This One-Pot Instant Pot Spaghetti with Meat Sauce redefines weeknight dinners, offering a comforting, flavorful, and incredibly easy way to prepare a classic family favorite with minimal cleanup. Gone are the days of juggling multiple pots and pans; this recipe consolidates the browning of meat, the simmering of sauce, and the cooking of pasta into a single, versatile appliance. The result is perfectly cooked spaghetti infused with a rich, savory meat sauce that tastes like it’s been simmering all day, thanks to the magic of pressure cooking. The ground meat is first sautéed until beautifully browned, providing a deep umami base. Then, it’s combined with broken spaghetti noodles, a hearty tomato sauce, and just enough liquid to cook the pasta to al dente perfection. The pressure cooker not only speeds up the cooking time significantly but also melds the flavors together intensely, creating a deeply satisfying meal that’s both hearty and surprisingly quick to get on the table. It’s an ideal solution for busy individuals or families seeking a delicious, homemade meal without the fuss, promising a consistent and delightful outcome every time.
The genius behind the One-Pot Instant Pot Spaghetti with Meat Sauce lies in its simplicity and efficiency, without compromising on flavor. The process begins by utilizing the Instant Pot’s sauté function to brown the ground meat, allowing for the development of rich, caramelized flavors that are essential to a robust meat sauce. This step also allows for the incorporation of aromatics like onions and garlic (if added), building layers of taste from the very beginning. The most revolutionary aspect is the ability to cook the dry spaghetti noodles directly in the sauce. Breaking the spaghetti ensures it fits comfortably in the pot and cooks evenly within the liquid. As the pasta cooks under pressure, it absorbs the flavorful liquid, resulting in noodles that are not only perfectly tender but also thoroughly imbued with the savory notes of the meat and tomato sauce. This absorption of flavor is a significant advantage over traditional stovetop methods where pasta is boiled separately in plain water. The tomato sauce, whether from crushed tomatoes, tomato paste, or marinara, becomes deeply concentrated and incredibly savory during the pressure cooking cycle. The entire dish comes out of the Instant Pot ready to be served, topped with your favorite cheese, and enjoyed as a complete, satisfying meal. It’s a testament to how modern kitchen appliances can streamline beloved traditional recipes, making them more accessible and less time-consuming without sacrificing the cherished homemade taste.
Ingredients:
- 1 tablespoon olive oil
- 1 lb lean ground beef or ground turkey
- 1 medium yellow onion, chopped (optional)
- 2-3 cloves garlic, minced (optional)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 (28 ounce) can crushed tomatoes (or diced tomatoes, or your favorite marinara sauce)
- 1 (15 ounce) can tomato sauce
- 1 cup beef broth or water
- 1 (6 ounce) can tomato paste (optional, for richer flavor)
- 1 lb spaghetti, broken in half
- 1 tablespoon sugar (optional, to balance acidity of tomatoes)
- Fresh basil or parsley, chopped (for garnish, optional)
- Grated Parmesan cheese (for serving)
Instructions:
- Sauté the Ground Meat:
- Plug in your Instant Pot. Press the “Sauté” button. Add 1 tablespoon of olive oil to the inner pot.
- Once the oil is hot, add 1 lb of ground beef or turkey. Break it apart with a wooden spoon.
- Cook, stirring occasionally, until the meat is fully browned and no pink remains.
- If using, add the chopped onion and minced garlic to the pot with the browned meat. Continue to sauté for 3-5 minutes, or until the onion softens and becomes translucent and the garlic is fragrant.
- Press “Cancel” on the Instant Pot to turn off the Sauté function. Drain any excess grease from the pot, if desired.
- Season the Meat:
- To the browned meat (and onions/garlic, if used), add 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.
- Deglaze (Optional but Recommended):
- Pour about 1/4 cup of the beef broth or water into the hot pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This step is crucial to prevent a “Burn” error during pressure cooking.
- Layer the Ingredients (Important for Preventing “Burn” Notice):
- Pour in the 1 (28 ounce) can crushed tomatoes and 1 (15 ounce) can tomato sauce over the meat. Do NOT stir them in yet. This layer of liquid helps prevent the pasta from sticking to the bottom.
- If using tomato paste and sugar, add them on top of the tomatoes.
- Carefully arrange the 1 lb spaghetti, broken in half, over the tomato sauce layer. Try to crisscross the spaghetti strands to prevent them from clumping together. Do NOT stir the pasta into the sauce.
- Pour the remaining beef broth or water over the spaghetti. Ensure most of the spaghetti is submerged in liquid. If not, add a tiny bit more water, just enough to cover the pasta. Again, do NOT stir. The layering is important for successful cooking.
- Pressure Cook:
- Secure the lid on your Instant Pot and make sure the sealing ring is properly in place. Close the venting knob to the “Sealing” position.
- Press the “Manual” or “Pressure Cook” button (depending on your Instant Pot model). Set the cooking time to 6-8 minutes on High Pressure. For al dente pasta, use half the box cooking time minus 1 minute. Most spaghetti cooks in 10-12 minutes on the stove, so 5-6 minutes in the Instant Pot is usually sufficient. 6 minutes is a good starting point.
- The Instant Pot will take some time to come to pressure (this can be 10-15 minutes).
- Quick Release and Stir:
- Once the cooking time is complete, carefully do a Quick Release (QR) by turning the venting knob to the “Venting” position. Stand clear of the steam.
- Once the float valve drops, carefully open the lid.
- Stir the spaghetti and meat sauce very thoroughly. The pasta may look clumpy or like it needs more liquid at first, but as you stir, the sauce will combine, and the pasta will separate and absorb any remaining liquid. If it seems too dry, you can add a tablespoon or two of hot water or broth.
- Serve:
- Taste and adjust seasoning (salt, pepper) if necessary.
- Ladle the One-Pot Instant Pot Spaghetti with Meat Sauce into bowls.
- Garnish with fresh basil or parsley and a generous sprinkle of grated Parmesan cheese.
- Serve hot and enjoy!
Tips for Instant Pot Spaghetti Success:
- Don’t Stir! This is the most crucial tip. Layering prevents the thick sauce from settling at the bottom and triggering a “Burn” warning. The water/broth on top of the pasta will filter down and cook the noodles.
- Breaking Spaghetti: Breaking the spaghetti in half ensures it fits in the Instant Pot and cooks more evenly.
- Pasta Cooking Time: The “half the box time minus 1 minute” rule is a good general guideline for al dente pasta in the Instant Pot. Adjust slightly based on your preferred pasta texture and brand. If you like it softer, add 1 minute; for firmer, subtract 1 minute.
- Natural Release vs. Quick Release: For spaghetti, a Quick Release (QR) is generally preferred to prevent overcooking the pasta.
- Water Quantity: Ensure just enough liquid to cover the pasta. Too much will result in watery sauce; too little can lead to undercooked pasta or a “Burn” notice.
- Flavor Boosts:
- Adding a bay leaf during cooking can enhance the savory notes (remove before serving).
- A splash of red wine or balsamic vinegar can deepen the sauce’s complexity.
- A pinch of red pepper flakes can add a subtle kick.
- Serving Suggestions: This spaghetti pairs wonderfully with a simple green salad and garlic bread.
Enjoy your incredibly easy and delicious One-Pot Instant Pot Spaghetti with Meat Sauce!