Make Beef Sphaghetti Sauce in Instapot
This is the quickest and easiest way to make spaghetti and meat sauce: In the Instant Pot! The pressure cooker does most of the work and the result is absolutely delicious, so this is a favorite family meals on busy nights.
Spaghetti in the instant pot
- Prep is so quick and easy for this recipe – a great way to make a bolognese-inspired pasta dish if you're short on time.
- Thanks to cooking in the instant pot with the sauce, the spaghetti soak up so much flavor when cooked under pressure this way. This makes the dish taste great, even though you barely have to do anything!
- Serve with parmesan cheese and chopped basil/parsley to make a simple recipe feel extra-special.
Ingredients you'll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Spaghetti: You can also use penne or rigatoni in place of the spaghetti, if you prefer. As with the spaghetti, place the pasta on top of the meat mixture, cover with spaghetti sauce and don't stir before pressure cooking.
- Onion/carrot/celery: Feel free to leave any of these (or all of these) out if you prefer. You can also use a chopped green pepper in place of the celery. ½ teaspoon dried onion powder added with the other seasoning is fine to use in place of the fresh.
- Spaghetti sauce: Just use your favorite jarred spaghetti sauce! I always use tomato basil. If you don't want to use ready-made spaghetti sauce, please don't substitute with canned diced tomatoes – they don't yield the same result. You can use plain tomato sauce and season it with some extra salt, garlic powder, onion powder and dried basil, if you prefer.
- Broth: Beef broth makes this a little richer and "beefier", chicken broth is milder. If you have neither, you can use water, but there will be less flavor.
How to make Instant Pot Spaghetti
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sauté vegetables -
brown beef and season -
place broken spaghetti on top and pour over broth -
spread tomato sauce on top and pressure cook (do not stir!)
1. Vegetables: Cook the vegetables in olive oil on the "sauté" setting until softened, about 5 minutes.
2. Meat: Add the beef and cook until browned. Stir in all seasoning, then switch off.
3. Spaghetti and broth: Layer the halved, uncooked spaghetti evenly on top of the beef mixture. Pour the broth on top.
4. Add sauce and cook: Evenly spread the spaghetti sauce over the spaghetti WITHOUT stirring anything up. Pressure cook for 6-10 minutes (depending on exact pasta, see notes below)
5. Finish: Once the done with cooking, release pressure manually. Then stir very well and serve immediately.
-
after cooking -
after stirring -
Recipe tips
Scrape the bottom: After browning the beef and vegetables, make sure you scrape the bottom of the instant pot to remove any stuck bits. Otherwise you might trigger the "burn" warning during pressure cooking.
Do not stir! Really, you do not need to stir this before pressure cooking. Just follow the instructions closely and it will come out perfectly.
Spaghetti clumped together? This usually means they aren't fully cooked yet. Use kitchen tongs to gently break them up a bit (do not stir! just gently pull the stuck spaghetti apart a little) and pressure cook for 1-2 more minutes.
Cooking time: The cooking time can vary depending on the exact type and brand of spaghetti you're using.
For example, I used artisan spaghettoni when I took the photos for this recipe, and they took 10 minutes in the pressure cooker (the packet indicates 14 minutes cooking time on the stove). My regular old spaghetti I often use indicate a "normal" cooking time of 10 minutes for the store brand I get, and they take 6 minutes in the pressure cooker.
A great way to determine your cooking time is to check the package for the recommended cooking time for the stove, then reduce this number by 3-4 minutes and use this as your pressure cooking time.
Remember: It's better to start with less pressure cooking time if you're unsure. You can always close it again and pressure cook for another 2-3 minutes if your spaghetti aren't done yet. If you overcook the spaghetti, there is no way to fix it.
Serving ideas
I love that this spaghetti dish is an all-in-one type of meal – you have your starches, your protein and your vegetables all going on in the same pot! If you want to round out your meal, here are some delicious sides to try:
- Sautéed green beans (or air fried green beans)
- A tossed salad with Italian dressing or balsamic vinaigrette
- Sautéed zucchini
- Roasted broccoli or air fryer broccoli
- A cherry tomato salad or a cucumber tomato salad (or a cucumber tomato avocado salad)
Recipe video
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Instant Pot Spaghetti and Meat Sauce
This is the quickest and easiest way to make spaghetti and meat sauce: In the Instant Pot! The pressure cooker does most of the work and the result is absolutely delicious.
made it? tap the stars to add your rating!
