10 Minute Instant Pot Spaghetti
Quick and comforting Instant Pot spaghetti ready in minutes with simple pantry ingredients.
Equipment
- 6-quart Instant Pot
- Wooden Spoon or Spatula
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound uncooked spaghetti noodles broken in half
- 48 ounces marinara sauce about 2 (24-ounce) jars
- 3 cups water
Instructions
- Set a 6-quart Instant Pot to Sauté and add the olive oil.
- Add the ground beef, Italian seasoning, garlic powder, salt, and black pepper and cook, breaking up the meat with a spoon, until no longer pink, about 5–7 minutes.
- Drain any excess grease from the pot, then return the beef to the Instant Pot.
- Break the spaghetti in half and layer the noodles in a crisscross pattern over the beef so they lie evenly and are less likely to stick.
- Pour the marinara sauce and water over the noodles, pushing them down gently so they are submerged.
- Secure the lid, close the valve, and cook on Manual/Pressure Cook on high for 5–7 minutes.
- When the cook time ends, perform a quick release. Wait for the float valve to drop, then unlock and remove the lid.
- Stir the spaghetti gently to combine sauce and meat, then serve.
Notes
- Allow quick release steam to fully escape before opening the lid.
- Breaking the spaghetti helps it cook evenly under pressure.
- Drain excess grease after browning the beef for a less oily sauce.
- Adjust salt to taste depending on your marinara sauce.
- Serve immediately for best texture.