This Instant Pot Spaghetti recipe is made with real ingredients, extra veggies and whole grain pasta, yet it still comes together just as quickly! With VIDEO
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Can I just first say that I almost feel as if by this point I don’t even have a right to share an Instant Pot Spaghetti recipe, because it has.been.done.
Almost.
I know that there are plenty of recipes that will show you how to dump spaghetti noodles, jars of tomato sauce and ground beef into the Instant Pot and come out with dinner.
But spaghetti is one of my girls favorite dinners (I would say top 3 easily), and so I am going to share my version.
And my version is made with extra vegetables (great for picky eaters!) and whole grain or high fiber spaghetti, because I like to bump up the nutritional value of the food we eat wherever I can.
I’ll admit that here, the picky eater is myself, but I get so much delight out of seeing how many veggies I can cram into the dishes we eat before anyone notices 😉
(My kids? They actually prefer their vegetables raw. Go figure!)
How to make Instant Pot Spaghetti:
Instant Pot Spaghetti is pretty easy to make but there are a few tips and tricks that will help you see perfection every time.
- First, we brown our ground beef (you can sub this for ground turkey or even make it vegetarian — see my tips below!) and onion.
- Then we toast our garlic and other spices — adding them to the hot dry pan helps to bring their flavor back to life!
- We deglaze with our broth or water — give it a good scrape to release any stuck on bits and prevent the burn notice!
- Then we top with our vegetables, pasta, and pasta sauce.
- Add the lid and pressure cook (but be careful not to overcook! Pasta cooks quickly in the Instant Pot and no one likes mushy pasta)
- Give it a good stir and serve.
Choosing your ingredients for this pressure cooker spaghetti recipe:
Making healthy choices starts at the grocery store! Here are a few things I keep in mind when I’m grabbing ingredients for this recipe:
- I choose lean or extra lean ground beef — it has a ton of protein and iron (so important for the kiddos!), but less fat.
- I grab any vegetables that I think will go: onions, carrots, zucchini, tomatoes or mushrooms are all great!
- Always choose low sodium broth (or make your own if that’s your thing!)
- I look for whole grain or white plus fiber pasta
- I always read the back of tomato sauce or pasta sauce jars carefully and look for one with no added sugar — often sugar is so high up on the ingredient list it’s scary! Make sure the ingredients are ones you know and love.
Variations of this Instant Pot Spaghetti:
- This pressure cooker spaghetti is naturally dairy-free, but be sure to check all of your ingredient labels to be sure.
- To make this Instant Pot Spaghetti vegetarian, replace the ground beef with extra sauteed veggies like mushrooms. Saute them as you would the beef, then proceed with the recipe.
- You can use another type of pasta if you don’t have spaghetti — I actually think short cuts are easier to cook in the Instant Pot as they are less likely to stick together. For macaroni, do 2 minutes cook time, and for a medium-sized short cut of pasta, do 3 minutes cook time.
Don’t have an Instant Pot?
You’re in luck! I’ve got a one pot and a slow cooker version of this recipe.
Instant Pot Spaghetti
written by Ashley Fehr
Ingredients
- 1 lb lean ground beef
- 1 onion finely diced
- 1 red pepper finely chopped
- 1 zucchini finely chopped or shredded
- 1 large carrot peeled and shredded
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch red chili flakes (optional, for a bit of heat)
- 4 cups low sodium chicken broth
- 340 grams whole grain or high fiber spaghetti (1 regular box)
- 1 jar tomato-based pasta sauce (650ml)
Instructions
- Turn the Instant Pot to saute, add the ground beef and onion, and cook, stirring regularly, until browned.
- Add the red pepper, zucchini, carrots, garlic, Italian seasoning, salt, pepper and chili flakes (if using). Cook and stir for 1 minute.
- Add the chicken broth and scrape the bottom of the pan well with a hard spoon or spatula to remove any brown bits from the bottom of the pan (this will prevent a burn message).
- Turn the Instant Pot off. Break the spaghetti noodles in half, and place a thin, even layer of pasta across the meat (don’t stir). Place another thin, even layer of spaghetti noodles on top of the first layer in the other direction, and repeat until all spaghetti noodles are used, alternating directions each time. Basically, we want to prevent any clumps, so be sure that your layers are not to thick — the noodles will cook in the exact place you put them. If they are in one big pile, they will cook into one big clump.
- Top with pasta sauce, spread evenly to cover the spaghetti noodles to the best of your ability.
- Put the lid on, turn the Instant Pot to Manual or Pressure Cook (high pressure), and select a cook time of 2 minutes. It will take about 10-15 minutes to reach pressure and begin counting down.
