Instant Pot Spaghetti with Meat Sauce

A quick, one-pot Instant Pot spaghetti with savory meat sauce that's ready in minutes.

Prep Time 5

Cook Time 9

Total Time 24

Servings 4 servings

1 pound 93% lean ground turkey or lean ground beef
1/2 teaspoon kosher salt
1/4 cup diced onion
1 clove garlic, minced
2 cups water
24 oz jar marinara sauce use your favorite
10 ounces spaghetti (or bucatini, linguine; wheat or gluten-free) break in half if needed to fit
grated Parmesan cheese optional for serving

Set the Instant Pot to Sauté and heat until hot.
Add the ground turkey or beef and kosher salt; cook while breaking up the meat with a wooden spoon until mostly browned, about 3 minutes.
Add the diced onion and minced garlic and continue to sauté until the onion is softened, about 3–4 minutes.
Press Cancel. Pour in the water and scrape the bottom of the pot with a wooden spoon to deglaze and remove any browned bits to prevent a burn notice.
Add the spaghetti, breaking the strands in half if needed so they fit; spread the pasta evenly but do not stir. Pour the marinara sauce over the pasta so it covers the noodles.
Close and lock the lid. Cook on high pressure for 9 minutes.
When the cook time is up, perform a quick release by turning the valve to venting to release steam, then open the lid.
Stir the pasta and sauce to combine. Serve topped with grated Parmesan if desired.

I increased the pasta to 10 ounces for a better sauce-to-pasta ratio.
To lower sodium, omit the added salt and use low-sodium marinara.
Deglaze the pot after sautéing with a tablespoon or two of water to avoid a burn message.
Newer Instant Pot models have sensitive burn sensors; ensure the bottom is scraped clean before pressure cooking.
Refrigerate leftovers in an airtight container for up to 4 days.