This recipe transforms a classic spaghetti dish into a rich, hearty experience using lean ground beef, fresh garlic and onions with a zesty marinara sauce. Infused with Italian seasonings, this comforting pasta offers balanced taste and a lovely blend of flavors that will have you rethinking your usual spaghetti routine.

Jump to Recipe

I recently discovered a way to cook spaghetti that is both quick and easy, and honestly, you probably won’t go back to cooking spaghetti any other way. I used 1 lb of uncooked spaghetti, 2 tbsp olive oil, and 1 lb lean ground beef which gives a solid protein boost while keeping it lean.

I also tossed in a small diced onion (about 1 cup) and 3 garlic cloves minced to lift up the flavor. The nutritional value hits right with a mix of carbs and lean protein, making it a balanced meal.

I seasoned everything with salt, a pinch of black pepper and 1 tsp dried Italian seasoning. After browning the beef, I added a 24 oz jar marinara sauce and 2 cups water.

This pressure cooker pasta meal is super convenient when you’re short on time, and the subtle heat from optional red pepper flakes adds a nice kick. Grated Parmesan cheese on top takes it to the next level.

Enjoy!

Why I Like this Recipe

I like this recipe because it’s super simple and quick to make, even when I’m in a rush. The Instant Pot does all the work for me and cleanup is almost nonexistent. I also love the flavor combination – the beef, garlic, onion, and marinara sauce just blend together so well that I never want to try anything else. Plus, it’s a one pot wonder which means less dishes, and I appreciate that especially after a long day. Lastly, the taste is so comfortin and familiar that it always makes me feel at home every time i cook it.

Ingredients

Print Recipe (No Advertisments)

Spaghetti: Hearty carbs fueling energy; soft texture that soaks up yummy sauce.
Olive Oil: Healthy fat boosting smooth flavor; adds richness and antioxidants.
Lean Ground Beef: Rich protein source; low fat meat providing vitamins and iron.
Onion: Extra fiber and vitamins; naturally sweet and savory in texture.
Garlic: Adds sharp flavor and natural spice; boosts health with antioxidants.
Italian Seasoning: Mix of herbs enhancing aroma; a splash of Mediterranean zest.
Marinara Sauce: Tangy tomato base, rich in lycopene; balances hearty meats and spices.
Crushed Red Pepper Flakes: Adds a hint of heat; enhances spice levels and flavor boldness.
Parmesan Cheese: Savory and salty; perfect finishing touch that melts and enriches taste.
Water/Beef Broth: Liquid base aiding pasta cooking; intensifies flavors and creates tender noodles.

Ingredient Quantities

1 lb spaghetti (uncooked, broken in half)

2 tbsp olive oil

1 lb lean ground beef

1 small onion, diced (about 1 cup)

3 garlic cloves, minced

1 tsp salt, plus extra to taste

1/2 tsp black pepper

1 tsp dried Italian seasoning

24 oz jar marinara sauce

2 cups water (or beef broth for more flavor)

Optional: 1/4 tsp crushed red pepper flakes

Optional: Grated Parmesan cheese for serving

How to Make this

Print Recipe (No Advertisments)

1. Press the saute button on your Instant Pot and add 2 tbsp of olive oil. Let it heat up for a minute or so.

2. Add 1 lb lean ground beef, diced small onion and minced garlic to the pot. Cook until the beef is browned and the onions soft, stirring occasionally.

3. Season the beef with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried Italian seasoning. If you’re using red pepper flakes, toss in 1/4 tsp now.

4. Press cancel to stop the saute mode. Then add the 24 oz jar of marinara sauce to the pot and stir well into the meat.

5. Break the 1 lb spaghetti in half and add it to the pot. Pour in 2 cups water (or beef broth if you want more flavor) making sure the spaghetti is mostly submerged.

6. Carefully give it a gentle stir to help the sauce mix with the noodles, but try not to break the pasta too much.

7. Secure the lid on the Instant Pot and set the valve to Sealing. Select Manual or Pressure Cook and set the timer for 8 minutes.

8. Once the cooking time is up, do a Quick Release by carefully turning the valve to Venting to release all the steam.

9. Give everything a good stir, taste and adjust the extra salt if needed, and serve hot with some grated Parmesan cheese on top if you want to. Enjoy your meal!

