Instant Pot Spaghetti Recipe – the best spaghetti with ground beef, cooked in the pressure cooker. It won’t burn and is ready in 20 minutes, from start to finish.
I have it in our weekly menu and switch it around with my Instant Pot Pasta Carbonara and Instant Pot Baked Ziti.
INSTANT POT SPAGHETTI
One of the most requested recipes to make in the Instant Pot is an easy pasta dish. I am excited to share my recipe for Instant Pot Spaghetti that won’t burn and is perfectly flavorful. It’s easy to make and ready just under 20 minutes (including the IP coming to pressure). This spaghetti is officially my family’s favorite IP dinner and is requested every week! This Instant Pot Spaghetti is a perfect dish to have in your go-to pressure cooker recipes for busy weeknights or any day you want a big bowl of pasta. It’s cooked with Italian sausage and ziti pasta and is absolutely delicious!
HOW DO YOU COOK SPAGHETTI IN THE INSTANT POT?
- Start by sauteing garlic and stir. Add onion powder and Italian seasoning and stir.
- Add ground beef and cook until browned. Spoon out and discard any grease (this depends on the type of beef you use). Add 1/2 cup of water and scrape any bits from the bottom of the pot.
- Grab a handful of spaghetti noodles at a time, break in half and arrange in a criss-cross pattern on top of the meat. (see photo below for visual reference). Add remaining water to the pot.
- Pour diced tomatoes and crushed tomatoes. Close the lid, set the valve to sealing.
- Set timer to 7 minutes. It will take about 10 minutes for the Instant Pot to come to pressure, then it will start the countdown. Once the timer is done, wait 1 minute, then switch the valve to venting to release pressure. Open the lid away from your face, as there will be leftover steam in the pot.
- The dish will look like it has too much liquid, but all you need to do is stir well several time and let it sit for 5 to 10 minutes before serving. It will thicken up.
I have the 6qt Instant Pot DUO60 and love it. (This is an affiliate link.)
How long does it take to cook spaghetti in the Instant Pot?
This Instant Pot Spaghetti cooks in 7 minutes. Since the meat is browned, all you need to do is cook the pasta. That’s why the time is so short. You should also note that it takes about 10 to 12 minutes for the IP to come to pressure.
Once the timer is done, wait 1 minute and then switch the valve to venting to release the pressure. Open the lid away from your face. There will be leftover steam in the pot, so you need to be careful. At first, it will look like there is too much liquid in the dish. You may think you just made spaghetti soup! Don’t panic! The amount of liquid prevented the burn and made sure the pasta is perfectly cooked. The spaghetti will look like in the image below.
All you need to do now is stir it well and let it sit for 5 to 10 minutes. Perfect time to set up the table and whip up a simple salad or breadsticks. After that, when the excess liquid evaporates and some absorbs into the dish, you will have spaghetti that looks like the image below, simply perfect!
How to prevent a bland tasting Instant Pot spaghetti?
If you have been cooking in your Instant Pot for a while, you may know that some dishes tend to be bland. It is almost a rule that you should overseason a dish cooked in the IP. My secret that I use often in a variety of dishes, is to heat up the spices in oil with garlic and onions, if using. It will activate dried spices. In this case, to make a flavorful spaghetti, I add Italian seasoning mix to the oil when sauteeing garlic. It becomes very fragrant. Then you add the beef and let the spices infuse the meat. This also works when making soups and dishes that start with sauteing garlic, onions, celery, carrots and even potatoes. If you are using Italian sausage instead of ground beef, you won’t need as much spice. The sausage is usually pretty flavorful.
If you like a little kick in your spaghetti, sprinkle crushed red pepper flakes over the pasta. Don’t forget a generous amount of grated Parmesan over each serving.
Can I use frozen beef to make Instant Pot spaghetti?
If you have a frozen block of beef (or turkey meat), you can quickly thaw it out in the Instant Pot before you set out to make the spaghetti. You need 1.5 cups of water in the insert, then set frozen beef on a trivet. Set for 7 minutes on HIGH pressure. Quickly release the pressure. The meat won’t be cooked through but thawed so you can now brown it to make the spaghetti. Discard the liquid and remove trivet. Rinse and wipe the insert clean, if needed. Heat up oil and begin browning the beef.
