Instant Pot Spaghetti with Meat Sauce is my weeknight hero when the clock is ticking and everyone’s getting hangry. I love meals that let me toss everything in one pot and walk away, and this one delivers big flavor with almost zero effort. The pasta cooks right in the sauce, it’s not messy, and you don’t need three pans to get dinner done. If you’re nervous about pasta in the pressure cooker, I promise you can nail it with a few simple steps. Keep reading for my method, easy tips, and favorite sides so dinner feels like a win, even on the busiest nights.
Why Youll Love It
This recipe is all about comfort, speed, and minimal cleanup. You brown the meat, layer in the sauce and noodles, and let the Instant Pot do the rest. The pasta turns out tender, the sauce gets rich and meaty, and you only wash one pot. That’s my kind of weeknight magic.
I’ve tested this many times, and it’s become a regular in my rotation because it checks all the boxes. It’s friendly for picky eaters. It reheats beautifully for tomorrow’s lunch. It tastes like it simmered all afternoon, without you babysitting the stove. For a busy schedule, it’s hard to beat. When I want to branch out, I browse more Instant Pot recipes to keep my weekly menu fresh and fun.
Also, it’s flexible. Use ground beef, turkey, or even plant-based crumbles. Swap in your favorite marinara or jazz it up with extra garlic and chili flakes. Every version still gives you that cozy, twirl-worthy bowl at the end.
“I was skeptical about cooking pasta in the pressure cooker, but this turned out perfectly saucy and tender. My kids asked for seconds. It’s going on repeat.”
I like to call this set it and forget it spaghetti because once you lock the lid, you’re five minutes of pressure time away from dinner. Honestly, that’s a small miracle on a busy night.
Key Ingredients for Instant Pot Spaghetti
- Ground meat: I use 80 to 90 percent lean ground beef. Turkey or sausage works too.
- Onion and garlic: A small onion and a couple cloves give the sauce real depth.
- Spaghetti: Regular dried spaghetti, broken in half for easy layering.
- Marinara sauce: A 24-ounce jar of your favorite brand. Choose one you actually like because the flavor shines.
- Water or broth: Liquid is key for pressure cooking. I like low-sodium chicken or beef broth for added flavor.
- Olive oil: Helps brown the meat and keeps the noodles from sticking.
- Seasonings: Salt, pepper, Italian seasoning, and a pinch of red pepper flakes if you like a mild kick.
- Optional finishers: A splash of cream, a knob of butter, or a handful of grated Parmesan for extra richness.
These simple ingredients are easy to keep on hand, which makes this recipe perfect for those nights when you didn’t plan ahead. It’s one reason I keep dried pasta in the pantry and a jar of sauce in the cupboard. If you want to try another cozy pressure cooker dinner later in the week, give these Instant Pot French dip sandwiches a spin and keep the win streak going.
How to Make Instant Pot Spaghetti
Set aside 25 minutes total and you’ll sit down to a bowl of hot, saucy perfection. Here’s how I do it for consistent results every time.
Brown the meat and build flavor
Turn the Instant Pot to Sauté. Add olive oil, then the onion and a pinch of salt. Cook until the onion softens. Add the garlic and stir until fragrant. Crumble in the ground meat and cook until no longer pink. Season with salt, pepper, and Italian seasoning. This quick browning step gives the sauce a homemade taste that feels like Sunday dinner, even on a Tuesday.
Very important: pour in a little broth and deglaze by scraping up any browned bits from the bottom. This helps prevent the burn warning and adds flavor.
Layer the pasta and sauce
Break the spaghetti noodles in half and scatter them over the meat in a crisscross pattern. Don’t dump them in a tight bundle or they’ll clump. Pour the remaining broth or water over the noodles. Then pour the marinara directly on top, spreading it gently with a spoon to cover the pasta. Resist the urge to stir. Leaving the layers as-is prevents sticking and keeps the sauce from hitting the bottom.
Pressure cook and finish
Seal the lid and set the Instant Pot to High Pressure for 5 minutes. When the timer beeps, let it naturally release for 5 minutes, then quick release any remaining pressure. Open the lid and gently stir. The noodles will look a little separated at first, but a minute of stirring brings everything together into a glossy, rich sauce. If it looks too thick, splash in a bit of hot water. If it’s too thin, let it sit on Keep Warm and thicken for a couple of minutes.
Finish with grated Parmesan, a pat of butter, or a splash of cream if you like it extra silky. Every time I pull off this method, I’m reminded why I call it Quick and Delicious Instant Pot Spaghetti with Meat Sauce! It’s fast, satisfying, and reliable. If you want to add another easy Instant Pot night to your calendar, try this hearty Instant Pot Mexican pulled pork for taco Tuesday. You’ll get the same hands-off magic and bold flavor.
Helpful Tips
- Don’t skip deglazing: A quick scrape after browning keeps the bottom clean and prevents the burn message.
