This Homemade Instant Pot Spaghetti brings all the comfort of a classic spaghetti dinner with the ease of one-pot cooking. With tender noodles, a rich meat sauce, and aromatic Italian seasonings, this dish is a delicious and effortless weeknight meal. Perfectly cooked in the Instant Pot, it’s ready in minutes and pairs beautifully with a fresh salad and garlic toast for a complete meal everyone will love!

Why You’ll Love This One-Pot Spaghetti Recipe:

Quick and Easy: With the Instant Pot, everything cooks in one pot—no boiling water, straining, or multiple pans required.
Full of Flavor: Thanks to Italian herbs, fresh garlic, and a hearty meat sauce, this spaghetti tastes like it simmered all day.
Perfect for Busy Nights: This meal is ideal for weeknights when you want something homemade but don’t have hours to spend in the kitchen.
Minimal Cleanup: Less mess, more flavor! With everything cooked in one pot, cleanup is a breeze.

Key Ingredients:

Ground Beef: Lean ground beef (80-90% lean) works well in this dish, as it provides just enough flavor without excess grease. Ground turkey or chicken can be substituted for a lighter version.
Onion: Diced yellow onion adds a subtle sweetness and depth. If you prefer a milder flavor, use white onion, or for extra sharpness, try red onion.
Italian Seasoning: Italian seasoning blends herbs like basil, oregano, and thyme, adding authentic Italian flavor. You can adjust this with more specific herbs like basil or thyme if you have them.
Garlic: Fresh minced garlic is a must for robust flavor, but garlic powder also enhances the taste of the sauce.
Spaghetti Sauce: A 24-ounce jar of your favorite spaghetti sauce forms the base. Look for one with no added sugar if you want a lower-sugar option.
Diced Tomatoes (Optional): Adding diced tomatoes gives the sauce texture and extra flavor. You can skip this step if you prefer a smoother sauce.
Spaghetti Noodles: Breaking the noodles in half allows them to fit into the Instant Pot and cook evenly in the sauce.

Complete list of ingredients with quantities and instructions is located in the recipe card below

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Instructions:

Step 1: Prepare the Instant Pot

Set to Sauté Mode: Preheat Instant Pot on the sauté setting for a few minutes.

Step 2: Sauté Onions and Beef

Add Oil and Onions: Heat 1 tbsp olive oil, then add diced onion. Sauté for 2-3 minutes until soft.
Brown Beef: Add 1 lb ground beef, breaking it into pieces, and cook until browned (5-7 minutes).
Season: Add 1 tbsp Italian seasoning, 2 tsp garlic powder, 1 tsp salt, ½ tsp pepper, and 1 tbsp minced garlic. Sauté for 1-2 minutes.

Step 3: Deglaze the Pot

Remove Meat: Set cooked meat aside.
Add Water: Pour in 3 cups of water, scraping the pot’s bottom to deglaze.

Step 4: Layer Ingredients

Add Noodles: Break 16 oz spaghetti in half, layering in a crisscross pattern.
Add Sauce: Pour one jar of spaghetti sauce over noodles, spreading evenly.
Add Diced Tomatoes (Optional): Add a can of diced tomatoes for added flavor.
Add Water: Pour 3 more cups of water around edges and over noodles.

Step 5: Pressure Cook

Seal Lid: Place lid on Instant Pot, sealing the valve.
Set Time: Pressure cook for 5 minutes.

Step 6: Release Pressure

Natural Release: Let pressure release naturally for 5 minutes.
Quick Release: Carefully quick-release remaining pressure.

Step 7: Combine and Serve

Stir: Open lid and mix everything together.
Serve: Serve hot, pairing with salad and garlic toast.

Serving Suggestions:

This one-pot spaghetti is a delicious meal on its own, but here are some sides that pair well with it:

Garlic Bread or Breadsticks: Serve warm garlic bread to mop up any extra sauce.
Caesar Salad: A Caesar salad with crisp romaine, Parmesan, and croutons complements the flavors perfectly.
Roasted Vegetables: Roasted bell peppers, zucchini, or asparagus add color and a healthy side option.
Parmesan Cheese and Fresh Herbs: Top with freshly grated Parmesan and basil for added flavor and a beautiful presentation.

Storage and Reheating Tips:

Refrigerating Leftovers: Store leftover spaghetti in an airtight container in the refrigerator for up to 3 days.
Freezing: To freeze, allow the spaghetti to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat in the microwave in 1-minute intervals, stirring in between. You can also reheat on the stovetop over low heat, adding a splash of water if needed to loosen the sauce.

Variations and Additions:

Vegetable Spaghetti: Add vegetables like bell peppers, mushrooms, or spinach to make it a veggie-loaded pasta.
Spicy Twist: Add red pepper flakes or a splash of hot sauce for a little heat.
Cheesy Baked Spaghetti: After pressure cooking, transfer the spaghetti to a baking dish, top with mozzarella, and broil for 5 minutes until bubbly.
Creamy Marinara: Stir in 1/4 cup of heavy cream after pressure cooking for a creamy, tomato-based sauce.
Low-Carb Version: Substitute the spaghetti with zucchini noodles. Just cook the meat sauce and mix with fresh zoodles for a low-carb option.
Use Italian Sausage: Replace ground beef with Italian sausage for a more flavorful and savory twist.

Conclusion:

This Homemade Spaghetti in the Instant Pot is a game-changer for busy nights, combining the comfort of classic pasta with the convenience of one-pot cooking. With just a handful of ingredients, you’ll have a hearty meal that’s packed with Italian flavor and ready in minutes. Perfect for weeknight dinners, this spaghetti is a quick, easy, and delicious way to bring everyone together at the table.

Serve it up, garnish with Parmesan, and enjoy every saucy, comforting bite!