Go Back

Instant Pot Spaghetti

A weeknight staple transformed into an effortless one-pot wonder that delivers all the comfort of traditional pasta without multiple pans and constant stirring.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef or Italian sausage
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cups beef or chicken broth
  • 1 pound spaghetti, broken in half
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Method
 

  1. Set your Instant Pot to sauté mode and brown the ground beef for 5-6 minutes, breaking it into bite-sized pieces. The meat doesn't need to cook completely through, but you want those beautiful caramelized bits that add depth to your sauce.
  2. Add diced onion to the pot and cook for 2-3 minutes until softened and fragrant. Stir in minced garlic and cook for another 30 seconds.
  3. Pour in crushed tomatoes, tomato sauce, and broth, stirring to combine with the meat mixture. The liquid should nearly cover the bottom of your pot.
  4. Layer the broken spaghetti on top of the liquid in a crisscross pattern, but don't stir it in. This prevents the pasta from sticking together while ensuring even cooking. Sprinkle basil, oregano, salt, and pepper over everything.
  5. Secure the lid and set your Instant Pot to manual high pressure for 8 minutes. Allow natural pressure release for 10 minutes before quick-releasing any remaining steam.
  6. Stir the pasta gently to distribute the sauce, then fold in mozzarella and Parmesan cheese until melted and creamy.

Notes

Don't skip the natural pressure release—rushing this step can result in overcooked pasta. Avoid stirring the pasta into the liquid before cooking, as this causes clumping. Always break your spaghetti in half to ensure it fits properly in the pot. Resist the urge to add cheese before pressure cooking, as it can burn and create an unpleasant texture. Refrigerate leftovers for up to 4 days in airtight containers. For longer storage, freeze portions for up to 3 months. Reheat gently in the microwave with a splash of broth to restore the creamy consistency.