MORE INSTANT POT RECIPES:
To learn more about the Instant Pot, check out my Guide for Beginners. If you experienced the “burn” message while using your IP, check out my Instant Pot Burn Message post to learn how to fix the issue and prevent it in the first place.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
The best spaghetti with ground beef, cooked in the pressure cooker. It won't burn and is ready in 20 minutes, from start to finish.
- 1 tablespoon olive oil
- 3 garlic cloves chopped finely
- 1 teaspoon onion powder
- 2 teaspoons Italian seasoning
- 1 lb ground beef I used lean
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 12 oz. spaghetti noodles
- 3.5 cups water
- 15 oz can diced tomatoes
- 24 oz. crushed tomatoes or pasta sauce
Start by heating up oil on the saute setting. Add garlic and stir. Add onion powder and Italian seasoning. Stir and saute for 1 minute.
Add ground beef and cook, breaking it apart with a wooden spoon, until browned. Season with salt and pepper. Spoon out and discard any grease (this depends on the type of beef you use).
- Add 1/2 cup of water and scrape any bits from the bottom of the pot. This step is important as it will prevent the dish from burning during pressure cooking.
- Grab a handful of spaghetti noodles at a time, break in half and arrange in a criss-cross pattern on top of the meat. (see photo in post for visual reference). Add remaining water to the pot.
- Pour diced tomatoes (with liquid) and crushed tomatoes (or pasta sauce) over noodles. Do your best to keep it in the center, away from the edges of the pot. Close the lid, set the valve to sealing.
Set timer to 7 minutes and make sure the IP is set to cook on HIGH pressure. It will take about 10 minutes for the Instant Pot to come to pressure, then it will start the countdown.
Once the timer is done, wait 1 minute, then switch the valve to venting to release pressure.
Open the lid away from your face, as there will be leftover steam in the pot. The dish will look like it has too much liquid, but all you need to do is stir well several time and let it sit for 5 to 10 minutes before serving. It will thicken up.
Recipe Video
You can use ground turkey or Italian sausage to make this spaghetti. When using Italian sausage, reduce the seasoning by half.
You can use fresh onion (about half of a medium) in place of onion powder. Saute the onion with garlic.
Denise says
I dont know what I do but i ALWAYS get the burn food message when I cook spaghetti or chili or anything that is not pure liquid. HELP!
oof says
Add more water to prevent the burn notice. Always scrape the pan after browning the meat also.
Bethany says
I doubled this recipe and cooked it in my 8qt instant pot. My family loved it, thank you!
Anna says
Awesome! Thank you so much, Bethany!
Becky says
I’m going to double recipe as well! Having company! I have an 8qt IP. Hope it turns out well!
Anna says
I hope you and your guests love it!
Bob Walker says
You are amazing girl! My 8 qt feed an army that couldn’t say enough good things. I cheated peeling garlic (hate that) when I found packages of fresh garlic already peeled in the dairy case. To my surprise it was fresher and better tasting than any bulb I’ve ever bought. I know you were keeping it quick and easy, but I substituted fresh basil for personal preference. Thank you. I’m coming to you first on all future recipes.
Amanda says
Thank you SO much for not only your guidance for newbies but for this great recipe as well! Just got my Instant Pot today—a gift to me from my stim check and replacing my crockpot which died a week ago. NGL I was super intimidated but your instructions & step by step explanations helped so much.
My husband couldn’t believe that I made spaghetti in ONE pot, he was skeptical…until he dug in & then had seconds.
I followed your recipe pretty much to a T, other than my addition of white sugar (to cut the tomato acidity) & shredded mozzarella.
I’ll be back again to try another recipe tomorrow! 🙂 Thanks again!
Anna says
Hi Amanda! Yay! Welcome to the Instant Pot club! I am so happy to know you enjoyed the spaghetti and that it was a hit with you and your husband. That’s fantastic! Thank you so much for trying my recipe! I hope you will find more to enjoy!
Sarina Clark says
I love this recipe. I am wondering how would I substitute spaghetti noodles for zucchini noodles?
Ariane says
Great recipe! I made it tonight and my family loved it. I used ground turkey and chicken broth instead of water. Thank you!
Jill says
Very easy and good. Will make again. I sautéed onions and wanted to add mushrooms too. Thanks.