- When the cook time is over, turn the Instant Pot off and let pressure release naturally for 3-4, then open the valve to quickly release remaining pressure. You can also do a controlled release, by holding the valve open slightly to gradually release the pressure — this helps to reduce splatter.
- Stir to combine sauce and noodles. Serve.
Notes
Nutrition Information
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Kaitlynn Wollam says
This has been my go-to spaghetti recipe! So easy and delicious and my son loves it. I love that there are veggies in this too, makes it so much more nutritious! Thank you!!
The Recipe Rebel says
Hi Kaitlynn, so glad you enjoyed the recipe! Thank you for this review!
Soun says
Hi. Can I half the recipe?
The Recipe Rebel says
Hi Soun, I haven’t tried it myself but I am sure you could. If you decide to experiment, let me know how it goes.
Lee Ann says
Can you use frozen vegetables with this recipe? It looks amazing!
Ashley Fehr says
Absolutely!
Kati W. says
When I told my husband I was making a veggie filled spaghetti, he didn’t look to enthused. The sauce I used was a sausage mushroom which added another flavor and another veggie to this already awesome recipe! Topped with freshly grated parmesan and it was among the best spaghettis ever!
Ashley Fehr says
I am so happy to hear that!
aileen says
This is my go-to spaghetti recipe in the pressure cooker! Thanks for a great recipe 😊
Ashley Fehr says
thanks Aileen!
Ara says
I like this internet site because so much utile material on here :D.
Heather M says
I’ve been using this recipe for almost a year and it has literally turned out perfect every time! Thanks for such a great recipe! I’ve also thrown in any and every kind of vegetable that I’ve had on hand into this and it’s turned out delicious, even doubling or tripling them. I think this is one of my forever go-to recipes.
Ashley Fehr says
That means the world to me Heather! I’m so happy to hear that!
alicia says
I love this recipe. I have made it 5 times with Trader Joe’s macaroni. Thank you!
Ashley Fehr says
Thanks Alicia!
natasha says
i’m always adding new recipes to my instant pot collection! can’t wait to try ?
Ashley Fehr says
Thanks Natasha!
Rachael Yerkes says
such an easy dinner to throw together! love it!
Ashley Fehr says
Thanks Rachael! One of our favorites!
Julie says
I love finding new recipes to try in my instapot! Can’t wait to make this.
Billy says
What an awesome and easy way to make a delicious bowl of spaghetti!
Ashley Fehr says
Thanks Billy! Our favorite!
Tanya Schroeder says
I’m excited to try this recipe, I’m always searching for new ways to use my Instant Pot!
Ashley Fehr says
Thanks Tanya! We love it for quick dinners!
Heather M says
I made this and my family loved it! I doubled the veggies and it still turned it great. I only had thin white spaghetti on hand, so I cooked it for 1 minute, but it turned out perfect. So quick and easy. I think it took me longer to shed the veggies by hand than it did for the whole rest of the recipe. Thank you so much!
Ashley Fehr says
Thanks Heather! I’m so happy it turned out well for you!
Katie M. says
Making this right now. Fingers crossed my picky family enjoys. Thanks for the recipe!
Ashley Fehr says
I’d love to hear how it goes!
Beth says
Your video just says to quick release the steam, but the written instructions say natural release for 3-4 minutes.
Please clarify.
Ashley Fehr says
Sorry about the confusion! The only reason to let the pressure release naturally for a couple minutes is because with pasta some people see quite a bit of splatter. The best is probably a controlled release, but I will clarify in the recipe.
Dayna says
I made this tonight, it was really good!! It was just pretty liquidy, any suggestions? I recently found your blog/ instagram, I love your content!! Thank you ?
Ashley Fehr says
Thanks Dayna! I’m so glad to hear that! If you saw the video, mine has a lot of liquid when I open the lid but when I stir it the liquid is all incorporated. It shouldn’t be watery after stirring, just nice and saucy! How was it after it sat for a few minutes?
Dayna says
It was still a bit watery, I’m going to try it again tonight!
Ashley Fehr says
Let me know how it goes! And you can always reduce the liquid by 1/4 cup if you prefer it less saucy 🙂
Carol heredia says
Hey it look good my kids love spaghetti I will try this today it will be better if have a video in all ur recipes ok my slow cooker is nor like ur is deferent when u put saute I get nervous how I’m gonna do it mine is low high and warm regards I think slow?please give me in this
Ashley Fehr says
Hi Carol! This recipe is for the Instant Pot and now the slow cooker. You can check out my slow cooker version here: https://www.thereciperebel.com/healthier-slow-cooker-spaghetti-and-meat-sauce-video/