This Instant Pot Spaghetti with Ground Beef is the easiest spaghetti recipe you’ll ever make! Covered in flavourful meaty sauce, this Instant Pot Spaghetti works as a simple weeknight dinner or as a meal prep!
Instant Pot Spaghetti = All Time Comfort Food
So, I bought a new stove. I’m a gas stove kinda gal so when the house we bought came with an old electric stove top, I knew it had to go. Due to the switch, I needed a gas pipe installed for the new stove which meant that for over 5 days between the stove’s arrival and the pip installation, I did not have a stove to work with.
Between being stressed out about the switch, the scheduling of everything, and H being gone, I needed a big bowl of comfort food. Luckily, for me, I got an Instant Pot and it has my back when it comes to comfort foods.
In next to no time, I was able to whip up a big bowl of spaghetti with meat sauce with enough leftover for lunch for days thanks to the Instant Pot!
Since then, I’ve made it a couple more times and after sharing it on IG stories, I thought I’d share on the blog as well! Here’s how you can quickly and easily make Instant Pot Spaghetti with Ground Beef at home yourself!
What You’ll Need to Make Instant Pot Spaghetti
- ground beef: at least 70% lean to avoid having to drain out fat in the Instant Pot
- salt
- oregano: I used dried
- garlic: the more the better!
- basil: I used fresh basil that I had frozen from my basil plant. sub for dry if you don’t have any on hand!
- spaghetti: broken in half as full spaghetti strands won’t fit in the Instant Pot
- chicken stock (or beef, vegetable, etc): stock adds more flavour to the pasta dish than water does so I recommend you use that instead.
- spinach
- crushed tomatoes
- optional: parmesan for topping
How To Use the Instant Pot To Make Spaghetti with a Meaty Sauce
On sauté mode, brown your beef in the Instant Pot.
Next add in the salt, oregano, and basil. Give it a mix.
If there are any brown spots in the liner that needs to be deglazed, add a little bit of stock to deglaze it (scrape with a wooden spoon) before turning off sauté mode. If not, layer your spaghetti noodles in fanned out batches on top of your beef. Be sure to have each batch of noodles facing in a different direction to prevent them from clumping together. If you are unsure of what I mean, the video on the page to see how I do it. Please note that if you have an ad blocker on, the video will not show.
Pour in the stock, layer spinach on top of the noodles, and then pour the crushed tomatoes on top of everything. Do not mix. Gently pat the sauce to make sure it’s spread evenly across the spinach.
Place your lid on, set your valve to seal, and set your Instant Pot on manual for 6 minutes. When done, Natural Pressure Release for 5 minutes before quick releasing.
Using tongs, mix everything together, and serve with parmesan if desired.
How To Store Instant Pot Spaghetti
Fridge: I store my spaghetti in an airtight container for up to 4 days.
Freezer: I like to serve my spaghetti in one cup portions so I can grab single servings as needed straight from the freezer. I use Souper Cubes to help with that. To cook from frozen, you can either thaw in the fridge the night before, microwave on high in the microwave until it’s ready, or reheat it from frozen on the stove top with a bit of liquid.
What to Serve with Instant Pot Spaghetti and Beef
Troubleshooting This Instant Pot Spaghetti
What to do if your spaghetti clumps? This happened to me the first time I made Instant Pot Spaghetti and didn’t think to fan out my noodles. When I made chicken Alfredo, clumping wasn’t an issue but for some reason, my spaghetti was! So to work around it, I’d fan it out in all different directions for every layer. To save the spaghetti if it clumps, place your Instant Pot on sauté mode.
Is your sauce too liquidy after you’ve opened your liquid? Not to worry, once you’ve started mixing everything together, the sauce comes together! If it doesn’t, adding in parmesan and mixing it will thicken the sauce.
Have a vegetarian guest? Skip the beef and swap the stock for vegetable stock!
Do not mix your sauce and stock! Layering helps prevents the burn message from showing up when cooking spaghetti in your Instant Pot.
I’ve only tested this recipe using a Duo Plus 9 in 1 Instant Pot (6 qt). Adjustments may be required for larger or smaller models.
Instant Pot Spaghetti
Ingredients
- 1 lb ground beef
- 1 tsp salt
- 1 tsp oregano, dried
- 4 cloves garlic, minced or cut roughly
- 5-8 basil leaves, or 1 tsp dried basil
- 200 grams spaghetti noodles, approximately
- 2 cups chicken stock, or beef, vegetable, etc
- 1-1.5 cups spinach
- 1 can crushed tomatoes, 796 mL
- optional: parmesan for topping
Equipment
Instructions
- On sauté mode, brown your beef in the Instant Pot.
- Next add in the salt, oregano, and basil. Give it a mix.
- If there are any brown spots in the liner that needs to be deglazed, add a little bit of stock to deglaze it (scrape with a wooden spoon) before turning off sauté mode. If not, layer your spaghetti noodles in fanned out batches on top of your beef. Be sure to have each batch of noodles facing in a different direction to prevent them from clumping together.
- Pour in the stock, layer spinach on top of the noodles, and then pour the crushed tomatoes on top of everything. Do not mix. Gently pat the sauce to make sure it’s spread evenly across the spinach.
- Place your lid on, set your valve to seal, and set your Instant Pot on manual for 6 minutes. When done, Natural Pressure Release for 5 minutes before quick releasing.
- Using tongs, mix everything together, and serve with parmesan if desired.
Nutrition
MORE INSTANT POT RECIPES TO TRY!
- Instant Pot Korean Inspired Spicy Chicken Noodle Soup
- Instant Pot Beef and Pasta (Beefaroni)
- Instant Pot Corn on the Cob
- Instant Pot Potato Soup
- Instant Pot Navy Beans
Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: carmy@carmyy.com
Linda Schauf
This spaghetti was fantastic! And so easy to make!
Carmy
Thank you Linda! So glad you enjoyed!!