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Learn how to make easy instant pot spaghetti with meat sauce for dinner in less than 30 minutes! It’s all made in one pot and super simple from start to finish. Follow these steps for perfectly cooked noodles!
Looking for more Italian recipes? Try gluten-free meatballs, creamy spaghetti chicken, or gluten-free sheet pan pizza next.
Why use the Instant Pot for spaghetti?
Not only is it easy to make, but it’s more delicous than the traditional method of making spaghetti.
Typically, you’d need several pots and a collander to make the pasta and meat, but with spaghetti in the instant pot you make everything together in one pot. AKA less pots to clean:)
Additionally, the noodles are cooked right with the meat and sauce so it gives them even more flavor and the pressure cooker cooks them perfectly to al dente.
How do you cook spaghetti noodles in the instant pot?
To make al dente spaghetti noodles in the instant pot, you’ll cook them directly with the sauce.
Add some water to the meat sauce then top with the noodles and finish with more water on top. Do your best not to mix the noodles or you could end up with gummy noodles that get stuck together.
Close the lid, move the vent to sealing and pressure cook on high for 8 minutes. It will take about 10 minutes to come to pressure then start counting down. When it’s done, quick release the steam and serve immediately.
No draining or straining required!
Can spaghetti be gluten free?
With all the awesome brands out there now it’s easy to make pasta gluten free, including spaghetti.
This recipe was tested with a chickpea based spaghetti as well as a brown rice spaghetti and they both worked great.
Most pasta sauces are gluten free , but double check the label before buying! My favorite is Delallo because it’s also free from any added sugar.
If you need meatballs to go with your pasta, we have an easy gluten-free meatball recipe to try!
More gluten free pasta recipes:
If you love this recipe, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
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- Sweet potato gnocchi
Instant pot spaghetti [gluten free]
Save this Recipe!
Ingredients
- 1-2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic minced
- 1 lb ground beef
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried basil
- 2 cups water divided
- 1-24 ounce jar marinara sauce no sugar added (I like Delallo)
- 12 ounces spaghetti I like gluten free brown rice or chickpea spaghetti
Optional for serving:
- Parmesan
- Fresh chopped basil
- Red pepper flakes
Instructions
- Turn the instant pot to saute mode. Add the olive oil and allow to heat for 1-2 minutes. Add the onion and cook for 1-2 minutes until transluscent then add the garlic and cook for another minute until fragrant.
- Add the ground beef and use a wooden spoon to break the beef up into small chunks. While it’s cooking, add the salt, garlic powder, onion powder and dried basil. Continue cooking the beef until completely brown and no pink remains, about 5 minutes total.
- Turn saute mode off and add 1 cup of water, stirring with a wooden spoon to remove any brown chunks from the bottom of the instant pot. Add the pasta sauce and stir well.
- Break the uncooked spaghetti in half so it fits in the instant pot and place on top of the pasta sauce, meat and water. Do not stir. Add the remaining cup of water on top of the uncooked pasta and do not stir.
- Close the lid of the instant pot and make sure the knob is set to “sealing.” Set the pressure cooker to high (manual) for 8 minutes. It will take about 8-10 minutes to come to pressure then start counting down.
- When the timer goes off, use a wooden spoon or towel to quick release the pressure valve. To do this, turn the valve from “sealing” to “venting.” Open the lid and serve immediately with parmesan, basil or red pepper flakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy easy and so delicious!
I’m not a fan of gluten free pasta but I have a wheat allergy in my family. I made this recipe with Barilla gluten free pasta and will say it got high praise all around.
This is my all time favorite, go to easy week night meal! My kids love it and my husband thinks I’m making fancy spaghetti and it’s SO easy! I use Ronzoni brand thin, gluten free noodles, I have used banza spirals as well. It always turns out fabulous! Don’t go rogue and use pasta sauce with cheese in it, or it will burn to the pan 😂
I have loved every recipe of Molly’s I’ve tried so far, so thanks for the great meals!!
Can you make the spaghetti with meatballs the same way? Pre-cooked turkey meatballs and not ground beef and pork. My current diet does not allow any meats except chicken and turkey.
What if I don’t have a instant pot, could I use a crockpot instead?
Hey Connie! Unfortunately I haven’t tried it in the slow cooker, but I bet there’s some recipes out that specificially for this. Thanks!
What size instant pot? I want to double the batch
Sooo easy and delicious! I LOVE that this is all made in one pot – cleanup was a breeze. The spaghetti came out perfectly Al dente. 🙂 we subbed ground turkey for ground beef and it was delicious. Adding this to our recipe rotation! Thanks!
Don’t try this. Followed exactly! Wasted over 20 dollars and got a burn notice.. would not come to pressure and seal! Thanks a lot
Hey Chuck! Sounds like you may need to check on your Instant Pot if it’s not sealing or coming to pressure. You should only need a 1/2 cup of liquid/sauce in the Instant Pot to come to pressure and avoid a burn notice, according to Instant Pot’s website. We’ve tested this several times and have made it often for dinners throughout the week without issue. Thanks!
I followed the directions and my pasta still stuck like glue. Very disappointed. The sauce flavor was good but I won’t try pasta in an instant again. I used garbanzo bean pasta.
Hi Tina! I think I may need to make a note about the exact cook times varying. Chickepea pasta gets gluey if it’s cooked too long. I made a note about cook times varying based on the pasta, but I should clarify more. I would try cooking it for less time, maybe 5 minutes, or using a rice pasta instead. Hope that helps!
Hi there,
I plan on trying this with gluten free spaghetti. When you say cooking time varies, do you mean we should add more or less time for the gluten free option?
I don’t want to over/under cook the pasta if I can prevent it.
Thanks for the recipe. It looks fabulous!
-Nick
Hey Nick! Yes, the cook times may vary based on the type of pasta you use, like any pasta or spaghetti recipe. I found the amount of time listed was great for brown rice or regular pasta, but chickpea pasta takes a little less time. Thanks!
When do you add the garlic and onions? I don’t see it in the instructions. I could guess, but I like to be 100% accurate with recipes when I try them the first time!
Hey Beth!! I think that part got deleted on accident after a few updates I made. You cook the onion and garlic first right before the beef! I updated the recipe thanks for letting me know!
Would you say that this is a inflammatory diet recipe?
Hey Linda! It doesn’t include any dairy or gluten so it does fit into an anti-inflammatory diet, but I usually try to fit in more veggies and greens when I can! You could add some zucchini or peppers to the sauace if you want to get in more veggies!