Go Back Email Link
+ servings
instant pot spaghetti in a white bowl
Print Recipe Add to Collection
4.94 from 29 votes

Instant Pot Spaghetti with Meat Sauce Recipe

Make spaghetti night even easier with this Instant Pot Spaghetti and Meat Sauce recipe! It's a true 1 pot Instant Pot pasta recipe. There's no need to drain the pasta, and ground beef is cooked right into the noodles and tomato sauce, all in less than 30 minutes!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: easy recipes, instant pot, kid-friendly, pasta dinner, quick dinner
Servings: 6
Calories: 550kcal
Author: Kristina Tipps

Ingredients

  • 1 lb ground beef
  • 1 teaspoon salt
  • ½ tsp pepper
  • 2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon oregano
  • 2 teaspoon parsley
  • 2 cups cherry or grape tomatoes (optional)
  • 5 cups water
  • 16 oz spaghetti
  • olive oil (optional)
  • 6 cups tomato sauce (or two 24 ounce jars)

Instructions

  • Set the Instant Pot to sauté on high for 10 minutes. Add the ground beef, salt, pepper, garlic powder, onion powder, oregano, and parsley. If using tomatoes, add now. Stir often, breaking up the beef with a wooden spoon. Cook until browned, about 10 minutes. Turn off sauté setting.
  • Add 2 cups of water and thoroughly deglaze the pot by scraping the bottom with a wooden spoon until all stuck pieces of food have been released. Add the remaining 3 cups of water once deglazed.
  • Break the spaghetti in half and add to the pot, layering in varying directions. If using olive oil, drizzle about 2 teaspoons over each layer of spaghetti. Push the spaghetti into the water to cover as much as you can.
  • Pour the tomato sauce on top of the spaghetti, and do not mix it into the water. Keep the ingredients layered (see notes).
  • Close the lid and seal. Set to pressure cook on high for 4 minutes. For a less tender pasta, reduce the cooking time by 1-2 minutes (see notes).
  • Complete a controlled quick release of the pressure when finished. Remove the lid and transfer inner pot to a different heat proof surface. Stir and let stand to thicken for 5 minutes.
  • Serve topped with extra parmesan cheese.

Notes

Deglazing: it is very important to thoroughly deglaze the pot once the beef has cooked. To do this, add a little water and scrape the bottom with a wooden smooth until every stuck piece of food has been released. It may take you a few minutes, but it will be worth it when you don't receive the burn notice.
Layer ingredients: always layer the spaghetti on top of the beef and seasonings after the water has been added. Tomato sauce must be added on top of the spaghetti and not mixed into it, since it is a thick liquid.
Pressure cook time: the rule of thumb with pasta is to cut the cook time on your box in half and subtract 1 minute. For al dente pasta, subtract 2-3 minutes.  Adjust the pressure cook time on my recipe to accommodate the pasta you've chosen or the tenderness that you'd like yours to be.
Controlled quick release: while wearing oven mitts, hold down the valve but release it and wait a short time if hot sauce begins to come out with the steam. Repeat this until all steam has been released. Another option is to put a heavy cloth over the vent and let it complete a full quick release on it's own.

Nutrition

Serving: 8oz | Calories: 550kcal | Carbohydrates: 65g | Protein: 25g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 1096mg | Potassium: 799mg | Fiber: 5g | Sugar: 7g | Vitamin A: 542IU | Vitamin C: 9mg | Calcium: 62mg | Iron: 4mg