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How to Make Instant Pot Spaghetti

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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!

Instant Pot Spaghetti
Instant Pot Spaghetti

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).

 Instant Pot Spaghetti in the Instant Pot

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!

  1.  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.
  2. 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 .
  3. 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.
  4. 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.
  5. 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.

My Instant Pot Spaghetti is the best ever! It has one (or two!) secret ingredients that make ALL the difference!

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!

Love,

Karlynn

 Pin This Recipe To Your Instant Pot or Pressure Cooking Boards and Remember to FOLLOW ME ON PINTEREST!

My Instant Pot Spaghetti is the best ever! It has one (or two!) secret ingredients that make ALL the difference! #recipe #instantpot #pressurecooking #spaghetti #supper #dinner

Learn to cook like the Kitchen Magpie

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!

4.22 from 19 votes
Prep Time
15 minutes
Cook Time
7 minutes
Total Time
22 minutes
Course
supper
Cuisine
American
Servings
4
Calories
222
Author
Karlynn Johnston
Keywords
Instant Pot Spaghetti

Ingredients

  • 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

Instructions

  1. 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.

  2. 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).

  3. Add in 1 cup of the beef broth, mixing it in with the ground beef on the bottom.

  4. 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.

  5. 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. 

  6. 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.

  7. Press the Manual Button ( you are going to use high pressure) and set for 7 minutes. Listen to make sure that it seals.

  8. 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.

Recipe Notes

 

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.

Nutrition Information

Calories: 222kcal, Carbohydrates: 5g, Protein: 27g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 70mg, Sodium: 699mg, Potassium: 822mg, Fiber: 1g, Sugar: 2g, Vitamin A: 0.3%, Vitamin C: 4.3%, Calcium: 3.7%, Iron: 17.3%

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.

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Pasta and Rice / How to Make Instant Pot SpaghettiLast updated on April 17, 2019
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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Debbie says

    I tried this today and followed the recipe with only a slight change. I used 1/3 cup of red wine once the hamburger was cooked and I let that cook off a bit. I used linguine noodles because they were also a 10 minute el dente. I found that 7 minutes wasn’t quite enough for the noodles and they were still a bit hard. Unfortunately I had stirred the pot well but I put it back on pressure for 3 more minutes. After it reached the pressure again, it quickly went to the Burn mode. I cancelled it immediately and the noodles were now cooked enough and there was no burned taste. The flavor is delicious. I put it in a covered casserole dish, covered it with some parmesan cheese and placed it in a 200 degree oven until supper time. I’ll definitely use this recipe again. I’ll try 8 minutes next time.

  2. Laurie says

    Really want to try this, but daughter is allergic to beef. Can I use chicken broth in place of beef broth? I always use Turkey Chopmeat in place of ground beef. May alter the taste a bit, but we are used to this taste.

  3. Jason says

    Recipe works great. I use homemade pork sausage and Bertolli pasta sauce and it comes out excellent every time.

  4. Nori says

    I like to have my pasta al dente. Does it come out tike that or shold I decrease the time?
    Thanks.

  5. Carole Leiser says

    Hmmm, I did use manual. Weird. Guess a little more experimentation is called for ? Will let you know if I figure out the right liquid….I think that’s the problem. It did cook tho as I dumped in a pot and boiled it lol. Tastes great!

  6. Carole says

    I have an 8 qt duo and have tried this recipe twice now and both times it has gone to burn. I added an extra cup of broth this time but that didn’t help. Any suggestions???

    • Karlynn Johnston says

      I swear that the more fancy Instant Pot just don’t work the same as the basic models. We don’t even have “burn” on our basic model. It works like a charm all the time. I’m so sorry it’s not working in yours but it seems common in the other models that the burn notice comes on all the time and won’t cook things…

    • Amy says

      It’s my 8qt now and I also got the burn message! Ugh. It better be ok. I feel like 16oz of pasta is too much. I added extra sauce, because it looked dry. I hope it’s ok.

    • Sheila says

      I have the 8. Everything works better now that I have the nonstick insert pan. Amazon has them. Not much burning or sticking now.

  7. Sheri says

    I am new to IP cooking. I just got the DU060 but I don’t see a “manual” button.

  8. PJ Miller says

    I’ve been cooking since I was 16 and am now over 60. Haven’t been excited about cooking in a long time. At least not until I got my Instant Pot. I’ve enjoyed making all kinds of recipes in my IP for the last few months. This Pot makes cooking fun again! Your recipe for spaghetti is perfect, fast, so easy and so good. Instead of using jarred sauce, I used Italian gravy & meatballs I previously made and froze. I added your recipe to our rotation. Oh, and my husband gets in on the act too……….he likes to perform the quick release. LOL

    • Karlynn Johnston says

      That’s awesome! We love our Instant Pot too, hasn’t it made cooking fun again?!! i am so glad you loved the recipe!

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