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There are nights when I want something comforting, something hearty, something that tastes like it took all day… but I only have 30 minutes and a sink full of dishes I’d rather ignore. That’s when this Instant Pot Spaghetti comes to the rescue.
It’s got everything I love in a classic spaghetti dinner — a rich meat sauce, tender noodles, and that familiar garlicky, herby aroma — but it’s all made in one pot. Yep. No extra pan for boiling pasta, no strainer, no fuss. Just toss it all into the Instant Pot, hit a button, and in less than half an hour, dinner’s done.
Why You’ll Love This Spaghetti
One pot, no straining — because the fewer dishes, the better
Tastes like it simmered for hours (spoiler: it didn’t)
Perfect for busy weeknights when you want homemade without the hassle
Easy to customize — swap the meat, add veggies, go spicy, make it creamy… whatever you’re craving
Ingredients You’ll Need
The Base:
1 tbsp olive oil
1 medium yellow onion, diced
1 lb ground beef (or turkey/chicken, if you prefer)
2 tsp garlic powder
1 tbsp Italian seasoning
1 tbsp minced garlic
1 tsp salt
½ tsp black pepper
The Sauce & Pasta:
1 jar (24 oz) spaghetti sauce — any kind you like
1 can diced tomatoes (optional, for extra texture)
16 oz spaghetti noodles, broken in half
6 cups water (divided — 3 for deglazing, 3 for topping)
Instructions:
Step 1: Sauté
Turn the Instant Pot to Sauté. Add olive oil and the chopped onion. Let that cook for 2–3 minutes, just until it starts to soften.
Add the ground beef. Break it up as it browns — this takes about 5–7 minutes. Once it’s mostly cooked through, stir in your garlic powder, minced garlic, Italian seasoning, salt, and pepper. Let it cook for another minute or so to wake up the spices.
Step 2: Deglaze
Transfer the meat mixture to a bowl (just for a second — we’ll add it back in later).
Pour in 3 cups of water and scrape the bottom of the pot well. This helps prevent that annoying “burn” warning.
Step 3: Layer
Break your spaghetti noodles in half and crisscross them in layers across the pot.
Pour your sauce on top, then the diced tomatoes (if using).
Add the meat back in.
Pour the remaining 3 cups of water around the edges — not directly on the sauce. Don’t stir. It’s weird, but it works.
Step 4: Cook
Seal the Instant Pot lid and set the valve to Sealing.
Cook on High Pressure for 5 minutes. (Yes, just 5!)
Let the pressure release naturally for 5 minutes, then do a quick release.
Step 5: Stir & Serve
Give everything a good stir — it might look a little watery at first, but it thickens as it sits.
Scoop it into bowls, sprinkle with Parmesan, maybe add a few fresh basil leaves if you’re feeling fancy, and dig in!
What to Serve With It
Garlic Bread (obviously) or warm breadsticks
Caesar salad — crisp, creamy, and the perfect match
Roasted veggies like zucchini, bell peppers, or asparagus
Extra cheese — fresh-grated Parm or mozzarella on top takes it over the top
Leftovers & Meal Prep Tips
Fridge: Store in an airtight container for up to 3 days
Freezer: Let it cool fully, then freeze in portions for up to 3 months
Reheating: Microwave in short bursts or warm on the stovetop with a splash of water to loosen the sauce
Variations and Additions:
Add veggies: Bell peppers, mushrooms, spinach — all great toss-ins
Spicy twist: Add red pepper flakes or a little hot sauce to the sauce
Cheesy baked version: After cooking, transfer to a baking dish, top with mozzarella, and broil until bubbly
Creamy upgrade: Stir in a splash of cream or a spoonful of cream cheese for a luscious finish
Low-carb swap: Skip the pasta and serve the sauce over zucchini noodles or spaghetti squash
Try Italian sausage: It adds tons of flavor and a little kick
Final Thoughts
There’s something so satisfying about a big bowl of spaghetti — especially when it only took one pot and 30 minutes to get it on the table. This recipe has become a regular in my weeknight rotation because it’s simple, comforting, and always a hit with the whole crew (even the picky eaters).
If you try it, I’d love to hear how it went — and what fun twists you added. Bon appétit, friends!
Homemade Spaghetti
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 lb ground beef
- 2 tsp garlic powder
- 1 tbsp Italian seasoning
- 1 tbsp minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1 jar spaghetti sauce 24 oz
- 1 can diced tomatoes optional
- 16 oz spaghetti noodles broken in half
- 6 cups water divided
Instructions
- Turn Instant Pot to Sauté. Add olive oil and onion; cook 2–3 minutes until softened.
- Add ground beef and cook 5–7 minutes, breaking it up as it browns. Stir in garlic powder, Italian seasoning, minced garlic, salt, and pepper. Sauté 1 more minute.
- Remove beef mixture to a bowl. Pour 3 cups water into the pot and deglaze, scraping the bottom well.
- Layer spaghetti noodles crisscrossed in the pot. Pour in sauce and optional diced tomatoes. Return beef mixture. Pour remaining 3 cups water around edges — do not stir.
- Seal the lid and set valve to Sealing. Cook on High Pressure for 5 minutes. Let naturally release for 5 minutes, then quick release.
- Stir well — sauce will thicken as it rests. Serve hot with Parmesan or basil if desired.