Classic spaghetti, made in the Instant Pot! My Instant Pot Spaghetti recipe is as easy as 1,2,3! Requiring simple, kitchen staple ingredients and minimal prep, you can sit back and let the instant pot do all the work for you! Perfect for busy weeknights!
The dish everyone knows and loves! Spaghetti is a go-to dish for most people because it’s quick, easy and always comforting. I can’t get enough of my instant pot, therefore I’m always looking for ways to use it, so why not make spaghetti?! This Instant Pot Spaghetti has all the classic flavors we are all familiar with, but the instant pot gets to do all the work this time!
Instant Pot Spaghetti In 25 Minutes
- Incredibly Easy & Quick To Make
- Uses Simple, Kitchen Staple Ingredients
- Instant Pot Does All The Work
- Delicious, Classic, Comfort Food
Spaghetti ALWAYS works, but this one in particular, is just too easy! I’m certain you will have most, if not ALL of these ingredients in your kitchen already. This is a classic comfort food recipe, made in a new and different way! Easy prep, big flavor, this is a dish the whole family will love, ready in just 25 minutes.
Ingredient Notes
Spaghetti
- Olive Oil – Substitute sunflower, safflower or avocado oil.
- Ground Beef – I used lean ground beef. You can use your preference of protein, just keep in mind the cook time may vary.
- Onion and Garlic – Essential flavor enhancers to any meat sauce.
- Seasoning – Italian seasoning, sugar, salt and pepper. Don’t skip the sugar, it’s important to cut through the acidity of the tomatoes and creates an overall balance.
- Tomatoes – I used both canned diced tomatoes, as well as tomato sauce. For diced tomatoes I used fire roasted tomatoes which I love the flavor of, but regular diced tomatoes work as well.
- Wine – I used a nice red wine for added depth of flavor. See “FAQs & Expert Tips” for more info on which wine works best! Substitute beef broth if you prefer.
- Spaghetti – Uncooked, broken in half. If you don’t have spaghetti, you can use your favorite noodle. I used 8 oz of uncooked spaghetti, this will give you lots of sauce to spaghetti ratio, so if you prefer less sauce, use 12 oz of spaghetti.
Garnish
- Parmesan Cheese – I always like to use fresh parmesan! I say 1/2 cup of Parmesan, but what I really mean is 2 cups. 🙂
- Parsley – Fresh parsley, chopped.
How To Make Instant Pot Spaghetti
- Prep Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Cook Beef: Add the olive oil to the instant pot and heat. Add the ground beef and break it up with a wooden spoon. Cook the beef for about 3 minutes or until the meat is no longer pink.
- Add Ingredients: Add the rest of the spaghetti ingredients to the instant pot and stir well. Close the lid. Cook on high pressure (Manual setting) for 8 minutes.
- Finish and Serve: Once the Instant Pot cycle is complete, quick release the pressure and stir well. Serve garnished with Parmesan cheese and parsley.
FAQs & Expert Tips
FAQs
The flavors in a wine will become more concentrated as they cook. Choose a medium-bodied, dry red wine such as a Pinot Noir, Merlot or Chianti. Beef broth can be used as a non alcoholic substitute.
It’s ok if your spaghetti ended up in big clumps. Simply use 2 forks to tear them apart, the spaghetti will still be cooked.
While this instant pot spaghetti can be served on its own, a nice crusty bread would be perfect to pair with it. Simply slice it, drizzle it with some olive, some Parmesan cheese and lightly toast – perfection!
You can also serve this alongside a simple salad to lighten the meal.
Tips
- If you don’t want to use red wine, substitute it with beef broth!
- You can omit the ground beef to keep this recipe vegetarian.
- You might be thinking, why is there sugar in this? It’s important to balance the flavors of the dish and to cut through the acidity of the tomatoes!
- When you first open the instant pot, it may seem like there’s too much sauce, just stir everything together well to incorporate all the liquid.
- Always make sure to read the manufacturer’s guide for detailed instructions on how to use your instant pot.
Storing Leftovers
Transfer to an airtight container and store in the fridge for 3 to 5 days. Make sure to refrigerate after eating because bacteria will start to grow.
Reheating
Pop in the microwave or back into a saucepan and cook over medium-low heat until heated through.
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Instant Pot Spaghetti
Equipment
Ingredients
Spaghetti
- 2 tbsp olive oil
- 1 ½ lbs ground beef
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tbsp Italian seasoning
- 1 tbsp sugar
- ¾ tsp salt
- ½ tsp pepper
- 14 oz diced tomatoes
- 2 cups tomato sauce
- 1 cup water
- ½ cup red wine
- 8 oz spaghetti uncooked, broken in half
Garnish
- ½ cup parmesan cheese
- 1 tbsp fresh parsley chopped
Instructions
- Prep Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
- Cook Beef: Add the olive oil to the instant pot and heat. Add the ground beef and break it up with a wooden spoon. Cook the beef for about 3 minutes or until the meat is no longer pink.
- Add Ingredients: Add the rest of the spaghetti ingredients to the instant pot and stir well. Close the lid. Cook on high pressure (Manual setting) for 8 minutes.
- Finish and Serve: Once the Instant Pot cycle is complete, quick release the pressure and stir well. Serve garnished with Parmesan cheese and parsley.
Recipe Notes
- It’s ok if your spaghetti ended up in big clumps. Simply use 2 forks to tear them apart, the spaghetti will still be cooked through.
- If you don’t want to use red wine, substitute it with beef broth!
- You can omit the ground beef to keep this recipe vegetarian.
- You might be thinking, why is there sugar in this? It’s important to balance the flavors of the dish and to cut through the acidity of the tomatoes!
- When you first open the instant pot, it may seem like there’s too much sauce, just stir everything together well to incorporate all the liquid.
- Always make sure to read the manufacturer’s guide for detailed instructions on how to use your instant pot.
- Transfer to an airtight container and store in the fridge for 3 to 5 days. Make sure to refrigerate after eating because bacteria will start to grow.
