This Easy Homemade Instant Pot Spaghetti and Meat Sauce is a one pot pressure cooker recipe. The spaghetti and meat sauce is made from scratch. In this one pot spaghetti recipe, the pressure cooker spaghetti and sauce are cooked together to make a quick and easy, kid-friendly, delicious meal! You can use jar sauce too.
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I recently got a special request from my daughter asking me to share my spaghetti recipe on the blog. She’s moving into an apartment and has requested some Instant Pot recipes that aren’t on the blog, so as I share them with her, you get to enjoy them too!
Many pressure cooker Spaghetti recipes you find on the internet use jar spaghetti sauce. I’m not opposed to jar pasta sauces, and I do use them occasionally. But it’s so easy to make the Instant Pot spaghetti from scratch in the pressure cooker, and I love that I can customize the flavors.
The sauce in this Instant Pot Spaghetti with Meat Sauce recipe is very similar to the sauce that I use in my Instant Pot Penne with Sausage in Tomato Cream Sauce recipe, but I’ve increased the quantity of garlic and spices and added tomato paste.
➡ Looking for pasta recipes? Try Instant Pot Garlic Shrimp Pasta, Instant Pot Vegetarian Rigatoni Bolognese, Instant Pot Italian Wedding Soup, Curry Pasta (Stovetop version), or Instant Pot Mac and Cheese!
Tips and Substitutions
Meat
- Substitute ground pork or use half ground pork, half ground beef instead of ground beef.
- The more fat content in the meat, the more fat there will be in the final product. For this recipe I like to use lean ground beef.
- If you’re using a higher-fat meat, after sauteing the meat, drain the fat as needed before continuing with the recipe.
Spices
- Substitute 1 tablespoon Italian seasoning for the dried basil and oregano. You can also sprinkle some fresh basil to garnish.
- Add a couple of teaspoons of soy sauce to enhance the flavor. Reduce the salt as needed.
Sugar
- I really like how the sugar balances out the tartness of the tomatoes. You can add more or less, to taste. If you’re not a fan, omit the sugar and add ¼ cup of shredded carrot.
Burn Message
- To avoid getting the burn message, make sure you deglaze the inner pot really well before pressure cooking.
- To deglaze, press Cancel and add a few tablespoons of water or broth to the hot inner pot. Stir and scrape the bottom of the inner pot to remove all the brown bits and allow them to be incorporated into the dish.
- Layer the spaghetti ON TOP and don’t stir it in.
- Layer the tomatoes ON TOP and don’t stir it in.
[Read More: Instant Pot Burn Message – Everything you Need to Know]
Spaghetti
- Spaghetti tends to clump together when cooked in the Instant Pot. You can reduce the clumping drastically by spreading the strands out and adding the dry spaghetti in batches, in a criss-cross pattern. If there are still clumps when pressure cooking is completed, stir the spaghetti noodles and separate the clumps using a fork.
- The spaghetti is added in last, right before closing the lid to pressure cook i.e. without stirring it in. You just want to make sure it’s submerged in the liquid by gently pushing down on the noodles with each addition.
- The spaghetti I use for this recipe is Barilla Spaghetti No. 5 which is a medium thickness. Its stovetop cook time is 9 minutes. If the cook time listed on your package is different, you will need to adjust the pressure cook time.
- The rule of thumb for how long to cook spaghetti noodles is to take the cooking time on the box, divide by 2 and add 1. e.g. if the pasta stovetop cooking time is listed as 9 minutes, the cooking time for the Instant Pot pasta would be 5 minutes (9 divided by 2 = 4.5; 4.5 + 1 = 5.5; Round down to 5)
- I like my Instant Pot spaghetti noodles to be cooked more than al dente, so I release the pressure after 5 minutes i.e. 5-minute Natural Pressure Release (NPR 5). If you like al dente pasta, release pressure after 2 minutes.
[Read More: All the Different Pressure Release Methods]
Mushrooms
I stir in about two cups of quartered mushrooms after cooking the onions when I want a more substantial meal. You can even add more. I like to use baby portabello mushrooms, but you can add any kind.
How to Release Pressure When Pressure Cooking Pasta
Doing a quick release (QR) of pressure while pressure cooking pasta can result in food particles spewing out of the steam release valve. When releasing pressure, do it in bursts.
This means you release steam for 1 second and stop. Repeat multiple times until the steam coming out is less forceful. At that point, you can release the remaining pressure in a steady stream.
[Read More: Instant Pot Natural Release or Quick Release?]
FAQS
Yes, you can substitute ground turkey for the ground beef.
