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Close-up of instant pot spaghetti with a hearty meat sauce and grated Parmesan cheese in a stainless steel instant pot.

The Easiest Instant Pot Spaghetti (No Burn, Foolproof Recipe!)

Bitty
Foolproof one-pot spaghetti with meat sauce made quickly in your Instant Pot pressure cooker. This recipe emphasizes easy steps and includes crucial tips to avoid the common 'BURN' notice. Perfect for busy weeknights and delivers deep, savory flavor!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American, italian-american
Servings 6
Calories 450 kcal

Equipment

  • 6-Quart or 8-Quart Instant Pot / Electric Pressure Cooker
  • Wooden Spoon or Flat-Bottomed Spatula
  • Tongs or Pasta Fork

Ingredients
  

For the Meat Sauce:

  • 1 tbsp Olive Oil
  • 1 lb Lean Ground Beef 85/15 or 90/10 recommended
  • 1 Medium Onion finely chopped, about 1 cup
  • 3-4 Cloves Garlic minced
  • 1 tsp Italian Seasoning
  • 1/2 tsp Salt adjust to taste
  • 1/4 tsp Black Pepper freshly ground preferred
  • Pinch Red Pepper Flakes optional
  • 24 oz Jar Marinara Sauce good quality, not overly thick
  • 1 cup Water or Beef Broth Crucial! Do not omit

For the Pasta & Finish:

  • 8 oz Dry Spaghetti Noodles standard thickness
  • Grated Parmesan cheese for garnish, optional
  • Fresh Basil or Parsley chopped, for garnish, optional

Instructions
 

  • Sauté Aromatics & Meat: Select "Sauté" (Normal/Medium) on Instant Pot. Once "Hot," add olive oil, then onion. Cook 3-4 mins until softened. Add garlic, cook 1 min more. Add ground beef, break apart, cook until browned (5-7 mins). Drain excess grease if needed. Stir in Italian seasoning, salt, pepper, (optional) red pepper flakes; cook 30 secs.
  • DEGLAZE (CRUCIAL): Press "Cancel". Pour in 1/4 cup of the water/broth. Scrape the entire bottom of the pot thoroughly with a wooden spoon/spatula to remove ALL browned bits.
    A top-down view into a stainless steel instant pot containing instant pot spaghetti and a rich tomato sauce, ready to be mixed.
  • LAYER (DO NOT STIR!):
  • Break spaghetti in half; arrange over meat in a crisscross pattern (or alternate directions if keeping whole in 8-qt).
    A stainless steel instant pot filled with freshly cooked instant pot spaghetti in a savory tomato-based sauce, topped with grated Parmesan cheese.
  • Pour remaining water/broth evenly over pasta.
  • Pour entire jar of marinara sauce evenly over pasta. Do NOT stir. Spread gently to cover noodles.
  • Pressure Cook: Secure lid, set valve to "Sealing." Select "Pressure Cook" (or "Manual") - High Pressure for 8 minutes. (Allow 10-15 mins for pressure build).
  • Release Pressure: When cook time ends, let pressure release naturally for 5 minutes (5 min NPR). Then, carefully switch valve to "Venting" for Quick Release (QR) of remaining steam.
    A creamy white bowl filled with steaming instant pot spaghetti topped with a rich meat sauce and grated Parmesan cheese, set on a light grey textured surface with a sprinkle of extra cheese and cutlery nearby.
  • Finish & Serve: Once pin drops, open lid. Stir everything thoroughly from the bottom up with tongs/pasta fork to combine meat, sauce, and pasta. Let sit 1-2 minutes to thicken slightly. Taste and adjust seasoning. Serve hot, garnished with Parmesan and fresh herbs if desired.

Notes

BURN Notice Prevention: 1) Deglaze VERY well. 2) Use enough thin liquid (water/broth). 3) Layer EXACTLY as written - DO NOT STIR before cooking. Sauce goes on top.
Breaking Pasta: Recommended for 6-qt pots and even cooking. Can keep whole in 8-qt if layered carefully.
Pasta Type: Standard spaghetti works best. Avoid angel hair. Whole wheat/gluten-free may need +1 min cook time & slightly more liquid.
Sauce Thickness: If too thin after cooking, let rest 5 mins (lid off) to thicken. If too thick, stir in a splash of hot water/broth.
Doubling: Only double in an 8-Quart pot. Double ALL ingredients (including water/broth). Cook time remains 8 mins High Pressure + 5 min NPR.
Variations: Substitute ground turkey or Italian sausage for beef. Add sautéed mushrooms/peppers or stir in spinach after cooking. Add cream cheese/heavy cream for creamy sauce.
Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat gently with a splash of water/broth (microwave or stovetop).
Frozen Ground Beef: Can be sautéed from frozen (add 5-10 mins sauté time), drain extra liquid.
Keyword instant pot spaghetti, one-pot pasta, pressure cooker spaghetti