Get my Cookbooks! Instant Pot Spaghetti
This Instant Pot Spaghetti has perfectly cooked spaghetti noodles in marinara sauce with ground beef, simple seasonings, and cream cheese as an amazing secret ingredient. Your family will love this 30 minute meal!
Try my Eggplant Parmesan next! And don’t forget a side of Garlic Bread with Cheese.
Instant Pot Spaghetti
If you’re looking for an easy dinner idea that the whole family can actually agree on, this is it.
Not only is it super convenient to cook this entire meal in one pot, but the flavors blend so perfectly together, you’ll never make spaghetti any other way!
See below for my PRO tips for freezing, this makes a great freezer meal.
How to Make it
See recipe card below this post for ingredient quantities and full instructions.
- Set the Instant Pot to Sauté mode. Heat the olive oil and add the ground beef. Cook and crumble the beef, drain any grease.
- Stir in the seasonings. Break the spaghetti noodles in half and criss-cross them over the ground beef to prevent them from sticking together.
- Add the chicken broth and undrained diced tomatoes.
- Add marinara sauce and ensure spaghetti noodles are completely submerged.
- Pressure cook for 8 minutes.
- Flip the quick release valve. Stir in the cream cheese. Sauce will thicken upon standing. Serve!
Using a 6 Quart Instant Pot
- I us my trusty 6-quart Instant Pot for this recipe, which is what I recommend for most families, and is what most Instant Pot recipes are based on.
- It can cook enough food for a family of four and won’t take as long to come to pressure as an 8 quart will.
Burn Message Indicator
The burn indicator can sometimes trigger more easily with starchy foods, (i.e. – pasta). Rest assure, there is a sufficient amount of liquid in this recipe to avoid burning this pasta.
Even so, I commonly see this indicator when I am cooking but I just let it continue to come to pressure and eventually it goes away.
For more information you can check out these 7 Instant Pot Burn Mistakes you need to avoid.
Storing Leftovers
Refrigerate for up to 3 days or freeze for up to 3 months.
Tips for Freezing
- Cook the pasta to the Al Dente Point, but no more. That way the pasta won’t be overcooked when you reheat it. The quick release of the pressure valve helps to halt the cooking process.
- I make portion-sized foil packets for these and place them right from the freezer to a 350° oven for about 20-25 minutes, depending on the portion size.
- You can also freeze them in Ziploc bags and place in the fridge overnight to defrost.
More Instant Pot Meals:
- Creamy Chicken Stew
- Chicken and Stuffing
- Hamburger Helper
- Roasted Potatoes
- Broccoli Cheddar Soup
- Split Pea Soup
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Instant Pot Spaghetti and Meat Sauce
Ingredients
- 1 Tablespoon Olive Oil
- 1 pound ground beef, I use 85% lean
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian Seasonings
- Salt/pepper, to taste
- ½ pound spaghetti
- 24 oz. marinara sauce
- 14.5 oz. diced tomatoes, undrained
- 2 cups chicken broth, can sub water
- 2 Tablespoons cream cheese, softened (optional, but recommended!)
Instructions
- Set the instant pot to Sautee. Add the Olive oil and ground beef. Cook and crumble the ground beef until it is browned and cooked through. Drain any excess grease if needed,
- Stir in the seasonings. Use a silicone spatula to scrape up any brown bits that might be stuck to the bottom of the pan. (This helps prevent the burn indicator message.)
- Break the spaghetti noodles in half. Crisscross them over the meat so that they don't stick together.
- Add the chicken broth and undrained diced tomatoes over the noodles. Top with marinara and ensure the noodles are submerged.
- Cover/Seal the Instant Pot and set it to pressure cook for 8 minutes (Or, select the manual button and hit high pressure for 8 minutes). Note: It might sound like nothing is happening but if you put your ear up to the instant pot after a few minutes, you can hear it working.
- Turn the quick release valve to let all of the steam escape, and open the pot. (Do not let the pressure release naturally as this will overcook the pasta.)
- Stir in the cream cheese. The sauce will continue to thicken upon standing. Serve, and enjoy!
Notes
Substitutions and additions:
- Ground Turkey or Chicken may also be used.
- Thin Spaghetti may also be used. Pressure cook for 6 minutes instead of 8.
- For a similar flavor to Bolognese, saute diced onions, celery, and carrots when browning the meat.
I made this in my 3 qt and even with the few changes I made (nothing out of pocket) it turned out great.
I used 1 1/2 lb ground beef, seasoned the meat per my usual seasonings, a can of stewed tomatoes and no cream cheese (didn’t have any.)
Pot was full but still fit and pasta was doneness with was good. Definitely a keeper & trying it with the cream cheese next time.
I’m so happy that you loved it Donna! This is one of my favorite ways to make spaghetti, it’s just so easy and I love that meat sauce! 🙂 Thank you so much for the review! -Stephanie
Pretty good. Quick & easy. I’ve made a few recipes & this turned out the best. Next time I might use water instead a chicken broth.
The only thing I didnt like is that the sauce lost its color. Thats just the nature of pressure cookers though. So I mixed in more marinara to brighten it up at the end before serving.
Girl, I just had to come back here to tell you I’ve been making your Spaghetti IP recipe for 5+ years, made it again today for NFL playoffs dinner, and it’s just undefeated. Raves all the way around. Followed your recipe to a “T” and it’s always perfect.
Thank you forever for this!
Yayyyy! That makes me so happy Jennifer, thanks so much for your support!❤️
i forgot to put 5 stars!
Delicious!
I had some noodles stick together even though I criss crossed them but I had added shredded carrots and a lot of spaghetti squash atop the noodles, sauce and canned tomatoes so maybe it was too much weight. Next time I would stir it all together a bit. Loved the extra veggies in it! This was my first ever instaPot meal, thank you for sharing your recipe, it gave me confidence!