Anna says
Thank you, Jill!
Denise Hill says
I’ve made this several times and it’s always good! My husband said, “this is better than that old Ragu stuff!” Thanks for posting!
Anna says
Hi Denise! Wow! That’s the best! Thank you so much for trying my recipe! I am so glad you both love the spaghetti.
Alexa says
Would this work with other pasta, like penne or rigatoni? Also, if meat is omitted, does the amount of water still stay the same? I saw one commenter mentioned that she forgot the water but it turned out perfect..so just a little curious.
Mayra Osmundson says
If I double the recipe does it still work in the 6qt IP? (Newbie with a family of 8)
Amy says
This is a great starting base recipe for Instant Pot Spaghetti . This was my first time ever attempting this in an instant pot. Instructions are perfect (thank you). I did use thin spaghetti pasta and used the same amount of liquid and time as stated in this recipe. I did use 1/2 cup red wine as part of the 3 cups water. I used 1/2 lb lean ground beef and 1/2 lb mild sausage as this is what I had in the freezer. I was skeptical that the seasoning in the recipe would not be enough for me but did follow the steps and amounts listed. I used the diced tomatoes and crushed tomatoes as my sauce. Once the pot was completely done (where it looked like liquid Spaghetti 🙂 I tasted and was too bland for me. I proceeded to add 1 can tomato paste, 3 big shakes of crushed red pepper, a ton more salt, a tsp of sugar and 1/2 cup of shredded Swiss cheese (crazy but a secret of a friends pasta sauce recipe). Let is sit (as recommended so it will thicken), stirring occasionally. It was then da bomb! Everyone loved it and will be making again. So nice not to have to use two pots!
Summer A says
Thank you for this awesome easy recipe! I will never make spaghetti on the stove top again. Followed your instructions to the T except I also added mushrooms while browning the meat. Super 😋 added some garlic bread I also made in my instant vortex.
Anna says
Hi Summer! That’s fantastic! I love that you added mushrooms! Thank you for trying my recipe!
MELISSA Ward says
Can I do this without meat? If so do you follow the same layering technique??
MELISSA Ward says
Well I did it without meat and only about 3 cups of water and 1 jar of sauce and it looks good ! Now for the taste test.
Anna says
That’s fantastic! Thanks for letting me know. I hope you love the taste as well!
Anna says
Hi Melissa! Yep, that should work.
Deborah says
So, I have to start by saying that half way through the 7 minute cooking time I realized, because I was in a hurry, I didn’t add the 3 cups of water! I added everything else though. I was waiting for the “Burn” alert which never happened thankfully, but I was wondering what I would find in the pot when I opened it without having added the water. However, when I opened the pot and stirred what was there, to my surprise, IT WAS PERFECT! It was the perfect consistency, the perfect flavor, just perfect all around!!! I guess the canned tomatoes and jar of pasta sauce was enough liquid to cook the noodles, or maybe I just got lucky? Anyway, great recipe! Thank you!
dick plumley says
I used extra spices and a whole pack of noodles with enough additional water to rinse the can and jar. The noodles were great. I like sauce, so I will add some next time. I still needed more spices. Overall good.
dick plumley says
I also used whole wheat noodles.
Anna says
Thank you so much for trying the recipe and sharing your subs!
Gail Swearngin says
This recipe is amazing!!! The best recipe I’ve used by far. Better than the one I’ve used for years hands down. I have 3 teenagers and whenever I make spaghetti I make alot. For leftovers, lunches etc. I took a chance and doubled the recipe in my 8 qt instant pot and it turned out perfect. I used ground turkey minced garlic and chopped onions instead. I had zero problems with the noodles clumping together. I was a little worried when I first opened it up despite your warning that it needs to sit for 5 to 10 mins for the sauce to thicken up. Just a few stirs and some patience and it came out almost identical to your picture. Thank you!!!😊
karina vera says
Did you doubled the amount of water also? Want to try it.
Pamela says
I need to know if the water was doubled. I’m cooking tonight.
Anna says
Hi Pamela! Some of our readers made it in 8 quart IP and doubled all of the ingredients. Cooking time stays the same. I hope this helps!
Eve says
How in the world do you seperate a 16 oz box of pasta to make this with 12 oz??