You can substitute ground pork for the beef or use half of each.
I would use chicken thighs rather than chicken breasts. You can cut the chicken into 1 ½ inch pieces. There’s no need to saute the chicken, you can just stir it into the onion mixture and proceed with the recipe. Pressure cook for the same amount of time.
Make the recipe vegetarian by omitting the beef and substituting the beef/chicken broth with vegetable broth or water.
Whole wheat or whole grain pasta can be substituted for regular pasta. Take the stovetop cook time on the box, divide by 2 and add 1. e.g. for a cooking time of 6 to 8 minutes, the pressure cook time would be 4 minutes (Midpoint of 6 to 8 minutes = 7; 7 divided by 2 = 3.5; 3.5 + 1 = 4.5 minutes; round down to 4).
Yes you can use angel hair pasta. Follow the formula above to figure out the cook time. For Barilla angel hair pasta, I use 3 minutes.
You can use any type of pasta you wish. Just follow the formula above to calculate how long to pressure cook for. The only type of pasta I’ve had trouble with is gluten free pasta. I don’t recommend it in this recipe.
To use jarred spaghetti sauce instead of crushed tomatoes, reduce the salt and all the spices by half, and proceed with the recipe. I like Rao’s Homemade Marinara Sauce.
The recipe is quite meaty, but if you like more meat, feel free to add more.
You can increase the quantity of spices by about ¼th. Soy sauce is another flavor booster – add a couple of teaspoons and reduce the quantity of salt accordingly.
You can add extra crushed tomatoes to the recipe to increase the tomato flavor.
The recipe calls for 8 ounces of spaghetti and it is quite saucy. If you want it to be less saucy, add an extra 2 to 3 ounces of spaghetti. I usually weigh the spaghetti. There’s no need to change the pressure cook time or quantity of liquid.
Yes, you can double the recipe. Use 3 ½ cups of broth instead of 4 cups if you’re doubling the recipe. You may wish to reduce the meat quantity by a bit too.
If you halve the recipe in a 6 quart or 8 quart, you might have issues with the burn message. You should be able to halve the recipe for a 3 quart Instant Pot.
Make sure the pasta is completely submerged in the liquid. You may be using a different brand than was used in the recipe. Increase the cooking time by 2 minutes next time.
Make sure you’re using High Pressure and not Low Pressure!
It’s common to see excess liquid after you pressure cook. Leave the Instant Pot open and let the pasta sit for about 10 to 15 minutes and it will thicken up quite a bit. If it’s still too watery, heat the spaghetti and sauce in Saute mode until it’s thick enough.
You may be using a different brand than was used in the recipe. Decrease the cooking time by a minute or two next time.
This recipe can be made in any model of Instant Pot and other brands as well such as Crock Pot and Ninja Foodi.
You can keep the Instant Pot spaghetti and meat sauce in the fridge for up to 4 days.
Yes, you can safely freeze this recipe for 3 to 4 months. If you’re doing meal prepping, reduce the spaghetti cook time by a minute. This way, when you reheat the pasta, it will be cooked perfectly.
Instant Pot Spaghetti – Ingredients
- Ground beef
- Crushed tomato
- Broth
- Spaghetti
- Tomato paste
- Black pepper
- Salt
- Oregano
- Garlic
- Parsley
- Sugar
- Oil
- Basil
- Garlic
- Crushed red pepper
- Onion
More details in the recipe card at the bottom of this post
How to Cook Spaghetti in the Instant Pot (Step by Step Instructions)
- Turn on Saute mode
- Saute the beef
- Saute onions and garlic
- Stir in spices
- Add broth, tomatoes and some spaghetti
- Add remaining spaghetti in batches
- Pressure cook
- Quick release after 5 minutes
- Stir, allow to rest, and garnish
How to Turn on Saute Mode
- Instant Pot DUO: Select the Saute function.
- Instant Pot ULTRA: Select the Saute function and press Start.
Saute the beef
- Add olive oil to inner pot of Instant Pot.
- Add ground beef and cook until browned, about 5 minutes. (If the beef browns too quickly, press ‘Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again.)
Saute onions and garlic
- Drain fat or remove fat from beef with a small ladle.
- Add onion and garlic. Stir until onion is translucent.
Stir in spices
- Add in salt, sugar, dried basil, dried oregano, crushed red pepper and black pepper. Stir to combine.
- Deglaze pot with a tablespoon or two of beef broth or chicken broth, stirring until liquid has nearly evaporated.
- Press Cancel to turn Instant Pot off.
Add broth, tomatoes and some spaghetti
- Add remaining broth and stir.
