Instant Pot Spaghetti Recipe | How to Cook

Instant Pot Spaghetti

Indeed, this recipe does not only taste great, but you can also store the leftovers for up to 3 to 4 days in your airtight container. My guests just loved the taste and kept asking me for the ingredients and directions.

Instant Pot Spaghetti Recipe


1 pound ground beef

8 oz dry spaghetti

1 teaspoon onion powder

2 cups water, divided

1 jar tomato-based pasta sauce or marinara (24 oz)

½ teaspoon garlic powder

1 tablespoon olive oil

Grated Parmesan cheese, for serving1 teaspoon kosher salt


1. Preheat your electric pressure cooker by selecting the sauté feature. Once the word hot appears; immediately add in the olive oil and cook the beef.

As you are cooking it; don’t forget to break it up into large pieces using a large wooden spoon and then, season with the onion powder, garlic powder, and salt.

Continue to cook the ingredients for 5 minutes, until no longer pink & cooked through, stirring and breaking the meat into smaller & smaller pieces.

2. Add ½ cup of water followed by the sauce. Immediately cancel the sauté feature and add ½ cup of more water, scrapping any stuck-on bits from the bottom. Add the sauce; give the ingredients a good stir until well combined.

3. Break the spaghetti lengthwise into half & layer into the hot pot. Break the spaghetti strands further into half and spread them on top of the beef mixture, in one or two layers. Don’t stir the ingredients.

4. Add in the leftover water; don’t stir the ingredients. Rinse the pasta sauce jar with the leftover water and then pour the water on top of the pasta; don’t stir.

5. Close and secure the lid to its place and pressure cook for 8 minutes on HIGH.

6. Once the cooking cycle completes; immediately perform a quick release feature; stir the ingredients well. Stir the spaghetti into the hot sauce. Turn off your pressure cooker and remove the insert you're your cooker.

Serve immediately; sprinkled with some grated Parmesan cheese. Enjoy.

Nutritional Value: kcal: 636, Fat: 30 g, Fiber: 5.5 g, Protein: 30 g.


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