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Instant Pot Spaghetti
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After making spaghetti this way you'll never go back to traditional methods! Start by browning the meat, onion, and garlic. Then add the uncooked pasta along with the remaining ingredients. Set the cook time and dinner will be ready before you know it.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
18 reviews
3 comments
ingredients
2 tablespoons olive oil
1 pound ground beef
1 cup chopped onion
1 clove garlic, mashed
2 cans (8 ounce size) tomato sauce
2 cups dry red wine
1 cup water
1 pound spaghetti pasta, uncooked
1 1/2 teaspoon chili powder
1 1/2 teaspoon salt
1/4 cup grated Parmesan cheese
directions
Heat the pressure cooker, using the saute mode if it has one, and add the oil.
Lightly brown the ground beef, onion, and garlic in the pressure cooker, stirring occasionally to break up the meat.
Add the tomato sauce, red wine, water, pasta, chili powder, and salt. Stir well so the ingredients mix and the pasta is coated in sauce. If the spaghetti is too long, break it up before adding.
Close the cover and lock in place. Bring to high pressure and cook for 7 minutes for well done spaghetti or 6 minutes for al dente.
Use the quick release method to release the pressure from the pressure cooker. Stir the cheese into the spaghetti before serving.
recipe tips
For extra flavor, add Italian seasoning or dried herbs along with the chili powder.
Make sure to break the spaghetti in half if needed to make sure it fits in the pot.
Adjust the amount of water based on how saucy you like your pasta; less water yields a thicker sauce.
Experiment with different cheeses; mozzarella or Ricotta can also be delicious additions.
Use fresh herbs like basil or parsley to finish the dish for added flavor.
common recipe questions
Can I use a different type of meat?
You can substitute ground beef with ground turkey, chicken, or even plant-based proteins like lentils or meat alternatives for a vegetarian version.
What if I don't have dry red wine?
If you don't have dry red wine, substitute it with more water or broth, tomato juice or thinned tomato sauce, or use a splash of vinegar mixed with water to add some acidity.
What type of pasta can I use?
While this recipe specifies spaghetti, other long pasta varieties like fettuccine or linguine can also be used. You can also use shorter pasta such as rotini or elbow macaroni. Just adjust the cooking time if needed.
How do I know if the pasta is done?
Check the pasta after the cooking time indicated; it should be tender with a slight bite (al dente). If it's not quite done, you can always cook it for another minute or two.
Can I add vegetables to the recipe?
Feel free to add vegetables like bell peppers, mushrooms, or spinach.
How should I store leftovers?
Store leftover spaghetti in airtight containers in the refrigerator for up to 3-4 days. Allow it to cool before sealing.
Can leftovers be frozen?
Yes, this dish freezes well. Cool completely, portion it into freezer-safe containers, and store for up to 2-3 months. Thaw overnight in the fridge before reheating.
How do I reheat leftovers?
Leftovers can be reheated in a saucepan on the stovetop or in the microwave. Add a little liquid if the pasta seems dry.
What is the difference between quick release and natural release?
Quick release means turning the valve on the pressure cooker to immediately release steam, while natural release allows the pressure to decrease naturally, which can take longer and can continue to cook the food.
Can I make this dish without a pressure cooker?
Yes, if you don't have a pressure cooker, you can make this dish in a regular pot. Simply cook the meat and onions, add the liquids and pasta, and simmer until the pasta is fully cooked.
My Instant Pot doesn't have a "high pressure" setting, will it work in it?
Yes, regular pressure cookers that don't have all the extra features that the Instant Pot has usually have high and low pressure settings. The Instant Pot cooks on high pressure when using the pressure cook setting so it will work just fine.
tools needed
Pressure Cooker: For cooking the spaghetti in one pot by combining all the ingredients and maintaining high pressure.
Measuring Cups and Spoons: For measuring out the olive oil, chopped onion, water, and other ingredients.
Cutting Board: To provide a stable surface for chopping the onion and mashing the garlic.
Sharp Knife: For finely chopping the onion and mashing the garlic clove.
Spatula or Wooden Spoon: For stirring the ingredients in the pressure cooker, especially when browning the meat and mixing everything together.
Grater (optional): If using a block of Parmesan cheese, a grater may be needed to grate the cheese before adding it to the dish.
what goes with it?
Garlic Bread: Serve warm, buttery garlic bread alongside your one-pot spaghetti to soak up all that delicious sauce.
