One-pot dinners that feel indulgent but actually read light on the scale are the weeknight heroes I reach for again and again. This Instant Pot Skinny Spaghetti is exactly that: comforting, saucy, and ready in about the time it takes to open a bottle of marinara. Using 1 pound ground turkey sausage, 1 pound whole-wheat spaghetti pasta, a 24-ounce jar of no-sugar-added marinara sauce, 4 cups water, and a 15-ounce can of diced tomatoes, you end up with a hearty, wholesome pasta that’s perfect for busy nights or easy meal prep.

If you know me, you know I love shortcuts that don’t sacrifice flavor. The pressure cooker does the heavy lifting: it softens whole-wheat spaghetti perfectly and melds the marinara, tomatoes, and turkey sausage into a cohesive, flavorful dish without babysitting a pot on the stove. The results are saucy strands of pasta studded with crumbled turkey sausage and bright, chunky tomatoes—comforting and light at the same time.

Why this version works

Whole-wheat spaghetti can sometimes be firmer and a touch drier than white pasta, but the Instant Pot evens that out. The 4 cups of water provide just enough liquid for the pasta to hydrate and for the pressure cooker to build steam. The 24-ounce jar of no-sugar-added marinara keeps the sauce bright and not cloying, while the 15-ounce can of diced tomatoes adds texture and a fresh tomato pop. And because the protein here is 1 pound ground turkey sausage, you get savory, herby bites throughout without the heavy-fat mouthfeel of fattier sausages.

Flavor tips

Use a marinara you love. A good-tasting jar makes the dish sing since the sauce is a primary flavor component.
Brown the turkey sausage a bit before adding the pasta for extra depth. If you’re short on time, you can crumble it into the pot raw, but a quick sear will boost flavor.
Finish with a drizzle of olive oil or a sprinkle of grated hard cheese for richness if you like. Fresh basil or parsley at the end brightens the whole dish.

Ingredients

1 pound ground turkey sausage
1 pound whole-wheat spaghetti pasta
24 ounces marinara sauce jar, no sugar added
4 cups water
15 ounces diced tomatoes can

Equipment

6- to 8-quart electric pressure cooker (Instant Pot or similar)
Wooden spoon or heatproof spatula
Measuring cups

Step-by-step instructions

Below are clear, step-by-step directions rewritten to be easy to follow. They follow the original order while using the ingredient list as the source of truth for names and quantities.

Prepare the Instant Pot: Plug in your pressure cooker and set it to the Sauté setting (or the equivalent high-heat searing function on your model). Let the pot warm for a minute so it’s hot before adding any ingredients.
Sear the turkey sausage: Add the 1 pound ground turkey sausage to the hot inner pot. Break it up with a wooden spoon or spatula and let it cook for about 4 to 6 minutes, stirring occasionally, until it is browned and no longer pink. This step builds flavor. If your turkey sausage is fully cooked already and packaged as cooked sausage, reduce the searing time to 2 minutes just to warm and crumble it.
Deglaze the pot: Pour in about 1/4 cup of the 4 cups water and use the wooden spoon to scrape any browned bits off the bottom of the pot. This prevents a burn notice and captures those browned flavors in the sauce.
Add the marinara and diced tomatoes: Pour the 24 ounces marinara sauce jar into the pot over the browned turkey sausage. Then add the full 15 ounces diced tomatoes can (including the juices) and stir gently to combine the liquids and sausage. The mixture should be evenly distributed with sausage pieces suspended in the sauce.
Add the whole-wheat spaghetti and remaining water: Break the 1 pound whole-wheat spaghetti pasta in half so it fits in the pot. Lay the spaghetti in a crisscross pattern over the sauce; do not stir it down. Pour the remaining water (you used a small amount to deglaze earlier; the total should equal 4 cups) evenly over the top of the pasta so the strands become saturated. Press the spaghetti gently so most of it is submerged but avoid stirring into the sauce, which can cause clumping.
Seal and set pressure: Close the Instant Pot lid and set the steam release handle to the sealing position. Program the pot to cook on high pressure for 8 minutes. Most whole-wheat spaghetti cooks a bit firmer than regular pasta, and this timing gives an al dente to slightly tender finish after pressure release.
Release pressure carefully: When the cooking cycle finishes, perform a quick release by carefully turning the steam release handle to vent. Use a long-handled tool or oven mitt to avoid the hot steam. Once the pressure is fully released and the float valve drops, open the lid away from your face.
Stir and adjust consistency: Gently stir the spaghetti and sauce to combine. The pasta will finish cooking as you stir and absorb more sauce. If the mixture seems too thick, stir in a splash of the remaining water, a tablespoon at a time, until you reach the consistency you prefer.
Finish and rest: Let the pasta rest in the pot for 2 minutes off heat. This short rest allows the flavors to settle and any remaining liquid to be absorbed.
Serve: Spoon the Instant Pot Skinny Spaghetti onto plates or into bowls. Optionally, garnish with chopped fresh herbs, a drizzle of olive oil, or grated hard cheese. Serve immediately.