- Add crushed tomatoes and tomato paste, but don’t stir.
- Divide spaghetti into three batches and add them in a criss-cross pattern.
- Add one-third of spaghetti over the tomatoes, spreading out from right to left.
Add remaining spaghetti in batches
- Add the next one-third of spaghetti, spreading out from top to bottom.
- Add the final layer, spreading out from right to left.
- Using a spatula, push down on spaghetti until submerged in the liquid after every addition. It is very important that the spaghetti is below the level of the liquid.
Instant Pot Duo Pressure Cook 6 minutes
- Close the lid and make sure steam release handle is in ‘Sealing’ position
- Press Manual (or Pressure Cook) and ‘+’ or ‘-‘ until the display reads ‘6‘ (6 minutes).
Instant Pot Ultra Pressure Cook 6 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 6 minutes (00:06).
- Press Start.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to On.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to Keep Warm mode and display L0:00 or 00 00 and begin to count up the number of minutes since pressure cooking completed.
Wait for 5 minutes
- After pressure cooking is done, wait for 5 minutes and then release pressure.
How to Quick Release Pressure (QR) on the DUO
- Move the steam release handle to Venting. Steam will come out of the steam release handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
How to Quick Release Pressure (QR) on the ULTRA
- Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
[Find out more about the pressure release methods and how and when to use them. ]
Stir, allow to rest, and garnish
- Stir spaghetti and meat sauce until combined.
- If there are any strands of spaghetti stuck together, use a fork to separate the strands.
- If you find the spaghetti to be too liquidy, allow it to rest for 10 minutes, and it will absorb the extra liquid. If it’s still too liquidy, select Saute mode and simmer till thickened.
- Sprinkle with chopped parsley and shredded Parmesan cheese.
Best Instant Pot Spaghetti and Meat Sauce
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef lean (500 grams)
- ½ cup onion chopped
- 2 tablespoon garlic minced
- 1 teaspoon salt or to taste
- 1 tsp granulated sugar
- 2 tsp dried basil
- 1 tsp dried oregano
- ½ tsp black pepper powder or to taste
- ¼ tsp crushed red pepper or to taste, optional
- 2 cups beef broth or chicken broth
- 28 oz. crushed tomatoes (794 grams)
- 1 Tbsp tomato paste
- ½ lb dry spaghetti (8 oz or 226 grams) – broken into ½ strands
- parmesan cheese freshly grated
- parsley chopped, to garnish
Instructions
- Select the Saute function and preheat the Instant Pot.
- Add olive oil to the inner pot.
- Add ground beef and cook until browned, about 3 to 5 minutes. (If the beef browns too quickly, press Cancel until the Instant Pot cools down a bit and press the Saute button again.)
- Drain the fat or remove fat from the beef with a small ladle.
- Add onion and garlic. Stir until onion is translucent.
- Stir in salt, sugar, dried basil, dried oregano, black pepper and crushed red pepper.
- Deglaze pot with a tablespoon or two of broth, stirring until liquid has nearly evaporated. Make sure there are no brown bits stuck the the bottom of the inner pot. This will help you avoid the Burn Message!
- Press Cancel to turn off Instant Pot.
- Add remaining broth and stir.
- Add crushed tomatoes and tomato paste, but don’t stir. This will also help you avoid the Burn Message!
- Divide spaghetti into three batches. Add spaghetti to the inner pot in a criss-cross pattern: add one-third of spaghetti over the tomatoes, spreading it out horizontally. Push down with a spatula to submerge the pasta. Repeat with the remaining batches (see the blog post for step by step photos).
- Using a spatula, push down on spaghetti until it has submerged in the liquid.
- Close the lid and pressure cook on High Pressure for 6 minutes.
- Do a 2 to 5 minute Natural Pressure Release and release the pressure in bursts. [Read More: The Different Pressure Release Methods]
- Open the lid and stir spaghetti and meat sauce until combined. If there are any strands of spaghetti stuck together, use a fork to separate the strands.
- If you find the spaghetti is too liquidy, allow it to rest for about 10 minutes, and it will absorb the extra liquid. If it's still too liquidy, select Saute mode and simmer until thickened.
- Sprinkle with chopped parsley and shredded parmesan cheese before serving.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
- * Use 2 minutes Natural Pressure Release (NPR) for al dente pasta.
- See the blog post for more detailed recipe tips.
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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More Recipes with Pasta
Diana says
I have looking for a recipe that I could modify to make my Grandma’s family recipe and your recipe worked perfectly. Our recipe uses onions, green peppers, celery, tomato sauce, and a whole can of tomato paste in with the ground beef and your other ingredients. It was amazing. I just have to get used to the spaghetti being cooked in with the sauce. THANK YOU!