Mixed Green Salad: A simple, fresh mixed green salad with a light vinaigrette can balance the heartiness of the spaghetti.
Parmesan Crisps: Top your spaghetti with baked Parmesan crisps for a crunchy texture contrast.
Roasted Vegetables: Roast seasonal vegetables like zucchini, bell peppers, and asparagus to serve on the side. Their sweetness and char will complement the robust flavors of the spaghetti.
Sauteed Spinach: Quickly sauteed spinach with garlic and olive oil can add a burst of color and nutritional value. The slight bitterness of the spinach will provide a nice contrast to the richness of the dish.
Crushed Red Pepper Flakes: For those who enjoy a kick, offering crushed red pepper flakes at the table allows guests to customize their spice level.
Chili Flavored Oil: Drizzle some chili-infused olive oil over the top before serving for an enticing finish. The oil adds a glossy sheen and a hint of heat.
beverage pairings
Wine Pairings
Chianti: With its bright acidity and cherry notes, it can cut through the richness of the meat and bring out the tomato flavors. Look for one with a hint of herbal or earthy undertones.
Merlot: If you're after something a tad softer, a Merlot with its smooth texture and fruity profile can be a friendly sidekick to your one-pot spaghetti. Opt for one that has hints of plum and soft vanilla.
Sangiovese: This medium-bodied wine packs a fruity punch with flavors of cherry and raspberry, plus a touch of spice that'll harmonize beautifully with the chili powder. Seek out one with balanced acidity.
Cabernet Sauvignon: A bold choice, this wine has the muscle to stand up to the beef and chili powder while offering blackcurrant and a touch of oak.
Other Alcohol Pairings
Beer: A hoppy IPA brings a zesty contrast that cuts through the richness while enhancing your meal's flavors with its citrusy notes. Look for one that's not overly bitter so it complements, rather than competes.
Red Ale: A red ale with malt sweetness and caramel undertones can add a nice depth to the dish without overshadowing it.
Non-Alcoholic Pairings
Sparkling Grape Juice: For a fizzy twist, sparkling grape juice offers sweetness and effervescence that can brighten up the savory dish without overwhelming it.
Tomato Basil Mocktail: Mix tomato juice with a splash of balsamic, some chopped basil, and maybe a pinch of salt for a fun, savory drink that complements the spaghetti's flavors.
Herbal Iced Tea: Brew a chilled herbal tea like chamomile or mint for a refreshing contrast to the rich pasta.
nutrition data
628 calories, 23 grams fat, 66 grams carbohydrates, 26 grams protein per serving.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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reviews & comments
June 26, 2020
I make this in my instant pot at least once every two weeks. So easy and easy to change up based on mood. I've used ground beef, sausage, ground turkey - all work fine. Pasta cooks nicely but I do break it up too.
June 29, 2019
I make this on a regular basis. I don't add wine. Instead I use a jar if spaghetti sauce. Sometimes I throw in extra veggies..just depends what I have lying around.
March 24, 2019
I changed the recipe to use a 30 oz can of tomato sauce and cut the wine to only 1 cup. I make this recipe often, love it.
October 14, 2018
Sticky, horrible mess. The pasta never cooked so the cooking time went from 7 minutes to 21 minutes and left with goopy, starchy, sticky pasta. Would not recommend this recipe at all and, upon further research, note that spaghetti is not recommended as a pasta to be used in pressure cookers for this reason.
The recipe works just fine for us, never uncooked or sticky pasta. Make sure the pasta is stirred well into the sauce though - maybe that was the problem? It should be well coated in the sauce before bringing the pressure up.
March 11, 2018
That was the best spaghetti ever turn out prefect !!!
January 21, 2018
I used ground turkey browned in olive oil minced garlic, onion, celery seeds and some chopped parsley. 3/4th box whole wheat pasta,mixed in a 16oz can of spaghetti sauce and 1 cup of water. Cooked 6 mins.on my rice setting.... added some grated cheeses to top it off.
November 13, 2017
This this turned out great. I had mild Italian sausage on hand and use that instead of hamburger. It was a little salty for me, so I will decrease the salt by half a teaspoon next time. I also had problems coding all of the pasta in liquid , so next time I will try to toss the dry pasta in the liquid before I add it to the pot. As some of my spaghetti did Clump up a little bit. My kids looked at it at first and asked why it looks so dark and that it looked yucky. But they tasted it and they loved it and asked for seconds. I will definitely be making this again!
