Name: Instant Pot Spaghetti Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tablespoon (15 ml) extra-virgin olive oil; ½ pound (227 g) ground beef, 85 to 90% lean; ½ pound (227 g) Italian sausage, casings removed; ¼ cup (33 g) finely chopped yellow onion; 2 teaspoons (6 g) minced garlic; ½ teaspoon dried Italian seasoning; ¾ teaspoon (4 g) kosher salt; ¼ teaspoon black pepper; 2 tablespoons (30 ml) red wine, optional; 2 tablespoons (32 g) tomato paste; 2 cups (480 ml) water, divided; 3 cups (710 ml) crushed tomatoes; 8 ounces (227 g) dried spaghetti; ¼ cup (20 g) grated parmesan cheese; 1 tablespoon (3 g) chopped parsley

This Instant Pot Spaghetti is a game-changer for pasta lovers who want a delicious, hearty meal without the fuss of multiple pots and pans. Ready in under 45 minutes with minimal hands-on time, this one-pot wonder combines perfectly cooked pasta with a rich, meaty sauce that tastes like it’s been simmering all day. The pressure cooker does all the heavy lifting, infusing every strand of spaghetti with incredible flavor while you get to relax until dinner’s ready!

Why You’ll Love This Recipe

True One-Pot Meal: No separate pot for boiling pasta, no colander for draining, no extra sauce pan—just one Instant Pot that does it all, which means fewer dishes to wash!
Weeknight Wonder: When you’re tired and hungry, having dinner ready in about 30 minutes of mostly hands-off cooking time feels like magic.
Depth of Flavor: The pressure cooking process infuses the pasta with all the savory goodness of the sauce, creating a depth of flavor that usually requires hours of simmering.
Family Favorite: Kids and adults alike devour this spaghetti—it’s comfort food that pleases everyone at the table without requiring restaurant-level cooking skills.

Ingredients You’ll Need

Olive Oil: Creates the foundation for sautéing, bringing richness to the meat as it browns.
Ground Beef: Provides hearty texture and savory flavor; choose 85-90% lean for best flavor without excess grease.
Italian Sausage: The secret flavor booster! Adds complexity and depth that elevates this dish beyond basic spaghetti.
Yellow Onion: Adds sweetness and aromatic foundation; finely chopped means it melts into the sauce.
Garlic: Essential flavor component that permeates the entire dish; don’t skimp here!
Italian Seasoning: A time-saving blend that delivers herbal notes of oregano, basil, and thyme in one addition.
Salt & Pepper: Basic but critical seasonings that bring all the flavors into focus.
Red Wine: Optional but recommended for adding complexity and helping to deglaze the pot; even a small amount makes a difference.
Tomato Paste: Concentrated tomato flavor that adds richness and body to the sauce.
Water: Creates the necessary steam for pressure cooking and helps thin the sauce to the right consistency.
Crushed Tomatoes: The foundation of the sauce; provides texture and bright tomato flavor.
Dried Spaghetti: The star of the dish; breaking it in half helps it fit and cook evenly in the Instant Pot.
Parmesan Cheese: Adds a salty, nutty finish that complements the savory sauce perfectly.
Parsley: Fresh green notes that brighten the dish visually and flavor-wise.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetarian Version

Swap the meat for plant-based crumbles or 2 cups of sautéed mushrooms and a diced bell pepper. The texture will be different but equally satisfying.

Spicy Spaghetti

Add 1/2 teaspoon of red pepper flakes with the other seasonings or use hot Italian sausage instead of mild for a dish with some kick.

Healthier Twist

Use ground turkey instead of beef, whole wheat pasta, and add diced zucchini or spinach in the last few minutes of cooking for extra vegetables.

Creamy Adaptation

Stir in 1/4 cup of cream or cream cheese after pressure cooking for a richer, slightly creamy sauce.

How to Make Instant Pot Spaghetti

Step 1: Brown the Meat

Select “Saute” on your Instant Pot and wait for it to heat up (it will display “Hot”). Add olive oil, then the ground beef and sausage. Break the meat into smaller pieces with your spoon and cook until mostly browned, about 5-7 minutes. The key here is to let it brown—don’t stir constantly!

Step 2: Add Aromatics and Seasonings

Toss in the chopped onion, garlic, Italian seasoning, salt, and pepper. Cook for 2 minutes until the onion softens and becomes translucent. Pour in the wine (if using) and let it simmer until the liquid evaporates, about 1 minute. This step builds tremendous flavor!

Step 3: Deglaze and Add Tomatoes

Press “Cancel” to turn off the saute function. Pour in 1/2 cup of water and scrape the bottom of the pot thoroughly to release all those flavorful browned bits—this is crucial to prevent the dreaded “burn” notice! Add tomato paste and crushed tomatoes, stirring to combine into a uniform sauce.

