If you’re craving a comforting, flavorful meal that comes together quickly and with minimal fuss, look no further than this Instant Pot Spaghetti Recipe. Combining the rich taste of tender ground beef, the sweetness of ripe tomatoes, and the irresistible aroma of herbs and garlic, this dish transforms classic spaghetti into an effortless weeknight winner. With just one pot and less than 20 minutes of active cooking, you can enjoy a hearty, saucy pasta that tastes like it’s been simmering for hours — perfect for those busy days when you still want a homemade meal full of love and flavor.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this Instant Pot Spaghetti Recipe a star on your dinner table. Each item is simple yet plays a crucial role, from the savory beef and fragrant spices to the fresh basil that brightens every bite. Trust me, these essentials work together to create a dish that’s perfectly balanced and satisfying.
- Lean ground beef: Use 1 pound for a hearty, protein-rich base that keeps the sauce meaty and filling.
- Medium onion, diced: Adds sweetness and depth to the sauce’s flavor profile.
- Olive oil: A drizzle is perfect for sautéing and bringing out the richness in the beef and onion.
- Garlic, minced: Six cloves give the sauce a fragrant punch that’s utterly mouthwatering.
- Tomato paste: One tablespoon intensifies the tomato flavor and thickens the sauce.
- Italian seasoning: Two teaspoons offer a blend of herbs like oregano and basil that make the sauce taste like it’s straight from the Mediterranean.
- Onion powder: One teaspoon enhances the savory depth without overwhelming the fresh onion.
- Garlic powder: One teaspoon complements the minced garlic with subtle, warming notes.
- Granulated sugar: Two teaspoons balance the acidity of the tomatoes perfectly.
- Canned whole tomatoes (28-ounce): Provides rich, juicy tomato chunks that break down during cooking for a deliciously saucy texture.
- Tomato sauce (15-ounce): Adds smoothness and body to the sauce.
- Thick spaghetti (1 pound): Break the noodles in half so they fit into the Instant Pot for even cooking.
- Low sodium chicken broth (2 cups): Or water, which helps cook the pasta and infuses extra flavor into the sauce.
- Salt and pepper: To taste, ensuring every bite is perfectly seasoned.
- Parmesan cheese (1/2 cup): Adds creamy, nutty richness when stirred in at the end.
- Fresh basil (1/4 cup, chopped): A vibrant herb that freshens and brightens the dish before serving.
- Crusty bread or garlic bread: Optional but highly recommended for soaking up every last bit of sauce.
How to Make Instant Pot Spaghetti Recipe
Step 1: Brown the Beef and Onion
Start by pressing the “sauté” button on your Instant Pot. Add a drizzle of olive oil and then toss in the lean ground beef along with the diced onion. Brown everything together, stirring often, until the beef is nicely caramelized and the onions are soft and translucent. This step locks in flavor and gives the sauce a wonderfully savory foundation.
Step 2: Add the Aromatics and Seasonings
Once the beef is browned, stir in the minced garlic, tomato paste, Italian seasoning, onion powder, garlic powder, granulated sugar, salt, and pepper. Let everything cook together for about a minute to release their aromas and marry the flavors. Then press “cancel” on the Instant Pot to stop the sauté function — this keeps these bold flavors from cooking too long before you add the liquids.
Step 3: Layer the Tomatoes and Spaghetti
Pour in the canned whole tomatoes and tomato sauce. Use a potato masher right inside the pot to crush the whole tomatoes gently, creating luscious chunks without breaking them down too much. Next, break the spaghetti strands in half and layer them crosswise directly on top of the saucy mixture — this helps ensure even cooking. Add the chicken broth, then stir gently once to help combine, being careful to scrape the bottom of the pot to prevent anything from sticking or burning.
Step 4: Pressure Cook the Spaghetti
Secure the lid on the Instant Pot, making sure the valve is set to “sealing.” Pressure cook on high for 8 minutes, which is the magic timing to cook the pasta perfectly in the rich tomato sauce without any sticky clumps. When time is up, do a manual quick release of the pressure to stop the cooking immediately and keep your pasta al dente.
Step 5: Finish and Serve
Open the pot and use a pasta fork or tongs to break up any pasta clumps gently. Stir in the Parmesan cheese and chopped fresh basil, which add creaminess and a sunny burst of flavor. Adjust the seasoning with extra salt and pepper if needed, then serve hot. Toasted crusty bread or garlic bread on the side is the ideal companion to mop up every delicious drop.
How to Serve Instant Pot Spaghetti Recipe
Garnishes
To elevate your Instant Pot Spaghetti Recipe, sprinkle extra grated Parmesan cheese on top right before serving for a lovely salty tang. Fresh basil leaves or a few cracks of black pepper can also brighten the dish visually and flavor-wise, making each plate look as stunning as it tastes.
Side Dishes
This spaghetti pairs beautifully with simple green salads, roasted vegetables, or garlic bread for dipping. You can’t go wrong with a crisp Caesar salad or even some sautéed zucchini ribbons for a woman-approved balance of freshness alongside the rich pasta.
