Instant Pot spaghetti is an easy, hands-off spaghetti dinner that turns out incredibly rich and flavorful, with creamy, tender noodles and a meaty sauce that all cooks together in the Instant Pot.
Spaghetti night is a favorite in my house. 🍝❤️
My kids thankfully love spaghetti as much as we do, so I get big cheers all around when they find out it’s on the menu.
Which is pretty often. When you find a dinner everyone really enjoys, you tend to go back to it again and again.
I often make my go-to turkey spaghetti dinner, either with the homemade sauce or just a jar of marinara.
And being a food blogger, I of course have plenty of other fun spaghetti dishes, from easy baked chicken spaghetti (oh so cozy and comforting!) to one pot vegetarian spaghetti to a creamy lemon chicken spaghetti, which is a spring-time favorite.
Today though, we’re taking traditional spaghetti and giving it a pressure cooker twist.
Instant Pot spaghetti is an easy, hands-off spaghetti dinner that turns out incredibly rich and flavorful, with creamy, tender noodles and a meaty sauce that all cooks together.
I love that it’s an all-in-one dish and it’s really easy to prep. Then just set the Instant Pot timer and you can walk away to make a quick salad or pour a glass of wine. 🍷
Dinner is done!
Disclaimer though: You don’t really save much time making spaghetti in the Instant Pot.
By the time you factor in the time it takes to sauté ground meat, the time for the Instant Pot to come to pressure, the time it takes to cook, and then the few minutes needed for the manual release and letting everything sit for a couple of minutes, it’s not any faster than making it on the stove.
But… it’s really worth it.
Everything cooks all together here, instead of having a pot of water for the noodles, a colander to drain them in and a skillet for making the meat sauce.
So clean up will be so much easier!
And even more importantly, this Instant Pot spaghetti gets SO deliciously creamy!
The noodles are cooking in the sauce and are seasoned from the start with all those other flavors.
You’ll notice a difference right away – they get way bigger and thicker cooking this way than they normally do. It’s like they swell up in the Instant Pot.
Seriously good eats.
Now, I’ve got some notes and tips coming up below on how to make spaghetti in the Instant Pot. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on Instant Pot spaghetti:
- I use lean ground turkey (such as a 90% or 93% lean), but you can substitute ground beef or ground chicken if you prefer. If using ground beef, be sure to drain off any excess grease.
- The diced tomatoes add a great texture to this spaghetti. You can also use fire-roasted diced tomatoes. Or you could substitute tomato sauce for a smoother sauce if desired.
- After the cook time is over, stir the spaghetti together really well. Then make sure to let everything sit for a few minutes; this helps it set up.
- While it’s certainly optional, I highly recommend serving this with grated fresh Parmesan cheese. My family insists on Parmesan cheese on spaghetti, and I’m with them on that.
Disclaimer #2: Instant Pot recipes often fail to mention the time it takes for the pot to come to pressure or to release it.
I have found it very misleading when trying to plan, so I wanted to be sure to include it here.
I’ve listed “additional time” as 15 minutes to account for the amount of time it will take for the pot to come to pressure and then the time for the quick release. The exact amount of time can vary, but that’s at least a rough estimate.
In case you’re in the market for one, I have and love this 6-quart Instant Pot.
Now, a few last FAQs about storing leftovers and sides to go with this.
How should I store the leftovers?
– Leftover spaghetti can be stored in the refrigerator for up to 5 days.
– Reheat in the microwave until it’s nice and hot again.
– You can also freeze the leftovers. Place in a freezer-safe bag or container, label and date it, and store in the freezer for up to 6 months. Thaw overnight in the refrigerator and then reheat.
What should I serve with spaghetti?
– Spaghetti goes great with a light, fresh salad. Simple spinach salad is an easy option, but a Caesar salad or other favorite side salad would be good here too.
– Or you can steam or roast your favorite green veggie – such as broccoli, asparagus or green beans – to go with this dinner.
– You can also serve spaghetti with some fresh baked bread or a warmed piece of bakery bread. Butter or garlic or both are good options. 🥖
Deliciousness is not far away!
I hope you give this Instant Pot spaghetti a try; I think you’ll fall in love with how creamy and yummy it is.
P.S. Check out my other Instant Pot recipes for more cooking inspiration.
You can also sign up for free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!
- 1 tablespoon extra virgin olive oil
- 1 lb. lean ground turkey (I use a 90% lean)
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper OR crushed red pepper flakes
- 1 14.5 oz. can diced tomatoes, undrained
- 10 oz. uncooked spaghetti noodles (I use whole wheat)
- 1 25 oz. jar marinara sauce
- 1 1/2 cups water
- 1/2 cup grated Parmesan cheese
- Set the Instant Pot to the Sauté function. Add oil and ground turkey and cook, breaking up with a spatula, until the turkey is browned and cooked through. Season with the salt, Italian seasoning, garlic powder, onion powder and pepper, and mix well. Turn off the Instant Pot.
- Add the diced tomatoes to the pot and stir to combine with the turkey, as well as scrape any browned bits off the bottom of the pot.
- Break the spaghetti noodles In half and add them to the pot in different directions (so they don’t clump together).
- Add the marinara and water on top of the noodles, but do not stir.
- Cover and seal the Instant Pot and set to high pressure for 8 minutes.
- Once the cooking time is done, use the manual quick release.
- Once the vent knob has fallen, open the Instant Pot and stir the spaghetti into the sauce. Let sit for 2-3 minutes to help everything get absorbed and set up.
- Serve hot, sprinkled with Parmesan cheese.
I use lean ground turkey (such as a 90% or 93% lean), but you can substitute ground beef or ground chicken if you prefer. If using ground beef, be sure to drain off any excess grease.
The diced tomatoes add a great texture to this spaghetti. You can also use fire-roasted diced tomatoes. Or you could substitute tomato sauce for a smoother sauce if desired.
- Leftover spaghetti can be stored in the refrigerator for up to 5 days.
- Reheat in the microwave until it’s nice and hot again.
- You can also freeze the leftovers. Place in a freezer-safe bag or container, label and date it, and store in the freezer for up to 6 months. Thaw overnight in the refrigerator and then reheat.
Amount Per Serving: Calories: 507Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 89mgSodium: 1086mgCarbohydrates: 56gFiber: 6gSugar: 10gProtein: 33g