This Instant Pot Spaghetti recipe has saved my sanity! Spaghetti in a pressure cooker, what would my Grandma have thought about this newfangled invention? She probably would have loved it! My Instant Pot Spaghetti also has a secret ingredient, read on to see what it is!
This Instant Pot Spaghetti is the Perfect Supper!
This Instant Pot spaghetti is so good with my favourite jarred sauce, I’ll admit it! I am going to be honest, there is nothing like homemade sauce like my slow cooker Bolognese sauce and hey if you want to you can absolutely use my homemade bolognese sauce in this recipe! However we don’t all have a) the time to make it or b) a stash of homemade bolgonese in the freezer. I love to use a good store bought 4 cheese jarred sauce, it’s always the best sauce to buy. The 4 cheese really punches home the flavour and you don’t have to add a bunch of Parmesan at the end. ( let’s face it I’ll put Parmesan cheese on anything no matter what).
What Do I Need to Know About Making Instant Pot Spaghetti?
This recipe is pretty easy but here are some ways to make sure that your supper is a complete hit with the family!
- Your spaghetti noodles can clump together. Remember you are dumping them in there and hoping for the best basically, let’s not pretend here. If the noodles are clumped simply stir them into the mixture once you open your Instant Pot.
- You need to learn how to release your Instant Pot pressure manually AND safely. You can’t let this recipe naturally release or the spaghetti will overcook. Read about Manually and Naturally Releasing Your Instant Pot .
- You need to listen to your Instant Pot while it seals. I have had my Instant Pot go on and on forever without sealing and I ended up with burnt food on the bottom. The element will simply keep heating the bottom of the Instant Pot and the top won’t seal…and you end up with a terrible mess. Listen and make sure that while it’s doing the pre-emptive releasing of steam that you hear that exact moment when it stops. It’s a very distinctive moment, you’ll hear it! The Instant Pot will be releasing steam and whistling and then BAM! Seals right up and is quiet.
- IF you don’t hear your Instant Pot seal within 5-6 minutes ( It should seal fast as all of your ingredients are pretty warm from cooking the beef etc.) then press the Cancel button. Open it carefully and wipe off the top tracks where it seals. Check your inner seal and see if it’s on correctly. When my Instant Pot fails to seal it’s always because there is something dirty on the track or the sealing ring isn’t on properly. Start the process all over again.
- READ this article on Adjusting Your Pressure Cooking for Your Altitude! This will help you learn how to adjust times! I am at 2100 feet above sea level for this recipe.
Tips and Tricks For Making the Best Instant Pot Spaghetti
- Cook those white onions thoroughly! If you don’t cook the onions until they are soft at the very beginning, the acids in the tomato sauce and the diced tomatoes will seal them and stop the cooking process. Read all about Why Vegetables Won’t Soften and why it’s so important in recipes with tomato sauce to cook the onions! The article gets deeper into the science of it.
- Sometimes a little beef grease is the best. Drain the beef but for extra flavour leave some in. It’s so good!
- Make sure that you pour a little water into the ground beef mixture first. Your Instant Pot NEEDS to have liquid on the bottom in order to seal and come to pressure!
- Read all about the Instant Pot Safety Mechanisms . It’s important!
- Choose a sauce that is bursting at the seams with flavour! If you put a bland sauce that is all tomatoes then the diced tomatoes are going to dilute the flavour in the sauce.
- SECRET INGREDIENT ALERT: it’s the beef broth! Yes, why use water when you can use a light beef broth instead? Using beef broth in your Instant Pot Spaghetti is going to make it ten times better than all the other recipes out there, I promise!
- Second SECRET INGREDIENT: white sugar! Yes! Any and all award winning tomato based recipes use a smidge of white sugar to cut the acidity of the tomatoes. Try it and be amazed at the difference!
Happy Cooking! Let me know if you have any questions by leaving a comment below!
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How to Make Instant Pot Spaghetti
This Instant Pot Spaghetti recipe is literally the best one out there and it's thanks to one ( or two!) secret ingredients!
- Prep Time
- 15 minutes
- Cook Time
- 7 minutes
- Total Time
- 22 minutes
- Karlynn Johnston
- Instant Pot Spaghetti
- 1 tbsp olive oil
- 1 cup white onion diced
- 1 tbsp fresh minced garlic
- 1 lb lean ground beef
- 2 tsp Italian seasoning mix
- 1 16 oz. package uncooked white flour spaghetti noodles cooking time for al dente needs to be 9-10 minutes!
- 1 750ml jar of 4 cheese spaghetti sauce
- 1 15 oz can of diced tomatoes
- 3 cups weak beef broth divided
- 1/2 tsp salt ( to taste)
- 1/2 tsp black pepper
- 1/2 tsp white sugar to cut the acidity of the tomatoes
Press the "saute" button on your Instant Pot. Add in the olive oil and heat. Once it's heated, add in the white onion. Saute until the onion is soft and translucent. Add in the garlic and fry for 2-3 minutes.
Add in the ground beef and fry , stirring constantly, until it's no longer pink. Press the Cancel button to turn off the Instant Pot heating element. Drain the fat (keeping some for flavour if wanted).
Add in 1 cup of the beef broth, mixing it in with the ground beef on the bottom.
Break the spaghetti noodles in half. Place in random, different criss-cross patterns on top of the beef/ beef broth mixture. You are trying to created space between the noodles to try and prevent sticking.
In a large bowl or large glass spouted measuring glass, combine the remaining beef broth, tomatoes, 4 cheese sauce, Italian seasoning, salt, pepper and dash of white sugar.
Pout the liquid mixture on top of the pasta, around the sides, making sure you coat everything. Take a wooden spoon and gently push down on the spaghetti noodles, making sure that they are all underneath the liquid.
Press the Manual Button ( you are going to use high pressure) and set for 7 minutes. Listen to make sure that it seals.
When it's done, release the valve manually ( see the link in my suggestions in the post above). Stir the spaghetti, breaking up any noodles that stuck together. Let it sit for a few minutes, soaking up the extra liquid.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.