Let’s be honest: we all have those nights. The kind where you’re craving the deep comfort of a hearty spaghetti dinner, but the thought of boiling a big pot of water, dirtying a colander, and simmering a sauce for hours feels completely impossible. Enter your secret weapon: the Instant Pot. This isn’t just a shortcut; it’s a revelation. Imagine perfectly cooked pasta and a rich, savory meat sauce, all made in one pot, in about 30 minutes flat, with only a few minutes of hands on work.
This Instant Pot Spaghetti with Meat Sauce is the ultimate weeknight lifesaver. It delivers that classic, soul satisfying flavor we all love, but the pressure cooker does the heavy lifting, infusing the pasta with incredible flavor as it cooks right in the sauce. Whether you use lean ground turkey or classic beef, this recipe is forgiving, foolproof, and destined to become a regular in your dinner rotation.
Why You’ll Love This One Pot Wonder
- Truly One Pot, Minimal Mess: From browning meat to serving dinner, everything happens in the Instant Pot insert. Your cleanup consists of washing one pot and a spoon. It’s a beautiful thing.
- 30 Minutes Start to Finish: The active prep time is under 10 minutes. The pressure cooker handles the rest while you set the table or unwind.
- Pasta Cooks to Perfection In the Sauce: This is the magic trick. The spaghetti absorbs the marinara flavor as it cooks, resulting in an incredibly rich and cohesive dish; no bland noodles here!
- Customizable & Family Friendly: Use your family’s favorite jarred marinara, swap the protein, or add a pinch of red pepper flakes for heat. It’s a crowd pleaser that adapts to your taste.
- Meal Prep Hero: This recipe reheats beautifully and makes fantastic leftovers for lunch the next day. The flavors just get better.
Let’s Make Instant Pot Spaghetti!
The key to success here is the order of operations: we build flavor by sautéing first, then we layer without stirring to avoid the dreaded “burn” warning.
Ingredients You’ll Need:
- 1 pound 93% lean ground turkey or lean ground beef
- 1/2 teaspoon kosher salt
- 1/4 cup finely diced onion
- 1 clove garlic, minced
- 2 cups water
- 1 (24 oz) jar of your favorite marinara sauce (about 3 cups)
- 10 ounces spaghetti (break the bundle in half to fit)
- Grated Parmesan cheese, for serving
Step by Step Instructions:
1Sauté the Meat: Press the Sauté function on your Instant Pot. Once the display reads “Hot,” add the ground turkey or beef and the salt. Cook, breaking it up with a wooden spoon, for about 3 minutes until it’s no longer pink.
2Build the Flavor Base: Add the diced onion and minced garlic to the pot with the meat. Continue to sauté for another 3-4 minutes, until the onions are softened and fragrant. Pro Tip: This step is where you build depth of flavor; don’t rush it!
3The Crucial Deglaze: Press Cancel to turn off the sauté function. Add the 2 cups of water. Use your wooden spoon to thoroughly scrape up any browned bits (the fond) stuck to the bottom of the pot. This prevents the “Burn” warning and adds incredible flavor to your sauce.
4Layer, Don’t Stir! Add the broken spaghetti halves directly into the pot, spreading them out as best you can. Carefully pour the entire jar of marinara sauce over the pasta, trying to cover it completely. Do not stir. This layered method helps ensure even cooking.
5Pressure Cook: Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on High for 9 minutes. The pot will take about 5-10 minutes to come to pressure before the countdown begins.
6Quick Release & Serve: Once the 9-minute cook time is complete, immediately perform a Quick Release by carefully turning the valve to Venting. When the pin drops, open the lid. Give everything a big, hearty stir; the sauce and pasta will come together beautifully. Serve immediately, topped with a generous shower of grated Parmesan cheese.
Expert Tips for Instant Pot Success:
- Avoid the Burn Warning: Deglazing thoroughly after sautéing is the #1 rule. Scrape every bit of browned goodness off the pot bottom with your water.
- The Pasta Rule: Breaking the spaghetti is essential for fitting it in the pot and ensuring even cooking. Trust me on this!
- Sauce Consistency: After stirring, the sauce will seem liquidy at first. It thickens up perfectly within a minute or two as the pasta finishes absorbing it.
- Leftovers & Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a splash of water to loosen the sauce.
This recipe is more than just dinner; it’s a promise of comfort without the complication. I hope this Instant Pot Spaghetti becomes your new go to for those busy nights when you need a win. Now, who’s ready for seconds?
Instant Pot Spaghetti with Meat Sauce
Ingredients
- 1 pound 93% lean ground turkey or lean ground beef
- 1/2 teaspoon kosher salt
- 1/4 cup finely diced onion
- 1 clove garlic minced
- 2 cups water
- 1 24 oz jar marinara sauce (about 3 cups)
- 10 ounces spaghetti broken in half
- Grated Parmesan cheese for serving
Instructions
- Turn the Instant Pot to Sauté mode. Once hot, add the ground meat and salt. Cook, breaking up with a wooden spoon, for about 3 minutes until no longer pink.
- Add the onion and garlic. Sauté for another 3-4 minutes, until softened.
- Press Cancel. Add the water and use the wooden spoon to thoroughly scrape the bottom of the pot to deglaze and lift any browned bits.
- Add the broken spaghetti to the pot. Pour the marinara sauce over the pasta, covering it as much as possible. DO NOT STIR.
- Secure the lid, ensure the valve is set to Sealing. Select Manual/Pressure Cook on High Pressure for 9 minutes.
- Once the cook time is complete, immediately perform a Quick Release by turning the valve to Venting.
- When the pin drops, open the lid. Stir the spaghetti and sauce vigorously until well combined. The sauce will thicken upon standing.
- Serve immediately, topped with grated Parmesan cheese.
Notes
- Deglazing is Key: Scraping the pot clean after sautéing prevents the "Burn" warning.
- Pasta: Breaking the spaghetti ensures it fits and cooks evenly.
- Sauce: The sauce will be liquidy right after stirring but thickens perfectly within 1-2 minutes.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
