Dinner is quick, easy, and delicious when this Instant Pot Spaghetti is on the menu! Everything cooks in ONE pot for easy cleanup!
Instant Pot Spaghetti
Spaghetti is a dinnertime favorite in so many households across America. My family is no different. We **LOVE** spaghetti night!
Throughout the years, it has been one of my go-to meals when I need something affordable and that can feed a crowd. And to honest, getting an Instant Pot was a game-changer for me when it came to making this meal!
I absolutely love that I can make a whole pot of spaghetti in ONE pot! I am not a fan of dirtying what feels like 50 pots and pans for one meal. Nobody has time for that!
I learned a little trick many years ago – and I’m sharing it with you here today! I have a “secret ingredient” in my spaghetti … and it doesn’t matter if I make it the regular way on the stove top or in my Instant Pot! This secret ingredient elevates your spaghetti game so much … you’ve gotta try it!
Are you ready for it? It’s red wine!! I’m telling you, your mouth will be so happy – it just does some kind of magic on the flavor of spaghetti sauce. You can use red wine in your homemade spaghetti sauce or use it in the jarred stuff! It was life-changing for me!
Are you ready to see how I make my Instant Pot Spaghetti? Let’s go ….
Recipe for Instant Pot Spaghetti
** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **
For the pasta:
- lean ground beef
- Italian seasoning
- garlic powder
- onion powder
- crushed red pepper flakes
- pot-perfect spaghetti noodles (or regular spaghetti noodles broke in half)
- spaghetti sauce
- diced tomatoes
- low-sodium beef broth
- red wine (I typically use Cabernet Sauvignon – you may use additional broth or water in place of the wine)
For serving:
- shredded Parmesan cheese
- Fresh basil
How to make Instant Pot Spaghetti
Time needed: 30 minutes.
How to make Instant Pot Spaghetti
- Set the Instant Pot to saute’ and add the ground beef, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Cook and crumble the meat until it is no longer pink. Turn the Instant Pot off. Drain any excess grease from meat, if desired.
- Place the spaghetti on top of the meat in the Instant Pot. Pour the spaghetti sauce, diced tomatoes, beef broth, and wine over the top. Push any spaghetti noodles sticking out down into the liquid so they are covered.
- Seal the Instant Pot and set it to manual mode, high pressure, with 8 minutes cooking time.
- When the Instant Pot signals the end of the cooking cycle, use the manual quick release to open the Instant Pot. Stir the spaghetti well and serve immediately with shredded Parmesan cheese and fresh basil, if desired.
Instant Pot Spaghetti: FAQs
If you ran into any problems or would like some suggestions, be sure to read this section before leaving a comment.
I typically use Cabernet Sauvignon – you may use additional broth or water in place of the wine. Any red wine that you like will work for this recipe – just be sure it’s something you would actually want to drink since you will have some of that flavor in the pasta.
Personally, I’m not a wine drinker so I buy the small bottles in the 4-pack from Sutter Home so I don’t have to worry about wasting a whole bottle of wine.
As long as your pressure cooker can hold a double recipe, yes! Be sure not to go over the fill line otherwise your cooker may not be able to create enough steam to come to pressure.
If you follow the directions I have provided in the recipe, your pasta should not be mushy.
Absolutely. I sometimes use Italian sausage or meatballs.
Sure! You will still want to use one-pound (16 oz.).
How did you like this recipe?
Wasn’t this the easiest way ever to make this family-favorite? I don’t know about you, but I love how the wine gives it just that little bit of flavor. I can’t imagine making spaghetti any other way!
What are your thoughts? Did you run into any problems? Did you add some extra veggies or switch up the seasonings? I’d love for you to leave a comment letting me know how it turned out for you.
More pasta recipes on Love Bakes Good Cakes
You know I have lots more pasta recipes to share with you! Here are a few of my current faves:
- Italian Sausage Bow Tie Pasta – a reader and a family favorite! Restaurant quality food made easily at home!
- One-Pot Creamy Bacon Spinach Pasta – with just a few ingredients, this flavorful weeknight meal can be made in a jiffy!
- Homemade Alfredo Sauce – once you make this homemade, you’ll never want to go back to the jarred stuff!
- Chicken Bacon Ranch Pasta Casserole – creamy, cheesy, and pure comfort food. Loaded with chicken, bacon, cheese, and a homemade Ranch sauce.
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Instant Pot Spaghetti
Dinner is quick, easy, and delicious when this Instant Pot Spaghetti is on the menu! Everything cooks in ONE pot for easy cleanup!
Ingredients
- 1 lb. lean ground beef
- 1/2 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. red pepper flakes
- 1 lb. pot-perfect spaghetti noodles (or regular spaghetti noodles broke in half)
- 1 jar (24 oz.) spaghetti sauce
- 1 can (14.5 oz.) diced tomatoes
- 1 carton (32 oz.) low-sodium beef broth
- 1/4-1/3 cup red wine, additional broth, or water
For serving
- Shredded Parmesan cheese and fresh basil, optional
Instructions
- Set the Instant Pot to saute' and add the ground beef, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Cook and crumble the meat until it is no longer pink. Turn the Instant Pot off. Drain any excess grease from meat, if desired.
- Place the spaghetti on top of the meat in the Instant Pot. Pour the spaghetti sauce, diced tomatoes, beef broth, and wine over the top. Push any spaghetti noodles sticking out down into the liquid so they are covered.
- Seal the Instant Pot and set it to manual mode, high pressure, with 8 minutes cooking time.
- When the Instant Pot signals the end of the cooking cycle, use the manual quick release to open the Instant Pot. Stir the spaghetti well and serve immediately with shredded Parmesan cheese and fresh basil, if desired.
Notes
- For the wine, I typically use Cabernet Sauvignon - you may use additional broth or water in place of the wine.
- Switch things up by using ground Italian sausage in place of ground beef - or use a combination of the two!
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Nutrition Information:
Yield:
6 servingsServing Size:
1Amount Per Serving: Calories: 350Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 70mgSodium: 390mgCarbohydrates: 28gFiber: 2gSugar: 3gProtein: 28g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Oh my goodness this is going to be gone in the blink of an eye! My son loves spaghetti and so does my husband! They will be so excited for this!
i can’t believe how easy this is! looks like my IPM will be busy!
Spaghetti is my all time favorite, and what a perfect use for the instant pot!
This Instant Pot Spaghetti is couldn’t look any more perfect!
A classic dish made easily and perfectly! What a great staple for dinner! Nice!
This quickly became a favorite at my house!! We loved it!
My kids love spaghetti! They will definitely enjoy this!! YUM!