Name: Instant Pot Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 lb ground beef (85% lean); ½ tsp garlic powder; ½ tsp onion powder; ½ tsp Italian seasoning; Salt & pepper, to taste; ½ lb spaghetti, broken in half; 24 oz marinara sauce; 14.5 oz canned diced tomatoes, undrained; 2 cups chicken broth (or water); 2 tbsp cream cheese, softened (optional)

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There’s something magical about a bowl of spaghetti — it’s simple, comforting, and universally loved. Now imagine getting that same classic taste, but faster, with fewer dishes and no boiling water drama. Welcome to Instant Pot Spaghetti, your new favorite one-pot pasta dinner. It’s rich, hearty, and comes together in about 30 minutes with just a handful of pantry staples.

Why You’ll Love This Recipe

You might never make spaghetti the old way again after trying this version. Here’s why it’s a keeper:

One-Pot Convenience: No separate pot for pasta — everything cooks right in the Instant Pot. Fewer dishes, less mess!
Perfectly Cooked Pasta: The spaghetti absorbs all the savory flavor from the sauce and broth.
Quick & Easy: From sauté to pressure cook, it all happens in one device in under 30 minutes.
Customizable: Add creaminess, kick up the heat, or make it vegetarian with a few simple swaps.
Family Friendly: Kids love the classic flavor, and you’ll love the ease.

This recipe is about taking a timeless favorite and making it fit into your real-life schedule — fast, flavorful, and satisfying.

Ingredients You’ll Need

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sauce & Pasta

1 tablespoon olive oil
1 pound ground beef (85% lean)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
Salt and pepper, to taste
½ pound spaghetti (broken in half)
24 oz. marinara sauce
14.5 oz. canned diced tomatoes, undrained
2 cups chicken broth (or water as a substitute)
2 tablespoons cream cheese, softened (optional, but adds creaminess)

You probably have most of these on hand already — just toss it all in and let the Instant Pot do the work!

Let’s Get Started

Here’s how to make Instant Pot Spaghetti step by step. It’s surprisingly simple — and everything cooks right in the pot.

Step 1: Sauté the Beef

Press the Sauté button on the Instant Pot and let it heat up.
Add olive oil, then ground beef. Break it up with a spoon and cook until browned (about 5–6 minutes).
Season with garlic powder, onion powder, Italian seasoning, salt, and pepper.
Once browned, press Cancel to stop the sauté function. Drain excess fat if needed.

Step 2: Layer the Ingredients

Break the spaghetti in half and scatter it over the meat. Do not stir.
Pour the marinara sauce evenly over the pasta.
Add the diced tomatoes with their juices right on top.
Finally, pour the chicken broth over everything — gently press down any noodles poking out to ensure they’re covered in liquid.

Step 3: Pressure Cook

Close the lid, set the valve to Sealing, and select Pressure Cook (Manual) for 8 minutes.
Once cooking time is complete, allow a 5-minute natural release, then turn the valve to Venting to release remaining pressure.

Step 4: Stir & Finish

Open the lid and give everything a good stir. The sauce may seem thin at first — it will thicken as it sits.
Stir in the cream cheese now if using. It melts right in and gives the sauce a silky, creamy texture.
Taste and adjust seasonings as needed.

Dinner’s ready!

Servings and Pairing

This recipe serves about 4 hearty portions, but you can easily scale it up for a crowd with a larger Instant Pot.

Perfect Pairings

Garlic bread or toast — the classic.
Side salad — something fresh like Caesar or arugula balances the richness.
Steamed veggies — broccoli or green beans are great additions.
Grated parmesan — always a win on top.

Make it a full dinner without much extra effort.

Variations

Want to tweak it? This recipe is super flexible. Try these variations:

Make It Creamy

Add a splash of heavy cream or extra cream cheese for a velvety sauce.

Spice It Up

Add red pepper flakes or swap in spicy Italian sausage.

Go Meatless

Skip the beef and add mushrooms, lentils, or veggie crumbles instead.

Use Whole Wheat or Gluten-Free Pasta

Just adjust cooking time slightly — some pastas cook faster under pressure.

Storage Tips

Have leftovers? No problem — Instant Pot Spaghetti keeps well and tastes even better the next day.

Refrigerator: Store in an airtight container for up to 4 days. Reheat in the microwave or stovetop with a splash of broth or water.
Freezer: Freeze portions in containers for up to 2 months. Thaw in the fridge before reheating.
Meal Prep Tip: Make a double batch and freeze for later — future you will thank you.

FAQs

Can I double the recipe?

Yes, just make sure not to exceed your Instant Pot’s max fill line.

Why don’t I stir the pasta before pressure cooking?

Stirring can cause the pasta to clump or stick to the bottom. Layering keeps it separate and evenly cooked.

Can I use jarred sauce?

Absolutely! Any 24 oz. jar of marinara or pasta sauce will work. Go with your favorite.

Do I need to use cream cheese?

Nope — it’s optional! But it adds a nice creamy texture and richness.

What size Instant Pot do I need?

This recipe works well in a 6-quart Instant Pot. For larger portions, use an 8-quart model.

Final Thoughts

Instant Pot Spaghetti is the kind of recipe that makes you fall in love with pressure cooking. It’s fast, simple, and ridiculously satisfying — everything you want in a comfort meal without the usual cleanup. Whether it’s a busy weeknight, meal prep day, or you just don’t want to wash another pan, this dish delivers.

Instant Pot Spaghetti