I don’t have a kitchen scale, and can’t measure speghetti noodles in cups??
Anyone??
Anna says
I use my kitchen scale.
Kay says
I split the 16oz in half. Then split the 8oz and use the 8oz and 4oz to equal 12 oz. Has worked for me
McKayla Gautreau says
I put the whole 16oz and it came out great!!!
Anna says
Awesome! Thank you, McKayla!
Kathy D D Specht says
I use my hands and eyeball it.
Monica K says
Hi, sounds great! I want to make a double recipe, how much water would I use?
Shirley says
Hi, This is my second time making this! The first time was so delicious, my husband and I just couldn’t believe it! It is cooking now, can wait to eat!
Thanks for sharing!
Anna says
Yay! That’s wonderful, Shirley! Thank you for making my recipe! I am so glad it is such a hit!
Loralynn Wilbur says
I made this tonight. It’s so good. I used fresh onion in place of powdered onion. I see no need to ever boil pasta water again.
Deborah says
I made this tonight using wheat spaghetti and it came out wonderful. My family said it was a keeper and very little was left. Thank you so much for sharing your recipes. I
Anna says
Hi Deborah! That’s fantastic! Thank you so much for trying my recipe. I am thrilled that you and your family enjoyed it!
Marlo says
Can I sub the water for 1 part red wine and 2.5 parts chicken broth, without a burn message?
Anna says
Hi Marlo! A few of my readers used red wine without problems so I say go for it! Let me know how you like it! You can use chicken or vegetable broth instead of water as well. I would recommend the low-sodium kind.
Crystal Queen says
Not sure what I did but my noodles were all clumped together and not done. Maybe I used too many in a bunch when criss crossing.
Anna says
Yes, that is usually the reason they stick together. Did you happen to watch my video to see how I layer them?
Perry says
I’d like to try this with a 16 1/4 oz jar of Marinara sauce with thin spaghetti that says on box that 6-7 min for perfect al dente. Also I would only use about 12 oz (3/4 lb) of the thin spaghetti. I’m wondering how much water you would use and how long to cook? I don’t want it to be al dente though. I like my noodles cooked more than al dente. I’m just concerned about it being too “liquidy” or the noodles being over cooked because of them being thin.
Perry says
I just noticed you used 12 oz pasta instead of a 16 oz like many other recipies like this call for. I’d also be using 3/4 lbs of meat. So with spaghetti that cooks quicker and less sauce, what would be your water recommendations?
Anna says
Hi Perry! The general recommendation is to cook pasta for half the time than the instructions on the box. Also, I did not test this recipe with thin spaghetti and less sauce so I can’t guarantee the final result.
Eden says
I’m curious to know if anyone has made a double batch of this and how it came out? Would I just double the Ingredients?
Thank you 😊
Anna says
Hi Eden! If you have the 6 quart Instant Pot, I do not recommend doubling the recipe. My pot was pretty filled up and double the amount would not fit. I did not test this recipe in 8 quart IP so I can’t say if it will work. I hope this helps!
Gail Swearngin says
I did in my 8 qt instant pot and it came out perfect.
Pamela says
Did you double the water? I have an 8 quart
Louis says
My family loves this. I did add an additional jar of sauce and 1 3/4 jars of water. We like it saucier.
Jenelle says
Was nervous when making this recipe but it turned out great and it’s delicious!
Anna@CrunchyCreamySweet says
I am so glad it was a hit, Jenelle! Thank you!
Nick says
You should keep the pasta on the top, not submerged in liquid. This way the pressure of steam is forced into the pasta, which will make it soft. You can layer it as ground meat, sauce, pasta on top.
Anna@CrunchyCreamySweet says
Thanks for sharing, Nick!
Betty says
Has anyone tried different types of pasta other than the spaghetti? Also, has anyone tried this with thin spaghetti? I’m curios to know if the cooking time or water amounts would have to be adjusted.
Anna@CrunchyCreamySweet says
Fettuccine will be fine too. I used ziti in my other recipe, you may want to check out: https://www.crunchycreamysweet.com/instant-pot-baked-ziti/
Crystal says
I didn’t have time to sauté the meat so I threw it in half defrosted and have frozen, broke it down the best I could and cooked everything for 15 minutes and it was absolutely perfect. Meat was a bit chunky From the frozen parts so I just broke it up before serving.
