
        Olena,
        I made this last night and it was so good! I didn’t have tomato sauce so I used 32 oz. of Kirkland marinara instead and kept everything else the same. Probably ended up being a little too high in sodium and will use the low sodium tomato sauce next time. Super low fat ground beef that I did drain. This is a keeper that will be in our regular rotation. Thanks!!!

      17. 5 stars
        Hi Olena,
        I am making this wonderful recipe today. I find that I have a 16 oz package of rice pasta. Would you know what alterations I would need to make to your recipe so that I can use the whole package?
        Thanks for your help.

        1. Hi Jane. You would need to multiply water by 1.6, keep same cook time and adjust seasoning to taste after, if necessary. Or adjust seasonings by 1.6 right away. Enjoy!

      18. If I don’t have spaghetti and use (GF) penne pasta how many minutes would you suggest for the Instant Pot setting? Also, can this recipe be doubled in a 6 qt. IP? I have a large family or when everyone is not home we still like to have leftovers. Thanks!

      19. 5 stars
        Great pasta recipe. I make this often and now made it my own by adding peppers,onions and mushrooms. I have a bumper crop of tomatoes, any chance you would provide a recipe for tomato sauce cooked in the instant pot (please) ? Thks Olena

      20. 5 stars
        SO, SO, SOOO GOOD!!! I am a picky spaghetti person, and I feel that it often tastes best the traditional way (a gazillion pots, and long cooking time for the sauce), but that is not the case this time!! I have found my soul-mate spaghetti recipe here, especially since I am a busy mom and need something quick but delicious. I think it will be awhile, if ever, before I get out a gazillion pots and do it the old way. Thank you!!

      21. 5 stars
        Olena,I am trialing your recipes so I can pass on the good news to my daughter and grandson, who is 13 months. He LOVES eating, and I’m super excited about your healthy recipes for him! Thank you!

      22. 5 stars
        This is possibly the best spaghetti you will ever make. Follow the recipe . The herbs season the sauce perfectly, rich and thick. I throw in some diced onions while browning the beef and a few mushrooms before cooking. Definitely a keeper.

      23. 5 stars
        So simple, quick and tasty. The family loved it. This will be our new go-to spaghetti recipe. Thank you so much for your hard work!

      24. 5 stars
        I love this recipe. Next time I’m going to try to make it with Italian sausage, instead of ground beef.

      25. 5 stars
        This will be my go to recipe from now on. My kids love spaghetti and I know they will love this recipe. Super easy and quick to prepare. I added a quarter of chopped yellow onion and two chopped garlic cloves that I sautéed with turkey meat. I used agave instead of maple syrup. The spaghetti came out delicious!

      26. 5 stars
        I used spinach tortellini and lean mince beef (90/10 no need to drain) and everything fits into my small 3q instant pot with no problems. Tastes great!

      27. 5 stars
        Absolutely love this spaghetti, reminds me so much of the way my mother spaghetti tasted. Husband insists on having it about once a week!

      28. 5 stars
        I’ve made this twice. We love it. Extremely simple and all in one pot! The pasta is perfect. Not mushy. Delicious!

      29. 5 stars
        Wow, Wow, Wow, just bought an Insta Pot and made your Insta Pit Spaghetti for my wife tonight.
        Watched your video then made it, your right this is restaurant quality Spaghetti.
        Love your website, can’t wait to try more of you recipes.

        Thank you so much!
        Ron

          1. 5 stars
            This was phenomenal…made this last week and honestly it tasted like I had been working on this dish all day. From start to finish I believe this recipe took about 40-50 mins total time, which blew my mind. Just amazing and I adore my IP even more after that meal!

      30. This looks yummy and easy! I am deciding which brand multipot to purchase. I saw a comparison on another YouTube site and they said the Instant Pot did not reach an effective the slow cooker temperature which was, I believe, way too low. As I recall, I believe they said legit slow cooker temp is 200 degrees farenheight. Proper slow cooker function is an important consideration for me given I use slow cooker and will be getting rid of one of my slow cookers to make space for a multipot. Also too low slow cooker temp is actually dangerous breeding ground for bacteria and thus food poisoning. Have you heard this about Instant Pots slow cooker setting, temperature too low? Appreciate any advice.

