Jarred Marinara – or other tomato-based pasta sauce
Uncooked Spaghetti Noodles
Grated Parmesan Cheese – for serving
How To Make Instant Pot Spaghetti
Get a detailed list of ingredients & instructions in the recipe card below.
Making pasta in the instant pot is so easy! The pasta cooks with all of the other sauce ingredients making for a recipe that is flavorful and with little clean up.
Cook Ground Beef – Start by putting your Instant Pot on SAUTE. Once hot, add the oil, ground beef, and spices. Cook the beef, crumbling while it cooks, until no longer pink. Turn off the Instant Pot.
Add Noodles – Add about ½ cup of the water to the cooked beef, stir, and scrape up any bits from the bottom. Break the noodles in half and add to the pot – stacking in a crisscross pattern. Do not stir!
Add Marinara and Water – Pour the marinara sauce over the uncooked noodles then pour in the remaining water. Do not stir, but you can press the noodles down lightly to make sure they are completely submerged.
Pressure Cook – Place the lid on the Instant Pot and seal. Cook on manual high pressure for 8 minutes. Once done cooking, quick release the pressure immediately.
Serve – Once the pressure is released, you can remove the lid, give the pasta a stir and serve. I like to serve the bowls of spaghetti with fresh parmesan cheese.
Why did I get a BURN error?
There are a few key steps to prevent getting a burn error. First, is scraping the bits from the bottom of the pressure cooker. The second is both using enough liquid and also layering the liquid and other ingredients properly. Make sure you follow the recipe steps and don’t stir the noodles in.
What is the ratio of water to pasta in the Instant Pot?
The ratio of water to pasta in the Instant Pot is about 3 cups of water for every 8oz of pasta. But in this recipe, the marinara sauce adds liquid so less water is needed.
224-ounce jars marinara or tomato-based pasta sauce
16ouncesuncooked spaghetti noodles
Grated Parmesan cheesefor serving
Turn the pressure cooker to SAUTE. When hot, add the olive oil, ground beef and seasonings. Cook, breaking up beef with a wooden spoon. Continue to stir and break up the beef until fully cooked and no longer pink; about 5 minutes.
Turn off the saute function and add ½ cup of water. Stir, scraping up any bits stuck to the bottom of the pot.
Break spaghetti noodles in half and add to the pot, stacked in a crisscross pattern. Do not stir.
Pour the marinara sauce over the noodles, then pour in the remaining water. Again, do not stir, but press down lightly on the noodles to ensure they are completely submerged.
Place the lid on the pressure cooker and seal. Set to manual mode and HIGH pressure for 8 minutes cook time. It will take about 10 minutes to come up to pressure.
Perform a quick release as soon as the cook time is up. Wait for cycle to complete, then open the lid and stir the noodles into the sauce. Turn off the pressure cooker and serve immediately.
Storage – Leftovers can be stored in an airtight container in the fridge for up to 4 days.Reheating – Leftovers can be reheated in the microwave or in a pot on the stove with a little water added to loosen it up.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.