Instant Pot Spaghetti

This tasty Instant Pot Spaghetti combines Italian Sausage, onions, garlic, a few herbs and spices, spaghetti noodles, and marinara sauce into a one-pot delicious meal that is ready in less than twenty minutes. We just love how delicious this dish tastes and how incredibly easy it really is. This simple no-boil recipe is quick, easy, and budget-friendly. 

I love to serve this with one of my many salads. I usually decide which one based on time and cravings. But my favorite way to serve it is with Italian chopped salad and garlic bread.

How to make Spaghetti in the instant pot pressure cooker

Start by adding a little olive oil to the instant pot. Then turn the pot to saute and add the Italian Sausage. Use a spoon to break it up and brown it. About halfway through the browning process, add the onion and continue cooking until the sausage is browned and the onions are soft. Then turn the instant pot off and add the garlic, marjoram, thyme, and crushed red pepper to the meat mixture. Continue cooking with the residual heat while stirring constantly.

Then pour in half of the water, followed by the spaghetti. Next, pour in the rest of the water and the marinara making sure the pasta is down in the liquid. Seal the instant pot and pressure cook on high pressure for about 7 minutes. When it is done cooking, use the quick-release button. Then open the instant pot and, using a wooden spoon or plastic spoon, stir the pasta to combine.

Recipe notes and helpful tips

• You can substitute ground beef, ground turkey, or ground chicken for the Italian sausage.
• Turn off the instant pot before adding the garlic, marjoram, thyme, and red pepper. Stir continuously and let the residual heat cook the garlic and herbs.
• Add half the water after cooking the sausage, onions, garlic, and herbs. Scrape the bottom of the pot well to remove any bits from the bottom of the pot. This will help avoid any BURN warning from the instant pot.
• Break the spaghetti in half so it will fit in the pot, and arrange the spaghetti in a criss-cross pattern as you put it in the pot. See the picture above. This will keep it from sticking together.
• Do not stir the pasta before cooking. Leave it in layers. Stirring it will make it sticky and gummy, so avoid doing that.
• Make sure the cooking time is complete before pressing the quick release. On the flip side, let the pressure off after it is done cooking by pushing the quick-release button.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze for up to 3 months in a sturdy freezer container. For best results, cook the pasta al dente so it does not become overcooked when reheated. Thaw in the fridge overnight and reheat in the microwave or on the stovetop.

Flavor variations and add-ins

Cheese – add Parmesan, Romano, Fontina, Asiago, or Mozzarella. Sprinkle on after cooking. If more of a melt is desired, sprinkle it on while the pot is on warm. Replace the lid and let the cheese melt.

Add a little heat – add a little cayenne pepper, red pepper flakes, freshly ground black pepper, or a little more crushed red pepper.

Add a little fat – add a couple of tablespoons of butter or a small scoop of ricotta cheese to give it a silky-rich texture and to balance out the acidity from the tomatoes.

Other pasta recipes you will love

Instant Pot Spaghetti with Meat Sauce

A delicious Instant Pot Spaghetti recipe with Italian Sausage made in less than twenty minutes with simple ingredients, many of which you may already have on hand. 

5 from 3 votes

Print Pin Rate

Course: main meal pasta

Cuisine: American

Prep Time: 3 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Calories: 820kcal

Author: Beth Pierce

Ingredients

• 1 ½ tablespoons olive oil
• 1 lb. Italian Sausage
• ½ sweet onion finely chopped
• 2 cloves garlic minced
• 1 tablespoon dried marjoram
• ½ tablespoon dried thyme
• ¼ teaspoon crushed red pepper
• 2 ½ cups water
• 12 ounces spaghetti
• 32 ounces marinara sauce or spaghetti sauce
• Kosher salt and fresh ground black pepper
• Grated Parmesan Cheese optional

Instructions

• Add the olive oil to the instant pot. Turn the pot to sauté and add the Italian Sausage. Brown the sausage breaking it up as you go. Halfway through the browning process, add the onion and continue cooking until the sausage is browned and the onions are soft.
• Turn the instant pot off and add the garlic, marjoram, thyme, and crushed red pepper. Continue cooking with the residual heat while stirring constantly for 2 minutes. 
• Pour in 1 1/4 cups water.  Break the spaghetti in half and place in the pot crisscrossing the pasta as seen in the picture. Pour in 1 1/4 cups water and the marinara sauce making sure the pasta is down in the liquid.
• Cook on high pressure for 7 minutes. When it is done, use the quick-release valve and open the instant pot. Stir the pasta to combine.  Season with salt and pepper to taste.  For best results, serve promptly. 

Video

Notes

• You can substitute ground beef, ground turkey, or ground chicken for the Italian sausage.
• Turn off the instant pot before adding the garlic, marjoram, thyme, and red pepper. Stir continuously and let the residual heat cook the garlic and herbs.
• Add half the water after cooking the sausage, onions, garlic, and herbs. Scrape the bottom of the pot well to remove any bits from the bottom of the pot. This will help avoid any BURN warning from the instant pot.
• Break the spaghetti in half to fit in the pot, and arrange the spaghetti in a criss-cross pattern as you put it in the pot. See the picture above. This will keep it from sticking together.
• Do not stir the pasta before cooking. Leave it in layers. Stirring it will make it sticky and gummy, so avoid doing that.
• Make sure the cooking time is complete before pressing the quick release. On the flip side, let the pressure off after it is done cooking by pushing the quick-release button.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze for up to 3 months in a sturdy freezer container. For best results, cook the pasta al dente so it does not become overcooked when reheated. Thaw in the fridge overnight and reheat in the microwave or on the stovetop.

Nutrition

Calories: 820kcal | Carbohydrates: 79g | Protein: 30g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 86mg | Sodium: 1920mg | Potassium: 1190mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1079IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 6mg

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