      31. 5 stars
        Extremely easy especially when using our favorite Spaghetti sauce instead of tomato sauce.

      32. 5 stars
        I received the Instant Pot as a gift a few years ago. The instructions that come with it are POOR and I’m being polite. I use it weekly to make yogurt. Then I found Olena’s website. Oh my! Life has changed! I have an injury that makes it difficult to stand at the stove or sink to prepare a meal. I also am completely unable to lift a full pot of water from the sink to my cooktop. Making anything with pasta has not been possible for a while. And then I came across this recipe. I had my doubts but tried it anyway. This is unbelievably easy and good! I didn’t add the maple syrup because we are cutting out added sugars. I use my home-canned tomatoes and the spices mentioned in the recipe. This will become a frequent favorite! Thank you, Olena!

        1. Yay! I love Instant Pot cooking and helping others LOVE cooking with their instant pots! Thanks for sharing!

      33. 5 stars
        This is the most amazing and delicious instant pot spaghetti. It is quick and easy
        and you don’t have to cook the noodles separately. My family loves it!

      34. 5 stars
        This has become a family favourite…. so tasty and uses only 1 pot!!!! It’s my ‘go to’ spaghetti dinner!

      35. 5 stars
        Absolutely delicious and all made in one pot! Made me the hero of my household last night! I followed all instructions as written, except I added a little garlic powder! So tasty! I will be making this again and again! I love this website. Thanks Olena!

      36. 3 stars
        It was a bit bland so i spiced it up with a splash of good red wine, A grated carrot and some finely chopped celery (stick). Yum! And btw I agree on the amount of spaghetti Vs meat! Great blog also! Inspiring, and fun personality too! Keep up your good work! <3 //Anna in Sweden

        1. 5 stars
          I have made this spaghetti nearly 10 times already (YES hahah) and it is a superdish for weeknights or to bring for lunch at work. We are getting a new kitchen so no kitchen at all for a week or two but I have stacked up with your dishes in the freezer and i am really glad i have my IP too 🙂 You have really inspired me to try and experiment. Tonight I made chickenspaghetti cremefraiche and herbs and turned out okay. My OH even loved it more than me. I keep coming back here because you have such a great personality. Happy and inspiring. 😀

          1. Anna! Thank you so much for your kind message! It makes me so happy to hear that my blog has helped you feel inspired and ready to experiment in the kitchen. Good luck with your kitchen Reno!

      37. Hi Olena,
        I always use frozen ground beef in my spaghetti recipe. Works great!! Saves time. I brown10lbs and freeze in 1lb packages. Takes minutes to throw it all in the Instant Pot. I will try your recipe next. Love your website.
        Mae

        1. Awe, thanks Mary! Please don’t be shy to leave a comment and a star review for any other recipes that you try! Have a great weekend.

      38. 5 stars
        Freaking great and so so easy. I changed just one step,I put in the great value sketty sauce (garlic-tomato-onion). Was just as she said, after 5min looks watery, stir and put lid back on and perfect at 3 min’s. Wife loves me – TONIGHT ?

      39. 5 stars
        I love this recipe. Simple to make but the results were wonderful. The whole wheat spaghetti was perfectly cooked. I have always had a tendency to overcook pasta. This was just right! I am looking forward to making this again.

      40. 5 stars
        I found this website looking for some healthy dinner ideas which then lead me to learning all about instant pots! After reading all about them from Olena, I had to get one! We tried the spaghetti recipe as our first go with the instant pot and wow! It was sooo good! I absolutely hate cooking but the instant pot made it so much more enjoyable and the recipe actually tasted so good unlike so many other recipes I’ve attempted from the internet. Thank you so much, Olena for putting in such a great amount of effort to make such a great website and make the recipes easy to follow!

        1. Yay!!! Right?! I mean not everyone loves cooking and I get it but we all have to eat. I think Instant Pot is perfect for cooking haters lol. You are very-very welcome! I’m so glad you enjoyed it, Alix! Thank you for the wonderful review! 

