This Instant Pot Skinny Spaghetti is the kind of weeknight meal that feels indulgent but lands light on the scale. Ground turkey sausage gives the sauce a savory, slightly spiced backbone without the heaviness of beef. Whole-wheat spaghetti adds nutty texture and fiber, while a no-sugar-added marinara and diced tomatoes keep things bright and tomato-forward. Best of all, everything comes together in the Instant Pot for minimal hands-on time and a pot-to-plate dinner in under an hour.

When I developed this recipe, I wanted something that would comfort like a Sunday night pasta but move fast enough for a busy week. The Instant Pot is perfect for creating depth of flavor quickly: the sausage browns and releases fat, the tomatoes simmer into a cohesive sauce, and the pasta cooks evenly right in the pot. The final result is a cozy bowl of spaghetti with a light, satisfying sauce that clings to each strand.

Why this version works

One-pot simplicity. Everything cooks in the Instant Pot, which means fewer dishes and less fuss.
Lean, flavorful protein. Ground turkey sausage provides savory richness while keeping the dish light.
Whole-wheat pasta. Swapping in whole-wheat spaghetti increases fiber and gives the dish a heartier texture.
Intense tomato flavor. A no-sugar-added marinara plus diced tomatoes create a bright, balanced sauce with no extra sweetness.

Ingredients

1 pound ground turkey sausage
1 pound whole-wheat spaghetti pasta
24 ounces marinara sauce jar, no sugar added
4 cups water
15 ounces diced tomatoes can

Taste and texture notes

The ground turkey sausage crisps slightly when sautéed, which brings a hint of caramelized flavor into the sauce. The whole-wheat spaghetti keeps its bite, so I recommend stirring a couple of times during the cooking process to prevent sticking. The combined tomato products—marinara and diced tomatoes—make a sauce that’s tomato-forward without being overly heavy or sweet. If you like more herb presence, finish with torn fresh basil or a sprinkle of dried oregano for aromatic lift.

Equipment

6-quart (or larger) electric pressure cooker/Instant Pot
Wooden spoon or heatproof spatula
Measuring cups
Can opener

Step-by-step Instructions

The following directions rewrite the original steps into clear, easy-to-follow stages while preserving the ingredient amounts. Read through once before starting so you have a sense of the timing.

Brown the turkey sausage.

Set the Instant Pot to the Saute function and let it heat for about one minute. Add the 1 pound ground turkey sausage to the pot. Use a wooden spoon or spatula to break the meat into small pieces. Cook, stirring frequently, until the sausage is browned and cooked through, about 5–7 minutes. If the sausage releases a lot of fat, you can spoon off and discard excess, leaving a small amount to help build flavor in the sauce.
Add the liquids and tomatoes.

Pour in the 24 ounces marinara sauce jar and the 15 ounces diced tomatoes can (undrained). Then add 4 cups water. Stir everything together, scraping the bottom of the pot to dislodge any browned bits so they don’t trigger a burn warning. The mixture should be well combined and mostly liquid so the pasta can cook evenly.
Add the spaghetti.

Break the 1 pound whole-wheat spaghetti pasta in half if necessary so it fits into the pot more easily. Place the spaghetti into the Instant Pot, pressing it down gently so it is mostly submerged in the sauce and liquid. Do not stir vigorously; instead, fan the pasta slightly so it layers in the pot. If any strands stick up above the liquid, press them down using a spoon so all the pasta is in contact with the sauce and water mixture.
Seal and pressure cook.

Close the Instant Pot lid and set the valve to the sealing position. Select Manual or Pressure Cook on high pressure. Cook for 6 minutes. Note: cooking time is based on whole-wheat spaghetti and the one-pot method; do not increase the time unless you prefer very soft pasta.
Quick release and check.

When the cook time ends, perform a quick release by carefully moving the valve to venting. Once the pin drops and the lid unlocks, open the pot. Use tongs or a long spoon to gently stir the pasta and sauce. The pasta will continue to absorb liquid as it rests; if it appears dry or undercooked, stir in up to 1/4 cup hot water and let sit for a minute or two.
Adjust seasoning and serve.