Creative Ways to Present
If you want to impress guests or make dinner feel special, try serving the spaghetti in individual shallow bowls with a twist of fresh herb garnish and Parmesan shards. Or for a casual night, pile it high on a big platter and let everyone help themselves family-style. The versatility of this recipe means you can dress it up or keep it cozy and relaxed.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Spaghetti Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. The pasta will soak up more sauce as it sits, so it might be a bit thicker — just stir in a splash of broth or water when reheating for perfect consistency.
Freezing
You can freeze leftovers for up to 2 months. Divide the spaghetti into freezer-safe containers or bags, making sure to remove as much air as possible. Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.
Reheating
Reheat your spaghetti slowly over low heat on the stove with a splash of water or broth to prevent sticking. Cover the pan to keep moisture in. If using a microwave, heat in short bursts, stirring each time, to warm evenly without drying out the pasta.
FAQs
Can I use different ground meat?
Absolutely! While lean ground beef is traditional and adds great flavor, ground turkey or chicken can be used for a lighter version. Just be mindful that cooking times remain the same, but the sauce might be a little less rich.
Do I need to pre-soak or pre-cook the spaghetti?
Nope, that’s the beauty of this Instant Pot Spaghetti Recipe. The dry pasta cooks directly in the sauce and broth under pressure, saving you time and avoiding extra pots to wash.
What can I do if the sauce is too watery after cooking?
If the sauce seems thin, you can switch the Instant Pot back to “sauté” mode and simmer for a few minutes to reduce and thicken it. Stir often to avoid scorching.
Can I make this recipe vegetarian?
Yes, swap the ground beef for plant-based meat substitutes or add a medley of sautéed mushrooms and vegetables. Increase the seasoning slightly to boost flavor depth since you won’t have beef’s natural umami.
Is it okay to use regular chicken broth instead of low sodium?
You can, but keep in mind the overall saltiness will be higher. Adjust added salt accordingly when seasoning at the end to avoid an overly salty dish.
Final Thoughts
This Instant Pot Spaghetti Recipe is my go-to comfort food for busy evenings when I want something wholesome, hearty, and fuss-free. With a little prep and a lot of love, you can have a bowl of pasta that tastes like it’s been lovingly simmered all day, but with a fraction of the effort. Give it a try and watch it become a weeknight staple in your kitchen too!
Print
Instant Pot Spaghetti Recipe
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian-American
Description
This Instant Pot Spaghetti recipe provides a quick and delicious one-pot meal featuring tender spaghetti cooked alongside a flavorful ground beef and tomato sauce, seasoned with Italian spices and fresh basil. Ready in just 18 minutes, it’s perfect for a satisfying weeknight dinner with minimal cleanup.
Ingredients
Meat and Aromatics
- 1 pound lean ground beef
- 1 medium onion, diced
- Drizzle of olive oil
- 6 cloves garlic, minced
Spices and Seasonings
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons granulated sugar
- Salt and pepper, to taste
Tomato and Broth
- 1 (28-ounce) can whole tomatoes
- 1 (15-ounce) can tomato sauce
- 2 cups low sodium chicken broth (or water)
Pasta and Garnishes
- 1 pound thick spaghetti
- 1/2 cup Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, chopped
- Crusty bread or garlic bread, for serving (optional)
Instructions
- Brown beef: Press the “sauté” button on the Instant Pot and add a drizzle of olive oil. Once hot, add the lean ground beef and diced onion, cooking until the beef is browned and the onion is softened.
- Add flavor: Stir in minced garlic, tomato paste, Italian seasoning, onion powder, garlic powder, granulated sugar, salt, and pepper. Cook for 1 minute to allow the spices and paste to bloom, then press “cancel” to stop sautéing.
- Layer ingredients: Add the canned whole tomatoes and tomato sauce. Use a potato masher to crush the tomatoes directly in the pot. Break the spaghetti in half and layer it crosswise over the sauce. Pour in the low sodium chicken broth (or water) and gently stir, making sure to scrape the bottom of the pot to prevent any food from sticking or burning.
- Pressure cook: Secure the Instant Pot lid and set the valve to “sealing.” Cook on high pressure for 8 minutes. After cooking, carefully perform a manual release of the pressure.
- Serve: Use a pasta fork to break up any clumps of spaghetti and evenly mix the pasta with the sauce. Stir in the Parmesan cheese and fresh chopped basil. Adjust seasoning with additional salt and pepper as needed. Serve immediately with optional crusty or garlic bread.
Notes
- Breaking the spaghetti in half helps it fit better in the Instant Pot and cook evenly.
- Scraping the bottom of the pot before pressure cooking is crucial to avoid the burn warning on the Instant Pot.
- You can substitute chicken broth with water for a lighter base if preferred.
- For a vegetarian version, replace ground beef with plant-based ground meat or mushrooms and use vegetable broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