- Crisscross the pasta: Scatter the noodles in a few layers so they cook evenly and don’t clump.
- Keep layers intact: Liquid first, pasta next, sauce on top. Don’t stir before cooking.
- Timing sweet spot: 5 minutes High Pressure, 5 minutes natural release hits that tender, not mushy texture.
- Adjust thickness: Stir in a splash of water if the sauce is too thick, or rest it on Keep Warm to thicken up.
- Boost the flavor: A teaspoon of sugar can soften a tart sauce. A splash of balsamic deepens it. Fresh basil adds brightness.
- Make it creamy: Stir in a little cream or mascarpone for a velvety finish.
I also love batch cooking the meat sauce part ahead. Brown the beef and onions on a Sunday, refrigerate, then add noodles and sauce on a weeknight. You’ll shave another 10 minutes off the process. For those nights when you want a different kind of fast dinner, check out this easy French dip in the Instant Pot. It’s a cozy, dunkable sandwich that saves the day.
What to Serve with Instant Pot Spaghetti
When I make pasta, I like a simple salad and something warm for the side. A crisp green salad with vinaigrette balances the hearty sauce. If you’re craving a comfort combo, these Instant Pot mashed potatoes are smooth, buttery, and surprisingly quick. Garlic bread or a toasted baguette for dipping is always a hit.
For dessert, keep it playful and easy. We love a fun pull-apart treat like Instant Pot monkey bread with icing. It turns your pasta night into a full comfort meal without a lot of extra work.
And if you’re building a whole week of pressure cooker meals, this bowl of Quick and Delicious Instant Pot Spaghetti with Meat Sauce! pairs beautifully with a cozy soup night later in the week. I like to rotate and keep things interesting so everyone stays excited for dinner.
Common Questions
Can I use whole wheat spaghetti?
Yes, but it absorbs more liquid and can cook faster. Reduce the pressure time to 4 minutes and keep the 5-minute natural release.
What if I only have crushed tomatoes instead of marinara?
Use them, but add extra seasoning and a pinch of sugar. You may need a bit more salt to balance the acidity.
How do I keep the noodles from clumping?
Break them in half and layer in a crisscross pattern. Don’t stir after layering the sauce. When it’s done, stir gently for a full minute.
Can I double the recipe?
Yes, in an 8-quart Instant Pot. Keep the same cook time, but do not exceed the max fill line with liquids and pasta.
What if I get the burn warning?
Release pressure, stir well, add 1/2 cup more liquid, scrape the bottom, and resume cooking. Deglazing up front usually prevents this.
Ready to Twirl Your Fork?
If you love a cozy pasta night with minimal effort, this is your dish. Quick and Delicious Instant Pot Spaghetti with Meat Sauce! delivers a meaty, saucy bowl in a fraction of the usual time, and clean-up is easy. Keep a jar of marinara and a box of spaghetti on standby, and you’re never far from a satisfying dinner. For another take and helpful visuals, compare with this guide to a top rated Instant Pot Spaghetti recipe at The Kitchn and see what tweaks you want to try next. Now go grab your pot, and make Quick and Delicious Instant Pot Spaghetti with Meat Sauce! happen tonight.
Instant Pot Spaghetti with Meat Sauce
Ingredients
Main Ingredients
- 1 lb ground beef 80 to 90 percent lean
- 1 small onion chopped
- 2 cloves garlic minced
- 12 oz spaghetti broken in half
- 24 oz marinara sauce your favorite brand
- 2 cups low-sodium chicken or beef broth or water
- 2 tbsp olive oil for sautéing
- 1 tsp salt adjust to taste
- 1 tsp black pepper adjust to taste
- 1 tbsp Italian seasoning for flavor
- 0.5 tsp red pepper flakes optional for heat
Optional Finishers
- 1 splash cream for creaminess
- 1 tbsp butter for richness
- 0.5 cup grated Parmesan cheese for topping
Instructions
Preparation
- Turn the Instant Pot to Sauté. Add olive oil, then the onion and a pinch of salt. Cook until the onion softens.
- Add the garlic and stir until fragrant. Crumble in the ground meat and cook until no longer pink.
- Season with salt, pepper, and Italian seasoning. Scrape up any browned bits from the bottom with a little broth to prevent a burn warning.
Cooking
- Break the spaghetti noodles in half and scatter them on top of the meat in a crisscross pattern.
- Pour the remaining broth or water over the noodles, then spread the marinara sauce directly on top without stirring.
- Seal the lid and set the Instant Pot to High Pressure for 5 minutes.
- When the timer beeps, let it naturally release for 5 minutes, then quick release any remaining pressure.
- Open the lid and gently stir until the noodles and sauce are combined. Adjust thickness by adding a splash of hot water if too thick.
- Finish with grated Parmesan, butter, or cream as desired.