Taste the sauce and adjust salt and pepper as needed. If you like, stir in a handful of fresh herbs such as basil or parsley for brightness. Serve the Instant Pot Skinny Spaghetti immediately, portioned into bowls. Top with freshly grated cheese if desired.

Tips for success

If your Instant Pot develops a burn warning during cooking, cancel the cycle, stir to loosen the bottom, and add 2–4 tablespoons of water before resuming a short cook. Preventing the burn warning is often just a matter of making sure the bottom of the pot is clear of large browned bits before pressure cooking.
Stirring the spaghetti only once after pressure release prevents breakage and keeps the sauce from becoming gummy.
For a spicier profile, choose a seasoned turkey sausage or add a pinch of red pepper flakes while sautéing the sausage. For milder flavor, use plain turkey sausage and finish with herbs.
If you prefer a thicker sauce, remove the lid after pressure cooking and simmer on Saute for 2–3 minutes to reduce excess liquid. Stir frequently.

Make-ahead and storage

Leftovers keep well. Transfer cooled spaghetti to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water to loosen the sauce, or microwave in short intervals, stirring between each, until heated through. This recipe also freezes nicely: place cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving suggestions

This Instant Pot Skinny Spaghetti stands beautifully on its own, but you can pair it with a simple side salad or garlic-roasted vegetables for a fuller plate. A light drizzle of olive oil and a scattering of chopped fresh parsley or basil brightens the warm tomato flavors. For a creamier finish, stir in a spoonful of ricotta or a splash of milk when reheating individual portions.

Nutrition-conscious swaps and variations

Lower sodium: Use a low-sodium marinara and no-salt-added canned tomatoes, and taste before adding salt.
Extra veggies: Stir in a few cups of baby spinach or kale right after pressure cooking; the residual heat will wilt greens without extra cook time.
Different pasta: If you prefer regular semolina spaghetti, reduce the cook time by about 1–2 minutes (consult your pasta package and adjust). Whole-wheat has a slightly higher cook time and firmer texture.

Final thoughts

This Instant Pot Skinny Spaghetti hits that sweet spot between speedy and comforting. It’s an easy way to get a warm, satisfying pasta dinner on the table without lugging out multiple pots and pans. The combination of ground turkey sausage, whole-wheat spaghetti, two kinds of tomatoes, and a splash of water creates a reliable, flavorful weeknight staple. Make it as written the first time, then tweak the herbs, heat, and finishing touches to make it yours.

Ready to try it? Gather your 1 pound ground turkey sausage, 1 pound whole-wheat spaghetti pasta, 24 ounces marinara sauce jar no sugar added, 4 cups water, and 15 ounces diced tomatoes can, and let the Instant Pot do the work. You’ll have Instant Pot Skinny Spaghetti that’s simple, tasty, and true comfort in a bowl.

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Instant Pot Skinny Spaghetti

A quick, lighter spaghetti made in the Instant Pot with turkey sausage and whole-wheat pasta.

Prep Time10

Cook Time8

Total Time18

Servings: 8 servings

Ingredients

1 pound ground turkey sausage
1 pound whole-wheat spaghetti pasta break in half if needed to fit
24 ounces marinara sauce (jar, no sugar added)
4 cups water
15 ounces diced tomatoes (can)

Instructions

Set the Instant Pot to Sauté. Add the ground turkey sausage and cook, breaking it into small pieces, until fully cooked and no longer pink; drain any excess liquid.
Break the spaghetti in half if needed and layer it in the Instant Pot over the cooked sausage.
Pour in the marinara sauce, water, and canned diced tomatoes, making sure the pasta is submerged in the liquid.
Secure the lid and set the valve to sealed. Cook on Manual/High pressure for 8 minutes.
When the timer finishes, perform a quick (manual) release of the pressure. Remove the lid and stir the spaghetti thoroughly to combine.
Serve the spaghetti hot.