Recipe details
- 1 tablespoon olive oil
- ½ cup finely chopped onion
- ½ cup diced celery
- ½ cup shredded carrot
- 1 pound lean ground beef
- 1 tablespoon Italian seasoning
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 1 (12-oz) box spaghetti uncooked, broken in half
- 2 ¼ cups broth beef or chicken are both fine; see notes
- 1 (28-oz) jar jar spaghetti sauce
- grated parmesan cheese to serve, optional
- fresh herbs to serve, optional
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Cook vegetables and ground beef: Set a 6-quart electric pressure cooker to "sauté". Add oil, then add onion, celery and carrot and cook until onion is translucent. Add ground beef and seasoning, stir well and cook until browned. Switch off instant pot.
-
Add pasta and sauce: Evenly place uncooked spaghetti over beef and vegetable mixture. Pour in broth (it should come up to the spaghetti). Spread the spaghetti sauce on top. Do not stir!
-
Pressure cook: Close lid and set the valve to "sealing". Cook on high pressure for 6-10 minutes (see notes regarding cooking time). Quick release pressure, then open the lid. Stir well and serve immediately with grated parmesan cheese, if desired.
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Ingredient notes
- Spaghetti: You can also use penne or rigatoni in place of the spaghetti, if you prefer. As with the spaghetti, place the pasta on top of the meat mixture, cover with spaghetti sauce and don't stir before pressure cooking.
- Onion/carrot/celery: Feel free to leave any of these (or all of these) out if you prefer. You can also use a chopped green pepper in place of the celery. ½ teaspoon dried onion powder added with the other seasoning is fine to use in place of the fresh.
- Spaghetti sauce: Just use your favorite jarred spaghetti sauce! I always use tomato basil. If you don't want to use ready-made spaghetti sauce, please don't substitute with canned diced tomatoes – they don't yield the same result. You can use plain tomato sauce and season it with some extra salt, garlic powder, onion powder and dried basil, if you prefer.
- Broth: Beef broth makes this a little richer and "beefier", chicken broth is milder. If you have neither, you can use water, but there will be less flavor.
Cooking tips
Scrape the bottom: After browning the beef and vegetables, make sure you scrape the bottom of the instant pot to remove any stuck bits. Otherwise you might trigger the "burn" warning during pressure cooking.
Do not stir! Really, you do not need to stir this before pressure cooking. Just follow the instructions closely and it will come out perfectly.
Spaghetti clumped together? This usually means they aren't fully cooked yet. Use kitchen tongs to gently break them up a bit (do not stir! just gently pull the stuck spaghetti apart a little) and pressure cook for 1-2 more minutes.
Cooking time: The cooking time can vary depending on the exact type and brand of spaghetti you're using.
For example, I used artisan spaghettoni when I took the photos for this recipe, and they took 10 minutes in the pressure cooker (the packet indicates 14 minutes cooking time on the stove). My regular old spaghetti I often use indicate a "normal" cooking time of 10 minutes for the store brand I get, and they take 6 minutes in the pressure cooker.
A great way to determine your cooking time is to check the package for the recommended cooking time for the stove, then reduce this number by 3-4 minutes and use this as your pressure cooking time.
Remember: It's better to start with less pressure cooking time if you're unsure. You can always close it again and pressure cook for another 2-3 minutes if your spaghetti aren't done yet. If you overcook the spaghetti, there is no way to fix it.
Serving: 1 serving Calories: 577 kcal Carbohydrates: 81 g Protein: 39 g Fat: 11 g Saturated Fat: 3 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Trans Fat: 1 g Cholesterol: 70 mg Sodium: 1962 mg Potassium: 1370 mg Fiber: 7 g Sugar: 14 g Vitamin A: 3892 IU Vitamin C: 17 mg Calcium: 89 mg Iron: 6 mg
Nutrition is an estimate.
More recipe information
Recipe first published on 01/13/2020. Updated with new photos, better text and slight improvements to the recipe on 06/01/2021.
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