Equipment Needed

1. Instant Pot with Saute and Pressure Cook functions
2. Spatula or wooden spoon for stirring
3. Cutting board
4. Sharp knife for dicing the onion and mincing the garlic
5. Measuring cup (for 2 cups of liquid) and measuring spoons set (for salt, pepper, Italian seasoning, and red pepper flakes if using)
6. Optional: Grater if you plan on topping with Parmesan cheese

FAQ

Q: How long do I cook the spaghetti in the Instant Pot?

You gotta cook it on high pressure for about 8 minutes, then do a quick release. Sometimes it might take an extra minute or two so keep an eye on it.

Q: Do I really have to break the spaghetti in half?

Yeah, its pretty important to break them so they fit around in the pot and cook evenly. Just break 'em roughly; exactness isnt required.

Q: Can I use beef broth instead of water?

Totally! Beef broth works great and adds extra flavour to the sauce so its definitely worth a try.

Q: What can I do if I want it spicier?

If you're into some heat, add a pinch of crushed red pepper flakes after cooking. Adjust to your taste.

Q: Should I brown the ground beef and onions before pressure cooking?

Yup, its best to saute the beef with onions and garlic in the pot first. This step really builds up the flavor even though it makes the recipe a bit longer.

Yes, You Can Cook Spaghetti In An Instant Pot Recipe Substitutions and Variations

If you’re short on olive oil, you can easily use canola oil or even some melted butter instead.
If you only have ground turkey or chicken instead of lean ground beef, those work pretty well.
If you dont have a small onion, try using a red onion or even shallots in its place.
Don’t have dried Italian seasoning? Mix together a pinch of dried basil, oregano, and thyme for a similar flavor.
If marinara sauce isn’t available, crushed tomatoes combined with a little tomato paste can do the trick.

Pro Tips

1. Try using beef broth instead of water if you want the sauce to be extra flavorful so the pasta really soaks up the rich taste.
2. Make sure you brown the meat and let the onions cook a bit longer to get that extra caramelized flavor even if it takes a few extra minutes.
3. Be careful when stirring after the quick release because you dont want to break up the spaghetti too much; a gentle stir goes a long way in keeping the noodles intact.
4. Always taste and adjust the seasonings at the end – sometimes a little extra salt or red pepper flakes can really bring the dish together.

Yes, You Can Cook Spaghetti In An Instant Pot Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

444

kcal

Equipment: 1. Instant Pot with Saute and Pressure Cook functions
2. Spatula or wooden spoon for stirring
3. Cutting board
4. Sharp knife for dicing the onion and mincing the garlic
5. Measuring cup (for 2 cups of liquid) and measuring spoons set (for salt, pepper, Italian seasoning, and red pepper flakes if using)
6. Optional: Grater if you plan on topping with Parmesan cheese

Ingredients

1 lb spaghetti (uncooked, broken in half)
2 tbsp olive oil
1 lb lean ground beef
1 small onion, diced (about 1 cup)
3 garlic cloves, minced
1 tsp salt, plus extra to taste
1/2 tsp black pepper
1 tsp dried Italian seasoning
24 oz jar marinara sauce
2 cups water (or beef broth for more flavor)
Optional: 1/4 tsp crushed red pepper flakes
Optional: Grated Parmesan cheese for serving

Directions

Press the saute button on your Instant Pot and add 2 tbsp of olive oil. Let it heat up for a minute or so.
Add 1 lb lean ground beef, diced small onion and minced garlic to the pot. Cook until the beef is browned and the onions soft, stirring occasionally.
Season the beef with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried Italian seasoning. If you're using red pepper flakes, toss in 1/4 tsp now.
Press cancel to stop the saute mode. Then add the 24 oz jar of marinara sauce to the pot and stir well into the meat.
Break the 1 lb spaghetti in half and add it to the pot. Pour in 2 cups water (or beef broth if you want more flavor) making sure the spaghetti is mostly submerged.
Carefully give it a gentle stir to help the sauce mix with the noodles, but try not to break the pasta too much.
Secure the lid on the Instant Pot and set the valve to Sealing. Select Manual or Pressure Cook and set the timer for 8 minutes.
Once the cooking time is up, do a Quick Release by carefully turning the valve to Venting to release all the steam.
Give everything a good stir, taste and adjust the extra salt if needed, and serve hot with some grated Parmesan cheese on top if you want to. Enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.