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Instant Pot Spaghetti

Sue Lau
Prep Time 5 mins
5 minutes browning, 10 minutes at pressure 15 mins
Course Main Course
Cuisine American, Italian
Servings 4


  • Instant pot


  • 1 pound lean ground beef
  • 1 teaspoon each of salt and black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon minced garlic
  • 1/2 cup water
  • 1 medium onion chopped
  • 2 4 ounces each cans sliced mushrooms, drained
  • 12 ounces uncooked spaghetti
  • 3 tablespoons olive oil
  • 28 ounce can crushed tomatoes
  • 2 cups beef broth
  • 11.5 ounce can tomato juice


  • Brown the beef with the seasonings in a skillet (not the onion) and spoon out the meat with a slotted spoon into the bottom of the instant pot and add the half cup of water.
  • In the oil remaining in the skillet, cook the onions until soft.
  • Break the spaghetti noodles in half and toss with the three tablespoons of olive oil.
  • Place the spaghetti in small handfuls in a single layer over the beef.
  • Top each layer with a little bit of either the drained mushrooms or onions and with the next layer, turn the noodles opposite to form a cross. Repeat until the noodles are in there.
  • Top the noodles with the crushed tomatoes, beef broth and tomato juice, making sure the noodles are covered and the liquids are getting to the bottom of the pan.
  • Place the lid on the Instant Pot, turn to seal, set the valve closed, and set the timer for manual at ten minutes.
  • Use a wooden spoon at the end of cooking to push the quick release valve open (so you don't accidentally burn your finger) and allow all the steam to dissipate before opening the pot.
  • Stir the spaghetti before serving.


From the kitchen of palatablepastime.com
Keyword pasta, spaghetti