Neena Panicker says
Hi Diana, I’m glad you were able to use the recipe as a blueprint for your family spaghetti and meat sauce recipe! I think I’ll have to try your version. Thank you for commenting.
Sue says
Love this instant pot recipe I’ve made it over and over and over
Paint the Kitchen Red says
Thank you for letting me know, Sue! I’m so happy to hear this.
Jamie Toney says
I love this recipe and have made it several times and have gotten huge bowls of it when time to it…
Alas, I am doing WW and I just need to know how much is a serving size? I know it serves 4, but how much is each serving.
Thanks!
Paint the Kitchen Red says
Jamie, I will have to measure it out next time I make it but I would say it’s 1.5 cups per serving.
Joy says
This was so easy and so flavorful. I used the grated carrot in lieu of sugar as you suggested and chicken broth for the liquid. I appreciate all the details you provide and love that I did not have to make a special trip to the grocery store for this. Thanks!
Paint the Kitchen Red says
Hi Joy – coincidence that I made this too on Friday night because I was so busy 🙂 One tip I need to add in is to press down on each layer of spaghetti as it’s being put in – much easier to get it to submerge. Thank you!
Michelle says
I came across your spaghetti with meat sauce recipe, and currently it is my family’s favorite dish! In addition to your instructions, I sautee puertorrican sofrito, green peppers, olives, no pepper or crushed red peppers and voila! You have saved dinner so many weeksays!!! Thanks!!! (Last time I also tried preparing 1 box of spaghetti. It took longer to come to pressure, and I added 2 additional minutes of HP cooking.)
Paint the Kitchen Red says
Michelle – I too love this recipe because it’s so easy and satisfying. I love the sofrito substitution. Thank you for sharing your modifications. I also add shredded carrots sometimes 🙂
Brynn says
This was delicious as is, but would there be a way to adjust it to make the noodles separately? My daughter is only a fan of a little sauce so in the future I’d probably do it on the side. Also then I could feeeze the leftover sauce for next time!
Paint the Kitchen Red says
Brynn, this recipe was my own creation by combining my homemade pasta sauce recipe with spaghetti. Here’s the (non Instant Pot) pasta sauce recipe . I wouldn’t recommend making the pasta sauce in the Instant Pot because you’d need to add a lot of liquid to make the Instant Pot seal. And that would make it too watered down. This is a very tasty and easy recipe.
Christine says
Hi. You could easily make only the meat sauce in the IP. I do it all of the time. I love meat sauce in the IP, I don’t like pressure cooked pasta.. the 2 cups of crushed tomato in your recipe will provide plenty of liquid for a 6 quart IP to come to pressure. I would delete the broth entirely, but if you are concerned about a burn signal, add 1/4–1//2 cup. I find that the secret. To avoiding a burn signal is not to add more liquid but to carefully deglaze the pot, scraping up all of the fond after. You have sautéed something, like the meat and onions in this recipe. Don’t have anything sticking to the bottom. When. You. Seal. The pot.
Paint the Kitchen Red says
Thanks for your input Christine. The ‘burn’ message is so tricky because different Instant Pots can be more sensitive! I am glad to hear that you have success making pasta sauce in the IP without additional water 🙂
John says
I also don’t like the pressure cooked pasta and our family also felt that the sauce to pasta ratio was too high anyway. So, I’m thankful that I ran across your comment awhile back and now I only make the sauce with 1/2 cup of broth and do a really good job of deglazing the pot. Sauce turns out great every time. Thanks, Christine!
Ro says
This was delicious! So easy and have already shared this. Even my husband, who does not care for pasta, really enjoyed it. I am not too familiar with the instant pot but next time I would like to increase the amount of pasta. I was left with a lot of meat sauce. Any tips on that? How much more liquid do I need? Thank you!!
Paint the Kitchen Red says
Ro, thanks for the comment; I’m glad you enjoyed it. If you add more pasta, add 2 cups liquid for every 8 oz. of pasta. Either broth or water will work. Let me know if you need further help.
Karen says
Easy and delicious! The sauce is very flavorful, yet quick to prepare. I expect this recipe will be on my menu plan often. I used Italian sausage in place of the ground beef because that’s what I had on hand.
Paint the Kitchen Red says
Thanks for your comment, Karen. And I’m happy to hear you like this easy and quick recipe like I do!
Jen says
If I am not cooking the pasta in the sauce, should I reduce the amount of liquid?