      41. I tried your Instant pot spaghetti recipe and followed directions exactly but the noodles were not cooked at all after only 5 minutes. Was your timing written wrong?
        Thanks,
        Wendy

        1. Hi Wendy. I usually cook for 5 minutes with no problem. Do you like very soft noodles? Then try 7-8 minutes next time. You can always close the lid and cook for extra few minutes finding the optimal cooking time for your personal taste and type of noodles you use. Or just close the lid and let noodles sit a bit – it is pasta, it absorbs liquids fast.
          If noodles were in their original uncooked condition then smth must have gone wrong with IP.

      42. 5 stars
        This was my first attempt at using my Instant Pot and it was quite successful. I added mushrooms and zucchini to the recipe and both my husband and I were quite happy with the results. Thank you!

            1. Inside the recipe card. Btw, no reason to be screaming, momo. 🙂 Especially when you get all content for free, even with video. Enjoy the recipe.

      43. 5 stars
        I love that this can be done in one pan. We used to have a minimum of two or three pans to wash after this type of meal. Now we have spaspaghetti more often!

          1. 5 stars
            Had this tonight as a project I was working on took a bit longer than anticipated and I didn’t feel like making anything with a lot of steps. This was Soooooo good! The only change I made was adding some garlic at the end as I was stirring everything together (we’re a garlic loving house). This will definitely become a staple here! Thanks for another great recipe!

      44. 5 stars
        Such an easy recipe and simple ingredients. But the result was very delicious! Thank you very much for another dinner-saver!

      45. 5 stars
        Tried this for the first time last night. I used ground turkey and added fresh chopped green pepper, onion, and mushrooms dumped on top of the noodles then coved with a jar of spaghetti sauce. Your recipe was spot on. My husband took a bowl of left over with him today. So yes!! You have taught me so much about my instant pot and I have loved every recipe. Today I’m looking for your chili recipe.?

      46. 5 stars
        Second time making this spaghetti dish. We love it so much that I have now added the recipe to my cookbook for future reference??. Thank you!!

      47. 5 stars
        I made this tonight and I used fettuccini. They weren’t done after 5 minutes, so I started the time over for 2 more minutes, still not done! Then I pressure cooked it again for 3 minutes, and we ate them but they weren’t all done. Next time I’ll use spaghetti noodles. But, aside from that, it was very good!

        1. Oh, no. Here are some tips. For a few reasons trying to cook 2nd and 3rd time Instant Pot meal doesn’t work the same as cooking it the first time. Closing lid and cooking again I mean. Next time if it ever happens, close the lid and let pasta sit for 10 minutes. Hot sauce and steam inside the pot will “cook” it to your desired texture.:) Also try 7 minutes for fettuccine next time. Could be the altitude, size of a pot etc. It’s Instant Pot. Spaghetti definitely comes out very soft after 5 minutes, so might be your favorite pasta. Glad everyone enjoyed.:)

      48. 5 stars
        Used my instant pot for the first time today, tried this recipe. So quick and easy, lovely flavour and great ratio of meat/sauce to pasta. Loved how I didn’t need to hover over the hob or do any stirring!
        Anyone tried adding mushrooms to the recipe? I usually add these to my bolognaise but not sure when to add? Thanks for the recipe and instant pot advice!

      49. 5 stars
        We bought an Instant Pot Duo on Black Friday and have hardly used it. This recipe was super easy because I had previously cooked crumbled ground beef (when it was on sale) and had different size containers in the freezer. Also I used 32 oz. Classico Pasta Sauce from Costco. Our grandson suggested we make it again when his family comes to visit in August. It was delicious. Our goal now is to use the IP at least once each week.

      50. Hi, I just stumbled upon you while looking for healthy uncooked oat snacks 🙂 Just wondering is an instant pot different to a slow cooker? Could I do the same thing with the slow cooker, or would I need to do the sauteing (?) etc on stove then into the pot…..would times be the same after that?Or does this sort of recipe not translate well to a slow cooker? I really am a desperate housewife (a little bit chubby at this stage) in need of healthy stuff that is more than my 5 current meals….I too have a kid who eats everything I give him. Your answer would be awesome, thanks so much. I will keep browsing 🙂 Regards from Finland (but really a South African married and living here)

      51. 5 stars
        OK THIS CAME OUT PERFECT!! Literally the pasta comes out just like you always want it to come out but it never does when you cook it in the stove? I made this two nights ago and my husband and mom loved it so much!!

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