on Sep 16, 2019, Updated Aug 22, 2023 9 Comments My family loves spaghetti, so it has always been on regular rotation for suppers at my house. But lately, this Instant Pot Spaghetti recipe has been my go-to! I love that everything is made in one pot, is ready in minutes, and is packed with delicious flavor. Served with our favorite house salad with croutons, my Instant Pot Spaghetti is ready in 20 minutes for a quick and easy family favorite meal! My Instant Pot is such a timesaver for preparing delicious recipes, especially on busy weeknights. I make multiple recipes in it each week – everything from this spaghetti to soups like Chicken Tortilla Soup to “baked potatoes” to desserts like my Oreo Cheesecake. And this spaghetti turns out beautifully made in it! Here’s how I make it.
How to Make Instant Pot Spaghetti
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information. To make my spaghetti in the Instant Pot, you’ll need:
ground beef – I use lean ground beef that is 90% lean. You can also use ground turkey, ground chicken, or ground venison if you prefer. Stone House Seasoning – This is our house blend I’ve given my last name, made of salt, pepper, and garlic that I make in a large quantity to keep on hand for adding seasoning to dishes in a snap. If you do not have it already made and just need it for this recipe, you can use 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon garlic powder. I highly encourage you to mix up a batch to keep on hand for the future! I think you’ll love it! dried oregano – If you use fresh oregano instead, you only need 1/2 teaspoon. crushed tomatoes – I love to use crushed tomatoes in this spaghetti recipe. If you have whole tomatoes, blend them until smooth to substitute. water – the water and crushed tomatoes help to cook the noodles and to form the sauce. spaghetti noodles – I have tested this recipe with whole wheat and regular spaghetti noodles with great success. Parmesan cheese – Grated Parmesan makes a great topping for serving.
Step-by-Step Instructions
Storage Tips
To make ahead – Even though this recipe is ready in 20 minutes, it also makes a great make-ahead meal! Prepare it as instructed, without topping it with Parmesan cheese, and then allow it to cool completely. Store in an airtight container in the refrigerator for up to 3 days. To freeze – Allow the cooked spaghetti and sauce to cool completely. Portion into freezer-safe, airtight containers without topping the food with Parmesan cheese. Seal the containers and place them in the freezer for up to 2 months. When ready to serve, thaw overnight in the refrigerator and reheat in the microwave or on the stovetop. Top with grated Parmesan cheese and serve.
More Favorite Quick and Easy Dinners
Skillet Lasagna Chicken Fajita Nachos Jambalaya Easy Calzone Steak Fajitas Here’s my Instant Pot Spaghetti Recipe. I hope you love it as much as we do! Enjoy!Robyn xo
