Description

This Instant Pot Spaghetti recipe delivers a rich, flavorful pasta dinner that’s ready in under 20 minutes. Ground beef is sautéed and combined with aromatic herbs, garlic, and tomatoes before layering spaghetti directly into the pot. The sauce and pasta cook together under pressure, absorbing all the tasty flavors for a perfectly tender and hearty meal. Topped with fresh basil and Parmesan cheese, this dish is ideal for a quick weeknight dinner with minimal cleanup.

Ingredients

Scale

Meat and Vegetables

1 pound lean ground beef
1 medium onion, diced
6 cloves garlic, minced

Seasonings and Sauces

Drizzle of olive oil
1 tablespoon tomato paste
2 teaspoons Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons granulated sugar
Salt and pepper, to taste

Canned and Packaged Goods

1 (28-ounce) can whole tomatoes
1 (15-ounce) can tomato sauce
2 cups low sodium chicken broth (or water)
1 pound thick spaghetti

Finishing Touches

1/2 cup Parmesan cheese, plus more for serving
1/4 cup fresh basil, chopped
Crusty bread or garlic bread, for serving (optional)

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Instructions

Brown beef: Press the “sauté” button on the Instant Pot, add a drizzle of olive oil, then add the ground beef and diced onion. Cook, stirring occasionally, until the beef is browned and the onions are softened, about 5 minutes.
Add flavor: Stir in minced garlic, tomato paste, Italian seasoning, onion powder, garlic powder, granulated sugar, salt, and pepper. Cook the mixture for 1 minute to let the flavors meld. Then press “cancel” to stop the sauté mode.
Layer ingredients: Add the canned whole tomatoes and tomato sauce to the pot. Use a potato masher or spoon to crush the whole tomatoes. Break the spaghetti in half and layer it crosswise directly into the pot on top of the tomato mixture. Pour in the chicken broth or water. Stir gently to combine, making sure to scrape the bottom of the pot to prevent any food from sticking and scorching.
Pressure cook: Secure the Instant Pot lid and set the valve to the “sealing” position. Select high pressure and cook for 8 minutes. Once cooking is complete, carefully perform a manual pressure release by turning the valve to “venting” to release all the steam.
Serve: Open the lid and use a pasta fork or tongs to stir and break up any clumps of spaghetti. Mix in the Parmesan cheese and chopped fresh basil. Taste and adjust seasoning with salt and pepper as necessary. Serve immediately with additional Parmesan and crusty or garlic bread on the side, if desired.

Notes

Breaking the spaghetti in half helps it fit neatly into the Instant Pot and cook evenly.
Scraping the bottom of the pot thoroughly before cooking prevents the burn warning and ensures even cooking.
You can substitute ground turkey or sausage for ground beef for a different flavor profile.
Use chicken broth for extra flavor or water for a lighter dish.
Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the microwave or on the stovetop.