June 29, 2017
Hi Guys - overall we love this - our only problem is that for us, the Instant Pot never seals! It has a new seal (and is set to seal!) and works fine for any other recipe we try, but for this one it just carries on steaming like an old train and invariably the bottom layer of spaghetti is burnt onto the bowl. Any suggestions on how we could fix this one issue with the recipe would be VERY welcome! Thanks, Matt.
It may be that this recipe contains too much liquid or makes too much for your size instant pot. Make sure that the liquid/quantity fits with the manufacturer's guidelines.
May 27, 2017
Did not care for flavor profile. Wine overwhelmed tomato sauce. Not tomato flavor at all. Added basil. Texture was great, but recipe needs tweaking.
The kind of wine you use will GREATLY affect the outcome of a recipe. Make sure to only use wine that you'd also drink - never, ever, use cooking wine. It doesn't have to be expensive wine, just enjoyable. If you don't like a wine flavor, go for a milder red wine next time. Most liquor stores have knowledgeable staff that can help you pick out a wine that will suit your tastes.
I have a question about cooking time. For this recipe it called for 6 min. for 6 serving. when the number of serving change to 12 or 18 do you change the time to 12 and 18 Min?
You don't need to adjust the cooking time. The pressure cooker will take longer to come to pressure and longer to release pressure with more ingredients but you do not need to adjust the actual cooking time (the pressure cooker adjusts everything for you)
May 12, 2017
First attempt at pressure cooker pasta. Went great! I love that it makes the sauce kind of silky and creamy since the starchy pasta cooking water is still there. I used a quart of home canned tomato sauce and a cup of bone broth for my liquid. A 13.5 oz box of whole wheat pasta and I threw in a half cup or so of diced red peppers to the saute. Broke the pasta in half to fit in pot. 6 min high, 1 min rest and QR.
April 29, 2017
Mine didn't work out.....I used too much water....mushy And gave too much time......but I'm learning.
February 23, 2017
This has become my go to quick meal. I swap chili powder for basil and increase the garlic to two large cloves.
Can you double the recipe in a 6qt pressure cooker? I'm new to pressure cooker cooking and I still don't understand how much I can put in one
Here's a good rule of thumb for how much you can put in a pressure cooker: for recipes that expand (rice, pasta, beans, or anything that would foam a lot) never fill it more than 1/2 full. For anything else, 2/3rds full is usually a safe bet. Also keep in mind the minimum liquid requirements needed to create steam. Your owner's manual should specify that.
December 21, 2016
My spaghetti turned out great, thanks for the help. :)
May 23, 2016
quick and great tasting..
i'm doing this tonight. i'm new to pressure cooking and can't wait to cook spaghetti in under 10 minutes. i'll let y'all know what happens.
December 4, 2014
Really helpful.
April 15, 2014
Thank you for this recipe. I had never done pasta in my pressure cooker before and needed a base recipe. It was very helpful. I have made spaghetti this way several times now, perfecting the recipe. I am using a Cuisinart 6 qt. electric pressure cooker. I find that there is not enough liquid in the recipe for the amt. of pasta. I had to decrease the pasta to 1/2 lb. and increase the liquid to 1 14.5 oz. can of tomato sauce, and 1 14.5 oz. can diced tomatoes along with the wine (sometimes I used broth) and the water. If I don't use the additional liquid, the pressure cooker wants to shut off as not enough liquid. Also, the sauce is not moist enough and the pasta does not cook. I always use the same thickness of spaghetti (thin). If the sauce seems a little watery, I just let it simmer for about 4-5 minutes and then have very nice sauce. I would like some additional spices but my husband enjoys this recipe without the added spice. The pasta does not stick in clumps if soaked in the water & wine for a few minutes before adding to the meat mixture. Thanks again. It is so much easier to make spaghetti this way, and I think it tastes much better!
September 23, 2013
My first time cooking pasta in the pressure cooker - and I'm pleased to say it was a success! I did only use 13 ounces of pasta, not a full pound (because it's almost impossible to find a one pound box of pasta anymore). Next time I'd break up the pasta more (I broke it in half). Some of the pasta stuck together but for the most part it turned out really well. The recipe doesn't say what PSI to cook it at but I cooked it on high pressure for 7 minutes and that was good.
March 13, 2008
I have an electric Wolfgang Puck PC, browned lean hamburg first, then added chicken broth, pasta sauce, garlic, threw in some left over picante sauce, fresh herbs and cooked for 6 minutes, brought it down quickly. Great,sooo easy! incredibly easy!