Anna@CrunchyCreamySweet says
Hi Crystal! Thank you so much for sharing. That is a great tip!
Mary says
I use angel hair with this recipe with no issue!
Diana says
Can you use gluten free spaghetti instead and if so, what would the cook time be? Thank you!
Rachel says
So simple! I halved the noodles, though next time I’ll use 3/4 lb, and doubled the seasoning with the exception of the salt. Will make again!
Carla says
I’m wondering if I did the meat on lunch and then set it for 3 hours delay would the noodles get too mushy?
Sharon Coffman says
Hi! I’m so glad I found your instant pot ideas!!! I’ve been looking for simple ways to make practical foods in it instead of things like Scandinavian braised lamb with garlic quince pate’ lol. I’m gonna be using my IP a lot now! There’s one thing I’d like to correct (sorry… I’m a retired teacher.) you used the word “blend” for plain tasting when you mean “bland.” An easy mistake. Hope this helps.
Anna@CrunchyCreamySweet says
Hi Sharon! I am so glad you found my blog! Feel free to reach out anytime, if you have questions or recipe requests. I am always happy to help! PS: Thanks for catching the typo. Fixed! 😀
Mandy says
Yay! I finally found the best spaghetti recipe to make in my Instant Pot! Love how sauteing the spices infused the whole dish with flavor. Thank you so much for this recipe!
Dawn says
Hi there so happy I found your page, your recipe calls for 3.5 c of water as others say 1.5 this is going to be my first time and do not want to mess it up?
Anna says
Hi Dawn! The 3.5 cups of water are correct. Less would not be enough. Let me know how it goes! One tip: make sure to spread the noodles so they don’t gather too close together or they will stick. Grab a little bit at a time, break in half and arrange over the meat. Repeat until you used up all the spaghetti noodles. Hope this helps!
Krista says
What a great way to make spaghetti night easier!
Anna@CrunchyCreamySweet says
Right? 😀 Thanks, Krista!
Erin says
I know for sure this would be a huge hit in my house!
Anna@CrunchyCreamySweet says
Thanks, Erin!
Dee says
Spaghetti has been my favorite dish ever since I could remember. This looks so tasty and incredibly easy!
Jocelyn says
This is such an easy way to make spaghetti! Love how it turned out!
Catalina says
Spaghetti are always a winner in our family! Love this dish!
Taylor W. says
PERFECT weeknight dinner! Looks so yummy!
Anna@CrunchyCreamySweet says
Thank you, Taylor!
Allyson Zea says
I love using my instant pot so this is a great idea!
Anna@CrunchyCreamySweet says
I agree! Thanks, Allyson!
Cailyn says
I seriously need an instant pot! Great recipe.
Anna@CrunchyCreamySweet says
Yes, you do! 😀
Sommer says
The perfect weeknight meal that the whole family enjoys!
Anna@CrunchyCreamySweet says
Thank you, Sommer!
Becky Hardin says
What a great dinner idea. So easy and delicious!
Anna@CrunchyCreamySweet says
Thanks, Becky!
Sabrina says
Thank you so much for the tip about how to add the noodles and sauce to not allow it to burn. This is such a great go to meal for us.
Anna@CrunchyCreamySweet says
You are very welcome, Sabrina! I am glad it’s helpful!
Eddie says
I’ve made other IP spaghetti recipes and I am always disappointed with the lack of flavor. I can’t wait to try your trick of sauteing the spices! Thank you for sharing it!
Julia says
Will this recipe work with ground turkey and whole wheat spaghetti?
Anna@CrunchyCreamySweet says
Hi Julia! Yes, it should be just fine with turkey and whole wheat spaghetti. The pasta may be just a tad more al dente. I hope this helps!
Ellie says
I am so excited to try this spaghetti recipe! Do you think I could use mild Italian sausage instead of beef?
Anna@CrunchyCreamySweet says
Hi Ellie! Yep, you can use Italian sausage just remember to cut the amount of spices in half. Italian sausage is very flavorful already.
krissy says
My kids absolutely love spaghetti! And i just received an instant pot as a gift so ive been scouring for recipes. I cant wait to make this! easy and delicious!
Anna@CrunchyCreamySweet says
Thank you, Krissy!