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Instant Pot Spaghetti Recipe

Easy, classic spaghetti cooked quickly in the Instant Pot with a simple beef tomato sauce.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 8 servings

Ingredients

  • 2 pounds ground beef
  • 1 teaspoon Stone House Seasoning
  • 1 teaspoon dried oregano
  • 28 ounce crushed tomatoes can
  • 4.5 cups water
  • 1 pound spaghetti noodles broken in half
  • 1/2 cup Parmesan cheese grated

Instructions

  • Set the Instant Pot to Sauté and add the ground beef.
  • Cook, breaking up the meat with a wooden spoon, until browned throughout, about 5 minutes.
  • Turn off Sauté and drain excess fat from the pot.
  • Stir in Stone House Seasoning, dried oregano, crushed tomatoes, and 4 1/2 cups water until combined.
  • Lay the broken spaghetti noodles on top of the meat and sauce, pushing them down so they are mostly submerged; add a little more water if needed to cover the noodles.
  • Secure the lid and cook on High Pressure for 8 minutes.
  • When the cook time completes, perform a quick release of the pressure according to the Instant Pot instructions, then remove the lid.
  • Stir the spaghetti thoroughly to combine sauce and noodles.
  • Serve portions topped with grated Parmesan cheese.

Equipment

  • Instant Pot
  • Wooden Spoon
  • Colander

Notes

  • Allow cooked food to cool before refrigerating.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • To freeze, cool completely and portion into freezer-safe containers for up to 2 months.
  • Thaw overnight in the refrigerator before reheating.