Paint the Kitchen Red says
Jen, yes you would need to reduce the liquid and the only concern I have with that is you shouldn’t have trouble sealing. Make sure you don’t stir the tomatoes in.
Steven Johnson says
I can’t wait to try this!
Paint the Kitchen Red says
Hope you enjoy it, Steven!
Terence says
Recipe came out great, even I ate it (I don’t usually eat Italian food, but my kids love it). Wasn’t watching very closely, so ended up with NPR of 3 minutes, which gave perfect al dente spaghetti (De Cecco Spaghetti #12)
Aaron says
This recipe did not work in my 6-quart instant pot. Followed the recipe exactly and I did not get enough pressure in my instant pot for pressure cooking. Luckily the meal wasn’t a complete disaster as I got the pasta to cook thoroughly.
Paint the Kitchen Red says
I’m sorry you had trouble with the recipe. Here are some possible reasons why your Instant Pot didn’t come to pressure.
Ginger says
This was my first recipe in my new IP. I am gifting IP’s to my 3 daughters for Christmas so I gifted one to myself too! The spaghetti was perfect and you made it so easy to accomplish with your detailed instructions on your blog. Thank you! My question, two of my daughters have 4 kids and they are hungry at dinner! Can they double this recipe exactly and expect the same results or does liquid need to be altered. Also can I sub a little burgundy wine for some of the broth? Thank you for making my first IP experience a great one!
Paint the Kitchen Red says
Hi Ginger, I’m glad the recipe came out well. Yes, you can substitute wine for some of the broth. As long as you don’t go past the 1/2-full mark for foods that expand: pasta, rice, beans, etc. yes, you can double. You might have a bit more clumping of the spaghetti. Just pull apart with a fork. And one more point: when you double, you don’t double cooking time. Thanks for your comment 🙂
Keisha says
Even though when doubling the recipe the cooking time stays the same, but does the amount of liquids stay the same to pressurize a larger amount of food or does the amounts of liquid need to be doubled as well?
Paint the Kitchen Red says
Keisha, it depends. If you’re cooking a recipe where there’s a lot of liquid and it’s discarded, then you might be able to keep the liquid the same but otherwise, you would double the liquid. Especially in a recipe like this one because the pasta will absorb the liquid. Hope that helps!
Jen says
This was super simple and delicious! I doubled the recipe because I have three teenagers, and it worked perfectly. We still had plenty of leftovers, which we love. I used 1/2 ground beef and 1/2 mild Italian sausage and it was very tasty. This will be going into regular rotation. Thanks!
Paint the Kitchen Red says
That’s great, Jen. I do like the flavors of Italian sausage mixed in. I so glad you liked the recipe.
John says
This one was a big hit with the whole family and was an easy weeknight meal.
Diane says
Hi ~ looking forward to trying this but I have a few questions (beginner!).
* can you use gluten-free all rice pasta? (Not the blends of corn, etc.) …if yes, any adjustments to the liquid or cook time!
* can you substitute rice instead? …if so, what liquid and/or time adjustments?
I’m new, so still looking at so many recipes, and I haven’t found any that have these options included.
Thanks for any input!
Paint the Kitchen Red says
Hi Diane, although I have not used gluten free pasta, I’ve heard Barilla brand works well – not sure if it’s a rice pasta though. One reader on another pasta recipe of mine used 12oz. gluten free pasta for 4 minutes and also added 1/2 cup of water. If I were to do it with rice, I would add the liquid, stir, add the rice, tomato products and not stir. 1 cup rice: 1 1/4 cup broth, pressure cook for 4 minutes if Jasmine rice, 6 minutes for long grain rice. Natural Pressure Release (NPR) 10 minutes. Keep me posted on what happens!
Lindsay says
Love this kid-friendly meal that allows for a homemade spaghetti sauce for my family. You’re food blog is the absolute best! I’m recommending it to all my family and friends. Keep those fabulous
recipes coming. You rock the kitchen RED!
Paint the Kitchen Red says
Lindsay, thank you for your comment, and for passing on the word – I so appreciate it.
elaine says
I do love your IP recipes and the whole web-site, for that matter!!!! One of my VERY favorites!!!
One suggestion, rather than putting items in red (which is very difficult to read) – I would suggest bold and italics…
I’m finding your comment area text print to be extremely light or faded in shading.
Paint the Kitchen Red says
Hi Elaine – thank you so much for taking the time to make those suggestions. I picked red for obvious reasons but didn’t consider the viewability for everyone. Let me play with the colors and fonts and see what I can do to make the text and links easier to read. Thank you also for your kind words.