Step 4: Add the Pasta

Break the spaghetti in half and arrange it in a crosshatch pattern on top of the sauce. This prevents the pasta from clumping together. Pour the remaining 1 1/2 cups of water over the pasta but resist the urge to stir! Just gently press the pasta down to ensure it’s mostly submerged.

Step 5: Pressure Cook

Seal the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” on high pressure for 8 minutes. Remember, it will take about 12-13 minutes to come to pressure before the cooking time begins.

Step 6: Quick Release and Serve

Once cooking completes, carefully perform a quick release by covering the valve with a kitchen towel and turning it to “Venting.” When the pressure is fully released, open the lid away from your face. Stir the spaghetti well and let it sit for about 5 minutes to thicken. Serve topped with parmesan cheese and fresh parsley.

Pro Tips for Making the Recipe

Proper Layering: Don’t stir after adding the pasta! The layering technique prevents the pasta from sticking together and the sauce from burning on the bottom.
Accurate Timing: The 8-minute cook time delivers al dente pasta. For softer pasta, increase to 9 minutes; for firmer pasta, decrease to 7 minutes.
Thorough Deglazing: Take extra time to scrape every bit of fond from the bottom of the pot before pressure cooking—this prevents the burn warning and adds flavor.
Watch the Liquid Ratio: Keep to the specified liquid amounts for perfect pasta texture. Too much water makes soggy pasta, too little risks burning.

How to Serve

This Instant Pot Spaghetti is a complete meal on its own, but there are plenty of ways to elevate the serving experience:

Accompaniments

Serve with garlic bread or a simple green salad dressed with Italian vinaigrette for a complete meal. For an extra special touch, make garlic bread with mozzarella cheese melted on top.

Extra Toppings

Set out bowls of additional toppings like extra parmesan, red pepper flakes, fresh basil leaves, or ricotta cheese to let everyone customize their plate.

Wine Pairing

A medium-bodied red wine like Chianti or Sangiovese complements the tomato-based sauce beautifully, cutting through the richness of the meat.

Make Ahead and Storage

Storing Leftovers

Cool the spaghetti completely before transferring to airtight containers. It will keep in the refrigerator for up to 5 days. The pasta may absorb more sauce as it sits, which many people actually prefer!

Freezing

This recipe freezes beautifully! Portion into freezer-safe containers and freeze for up to 3 months. Leave some space in the container as the sauce will expand when frozen.

Reheating

For refrigerated leftovers: Add a splash of water or broth before microwaving covered for 2-3 minutes, stirring halfway through. For frozen portions, thaw overnight in the refrigerator before reheating, or use the defrost setting on your microwave before heating thoroughly.

FAQs

Can I use different pasta shapes for this recipe?
Absolutely! Just be mindful of cooking times. Thicker pasta like rigatoni might need an extra minute, while thinner pasta like angel hair would need less time. The crosshatch layering works best with long pasta shapes, but shorter shapes can simply be spread in an even layer.

Why did I get a burn notice on my Instant Pot?
This typically happens when there’s not enough liquid or when tomato sauce has settled at the bottom of the pot. Make sure you thoroughly deglaze after sautéing the meat, don’t stir after adding the pasta, and ensure all pasta is pushed down into the liquid. If you have a newer Instant Pot model, which tends to be more sensitive, consider adding an extra 1/4 cup of water.

Can I make this with jarred pasta sauce instead?
Yes! Substitute 3 cups (24 ounces) of your favorite jarred sauce for the crushed tomatoes and tomato paste. Keep the additional water the same to ensure proper pressure cooking. Choose a sauce without added sugar for the best flavor balance.

My pasta came out too firm/too soft—what happened?
Pasta doneness is highly subjective and can be affected by altitude, Instant Pot model, and personal preference. If your pasta was too firm, add 1 minute to the cooking time next time. If it was too soft, reduce by 1 minute. Also, don’t forget the pasta continues to cook slightly during the 5-minute rest period after pressure cooking.

This Instant Pot Spaghetti recipe transforms a classic dish into a stress-free, one-pot meal that doesn’t sacrifice an ounce of flavor. The combination of beef and Italian sausage creates a rich sauce that tastes like it’s been simmering all day, while the pressure cooking method infuses every strand of pasta with incredible flavor. Whether you’re a busy parent looking for quick weeknight solutions or someone who simply appreciates good food with minimal effort, this recipe deserves a permanent spot in your meal rotation. Give it a try tonight—your taste buds (and your schedule) will thank you!