Instant Pot Spaghetti

Instant potted spaghetti is healthy. A potluck meal is ready in 20 minutes. Pasta, meat, and sauce – everything is cooked in one saucepan. It is a real Italian meal, with a lot of flavors and little effort. It’s so hearty!

This spaghetti recipe is a cross between my spaghetti with tomato sauce and meat sauce. You can use any minced meat, pasta, or sauce. The kids are going to love it!

Instant Pot spaghetti

Instant Pot spaghetti is one of those dinners that avoids busy weeknights. Or, who knows, most weekends with kids are just as busy.

That’s when we throw the meat, pasta and sauce into our pressure cooker and the healthy dinner is on the table in 20 minutes. Spaghetti is not soft, the sauce is tasty and everyone is happy. We have to try!

We do this all year round, my friends. Even in summer, because Instant Pot doesn’t warm up your kitchen.

Instant Pot Spaghetti

Instant Pot Spaghetti is a healthy one-pot dinner ready in 20 minutes. Pasta, meat, and sauce – all cook in one pot.

Course: Dinner Cuisine: Italian Prep Time: 10 minutes Cook Time: 10minutes Servings: 6 servings


  • 1 lb extra lean ground beef turkey or chicken
  • 2 cups of 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


  • On 6 or 8 quart Instant Pot, press Saute and wait until the display says Hot. Add meat and cook until brown in color, 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.
  • Add water, oregano, basil, thyme, salt, and pepper. Scrape the bits off of the bottom of the pot with a spatula while stirring everything. Helps to avoid the Burn message. Press Cancel.
  • Break noodles in half and add criss-cross in about 6 layers. It helps to prevent noodles from sticking.
  • Pour tomato sauce and maple syrup on top. Do not stir.
  • Close the lid, turn the pressure vent to Sealing, and press Pressure Cooking on High for 5 minutes.
  • After Instant Pot has finished cooking, release pressure using the Quick Release method by turning the valve to Venting and open the lid.
  • Spaghetti will look watery. Don’t worry. Stir gently and let sit for 3 minutes.
  • Serve hot garnished with basil and Parmesan cheese. Or however, you like spaghetti. Enjoy!
  • Storing and reheating: Refrigerate leftovers in an airtight container for up to 5 days. The best way to reheat it in a microwave.
  • Freezing? Cooked pasta is one of that food 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 the oven at 350 degrees F for 10 minutes. This will help with overcooked pasta issue.


  • To double the recipe: If you have 8 quart Instant Pot, you can double the ingredients but keep the 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 the 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: Crisscrossing pasta resolves most of the clumping. Some are OK, just use a fork to separate them.
  • Gluten-free pasta: I would reduce the 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. The jarred sauce is already seasoned.
  • Wine: You can substitute 1/4 cup wine you usually use for cooking pasta for 1/4 cup water.
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