Spaghetti in one pot, made in about 30 minutes sort of seems like a dream come true, doesn’t it? Once you try Instant Pot Spaghetti, you might never go back to the traditional stovetop method!
Spaghetti is one of those meals that’s kind of a catch 22. It’s an easy go-to meal. It’s something that you probably have all the ingredients for without hitting the store. But it makes SO MANY DISHES dirty! A pan for the sauce, a pan for the pasta, a colander. It’s a bit of a pain.
Well, this Instant Pot Spaghetti is the answer to that problem. One pan – the insert of the Instant Pot. No need to drain pasta. No need to wash three dishes for one recipe. I might never go back to making spaghetti the “regular” way again. Same goes for spaghetti and meatballs. If you guys haven’t gotten on the Instant Pot train yet, I think it’s time. I use mine at least once a week and I’m constantly getting Instant Pot recipe requests.
With my Instant Pot pasta with Italian sausage and spinach being such a popular recipe on my site, I knew I had to give you guys some more easy pasta recipes to make in your pressure cooker.
I’ve made this a few different times, a few different ways, but I wanted to give you the most classic, recognizable version. It’s an easy recipe to make your own though, and I always love to use up a ton of vegetables in spaghetti sauce. This recipe allows you to do that just as well as stovetop spaghetti would. As I often do, we’ll chat about some ways you could mix this up and make it your own.
About this Instant Pot Spaghetti and Meat Sauce
Made all in one pot. start by using the “sauté” mode on the Instant Pot to brown your meat. I typically use ground turkey, but you can also use ground beef or ground Italian sausage — all three taste great with a tomato spaghetti sauce.
While you brown the meat, add vegetables to the pot, too. I like use onions, peppers, carrots, and/or mushrooms. Today I just used onions but feel free to load it up with any of the veggies you like!
After you brown the meat and soften the veggies, add the pasta and all the sauce, water, and tomatoes. The pasta cooks right in the sauce and the consistency is perfect once it’s all done cooking.
If you want to add broccoli, add it right on top of the sauce so that it can steam while the pasta cooks. (Am I the only person that adds a ridiculous amount of vegetables to my spaghetti?)
After the pasta is done cooking, add spinach if you like. It just needs a brief time in the hot pot to wilt the leaves. You can add the spinach at the same time as the pasta and sauce but I prefer not to overcook it so it stays bright green. But if you’re in a rush, it definitely works to add it at the same time as the sauce.
That’s really all there is to it! It’s such a great meal for busy nights, I can’t wait for you guys to try this one.
Make it vegetarian:
This is easy! Leave out the meat and load it with vegetables. You could also do something similar to my vegan bolognese with a combination of lentils and quinoa for a meat-like alternative.
Make it gluten-free:
I haven’t tested it with gluten-free noodles yet, but I do love chickpea pasta and lentil pasta and I’m excited to try it that way. I think it would work, but keep in mind that you may need to adjust the cooking time according to the pasta package.
If you’re more of a spaghetti squash person, you can also make that in your pressure cooker! Read about that method and five other in my guide on how to cook spaghetti squash.
Looking for more traditional spaghetti sauce?
Nothing better than garlic bread with spaghetti, am I right? This garlic bread from Grandbaby Cakes looks beyond perfect to soak up any extra sauce on your plate. If you’re more of a breadstick person, these copycat Pizza Hut breadsticks (!!!!) look just as good, if not better, than the originals. I’m definitely making them next time we have spaghetti. Or sooner! Or, try fresh bread with olive oil dipping sauce.
- 1 teaspoon olive oil
- 1 pound lean ground turkey
- 1/2 small yellow onion, diced (about 1/2 cup)
- 1 pound (16 oz) whole wheat spaghetti
- 1 jar (24 oz) spaghetti sauce of your choice
- 36 oz water (1 1/2 jars)
- 1 can (14.5 oz) diced tomatoes
- A few handfuls of spinach, optional
- Heat Instant Pot to Saute. Add olive oil and when it’s shimmering and hot, add turkey and onion. Cook, breaking up turkey with spatula, until browned and cooked through.
- Break pieces of spaghetti in half and add on top of cooked meat. Pour spaghetti sauce, water, and tomatoes over the pasta. Move pasta around a little with a spoon or spatula to separate the pieces of pasta to prevent them from clumping. Make sure they’re all submerged in the sauce.
- Secure lid of Instant Pot and turn valve to “seal.” Set on Manual for 8 minutes on high.
- After cooking time elapses, quick release pressure. Remove lid and pile on spinach. Set lid back on (you don’t have to lock it on) and let spinach steam for 2-3 minutes or until wilted. Stir as needed to speed up this process.
- Serve immediately, or let set 5-10 minutes in Instant Pot for sauce to thicken slightly before serving.
- Use ground beef or Italian sausage in place of ground turkey. Drain excess fat off after browning the meat if needed.
- If you wish to add more vegetables (bell peppers, carrots, mushrooms), you’ll want to saute them with the meat. Add broccoli at the same time as the pasta. Put it on top of the sauce/pasta so that the pasta is all still submerged in the sauce.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.