Instant Pot Spaghetti with meat sauce, all in one pot. Use ground beef or turkey, your favorite marinara sauce and dinner is on the table in 30 minutes.
I’ve been enjoying pressure cooking lately, and this Instant Pot spaghetti has quickly become a reliable weeknight dinner. Everything cooks in one pot, it’s fast, and the results are satisfying. With simple steps and minimal cleanup, this Instant Pot Spaghetti with Meat Sauce gets dinner on the table in about 30 minutes.
You can prepare this with ground beef or ground turkey. I like ground sirloin when using beef, and a combination of light and dark meat when using turkey to avoid dryness. Both options make a delicious, family-friendly meal. Use your favorite jarred sauce or a homemade marinara if you prefer; Rao’s is my go-to.
The method is straightforward: sauté aromatics, brown the meat, add water and pasta, cover with sauce, and pressure cook. I set my Instant Pot for six minutes on high pressure, then allow six minutes of natural release before finishing. The pasta is nicely al dente and the sauce clings well.
Step by Step Instant Pot Spaghetti with Meat Sauce
- Cook onions and garlic in olive oil using the sauté function.
- Add ground beef or turkey and brown, breaking up clumps.
- Season with Italian seasoning, crushed red pepper (to taste), salt and pepper; cook briefly, then turn off sauté.
- Add water and kosher salt, then lay the broken spaghetti over the liquid.
- Pour marinara sauce over the pasta and gently submerge the strands with tongs so they absorb liquid evenly.
- Pressure cook on high for 6 minutes, then natural release for 6 minutes before releasing remaining pressure.
- Open, toss the pasta and sauce to combine and separate any clumps; serve with freshly grated Parmigiano-Reggiano.
The ingredient list is short and flexible. I usually use 1 to 1 1/3 pounds of ground meat depending on how meaty I want the sauce. For pasta, De Cecco tends to hold up well under pressure and gives a firmer bite. Finish with a generous sprinkle of Parmigiano-Reggiano for the best flavor.
Small adjustments can tailor the recipe to your tastes: reduce the spaghetti to 12 ounces and decrease water slightly, or add more meat if you prefer. Keep in mind that seasonings intensify under pressure, so taste before serving and adjust carefully.
Recipe Notes and Tips
- You can increase the meat up to about 1⅓ pounds without issue.
- If you use less pasta (about 12 ounces), reduce the water to roughly 2¾ cups for best texture.
- Pressure cooking can feel more precise than stovetop methods — start with the times here and adjust based on your pasta brand and desired doneness.
- Use caution with strong seasonings (like crushed red pepper) since flavors concentrate under pressure.
Below is the recipe card with ingredient amounts and step-by-step instructions for easy reference.
Instant Pot Spaghetti with Meat Sauce
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Ingredients
- ½ cup chopped onion
- 2 cloves garlic, finely chopped
- 2 tablespoons olive oil
- 1 pound ground beef or ground turkey (I like ground sirloin, or a mix of light and dark turkey meat)
- ½ teaspoon Italian seasoning
- Pinch of crushed red pepper, or to taste
- Kosher salt and fresh cracked black pepper
- 3 cups water
- 1 teaspoon kosher salt
- 1 pound spaghetti, broken in half (I prefer De Cecco brand)
- 3 cups marinara sauce, jarred or homemade (I like Rao’s)
- Freshly grated Parmigiano-Reggiano, for serving
Instructions
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Turn on sauté on the Instant Pot and heat the olive oil. Cook the chopped onion until translucent, then add garlic and cook until fragrant. Add the ground meat and brown, breaking up any clumps. Stir in Italian seasoning, crushed red pepper and a pinch of salt and pepper, and cook another minute.
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Turn off sauté. Add the water and 1 teaspoon kosher salt. Lay the broken spaghetti over the liquid and pour the marinara over the pasta. Use tongs to gently toss and ensure the pasta is covered by liquid.
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Secure the lid and seal the Instant Pot. Cook on high pressure for 6 minutes, then allow a natural release for 6 minutes. After that, manually release any remaining pressure and carefully remove the lid.
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Use tongs to toss the spaghetti and sauce, separating any clumps. Taste and adjust seasoning as needed. Serve with plenty of freshly grated Parmigiano-Reggiano. Enjoy!
Recipe Notes
- Using up to 1⅓ pounds of ground meat works well if you prefer a meatier sauce.
- If using 12 ounces of pasta, reduce water to about 2¾ cups to avoid excess liquid.
- Pressure-cooking times vary by pasta brand; a good starting point is to halve the package boiling time and match that with a similar natural release.
Nutrition
*Inspired by Cooking with Curls.