Make-ahead and storage

This dish keeps and reheats well. Cool leftovers to room temperature then transfer to an airtight container and refrigerate for up to 4 days. To reheat, microwave portions covered for 1 to 2 minutes, stirring halfway, or heat gently on the stove with a splash of water to loosen the sauce.

Serving suggestions

A simple green salad and a squeeze of lemon brightens the meal at the table.
Roasted vegetables like zucchini, bell peppers, or broccoli are quick sides that complement the pasta’s tomato-forward flavors.
For extra creaminess, stir in a spoonful of ricotta or a splash of milk when reheating a single portion.

Notes and substitutions

If you prefer a spicier profile, choose a turkey sausage with red pepper flakes or add a pinch of crushed red pepper when searing.
If your pressure cooker model recommends less liquid for pasta, follow your manufacturer’s guidance, but keep in mind the ingredient list above totals 4 cups of water plus the canned tomato juices and jarred marinara.
To make this vegetarian, substitute the turkey sausage with a plant-based ground sausage alternative, keeping the same 1 pound amount, and follow the same steps for browning and combining.

Why the timing works

The 8-minute high-pressure cooking time is chosen to balance the slightly denser texture of whole-wheat spaghetti with the need to fully meld flavors without turning the pasta mushy. The quick release stops the pasta from continuing to cook under pressure, giving a reliably al dente result. Searing the ground turkey sausage first develops deeper savory notes that elevate this simple list of ingredients into a satisfying weeknight meal.

Nutrition and portioning

This recipe yields about 4 hearty servings. Each portion delivers lean protein from the 1 pound ground turkey sausage, whole-grain carbs from the 1 pound whole-wheat spaghetti pasta, and tomato-based vitamins and antioxidants from the marinara and diced tomatoes. Pair with a crisp side of greens for a balanced plate.

Quick checklist before you start

Have all ingredients measured and ready: 1 pound ground turkey sausage, 1 pound whole-wheat spaghetti pasta, 24 ounces marinara sauce jar (no sugar added), 4 cups water, 15 ounces diced tomatoes can.
Set your Instant Pot to Sauté to brown the turkey sausage first for best flavor.
Break the spaghetti so it fits and lay it over the sauce without stirring, then pour the water over top for even hydration.
Cook on high pressure for 8 minutes and use quick release to prevent overcooking.

Final thoughts

Instant Pot Skinny Spaghetti is a weeknight lifesaver: it’s fast, flexible, and full of familiar, comforting flavors. The combination of 1 pound ground turkey sausage, whole-wheat spaghetti, a no-sugar-added marinara jar, water, and diced tomatoes yields a satisfying pasta that won’t weigh you down. Keep a jar of good marinara on hand and this recipe becomes one of the easiest, most dependable dinners you can make on busy nights.

Now grab your spoon, heat up the Instant Pot, and enjoy a plateful of saucy, savory Instant Pot Skinny Spaghetti tonight.