Are you ready for the BEST Instant Pot spaghetti recipe ever?! You are going to love this 30 year strong recipe from my mother-in-law that can now be made in 10 minutes.
What makes this the BEST Instant Pot spaghetti?
We love this Instant Pot gluten-free spaghetti because it is so quick to make. It is also a great family friendly recipe that even the kiddos will love!
The best part is that this recipe comes from my mother in law who has been making it for over 30 years. Her stovetop recipe simmers for 5-7 hours but with the Instant Pot, it only takes 8 minutes!
Surprisingly, it still has that great all-day simmered taste and texture. While I adore her recipe and method (and so does my hubby) I just don’t always have the time to make it.
I thought it would be fun to recreate it in the Instant Pot. This one pot dish is one we make again and again and I hope you do too.
I also love to make her delicious hamburger soup so we updated that to make Instant Pot hamburger soup recipe as well. I think you guys will love it!
Can you brown meat in the Instant Pot?
Yes, it’s actually done using the sauté button and it makes things so much easier! We actually use this method right here in this BEST Instant Pot spaghetti.
How to make Instant Pot spaghetti
Using the sauté setting on your Instant Pot, cook ground beef with onion until the meat is no longer pink. Crumble meat and sprinkle with cornstarch (both shown in photo 1).
Once cooked, break the noodles in half and place them on top of the meat (shown in photos 2 and 3). Next, place all remaining ingredients in the pot with another 3 C water (shown in photo 4).
Seal the Instant Pot and set it to manual mode, cook on high pressure for 8 minutes. When the time is up, use manual quick release to open the Instant Pot. Stir spaghetti and serve hot with fresh parmesan and basil.
Is this truly a one pot meal?
Yes, really only one pot! The great thing about this recipe is that it can be made for a crowd so fast. Just think, only one dirtied dish and you have a fabulous meal to serve everyone at your table.
Can I add vegetables or use a different cut of pasta?
Yes definitely! I recommend adding in diced zucchini or squash. You could also add in some fresh spinach or bell peppers.
While I recommend gluten-free spaghetti or capellini noodles, you can easily use penne, rotini or even fettuccine. Really, whatever you have on had is great.
Although, for gluten-free especially, it is important to choose a high quality pasta so it doesn’t get mushy. I highly recommend Jovial gluten-free pasta. It is hand made fresh in Italy and is incredible!
Can I use the Instant Pot to reheat leftovers?
Absolutely! Using the sauté button, you can easily reheat leftovers. I just heat it on sauté while stirring until it is nice and hot.
Be sure to stir or it will get stuck to the bottom. You can also add a bit of water make it a bit more saucy.
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BEST Instant Pot Spaghetti
- 2 lb. hamburger
- 1 46 oz. can tomato juice
- 1 8 oz. can tomato sauce
- 1 14.5 oz. can diced tomatoes
- 1 T chili powder
- 1 T oregano
- 1 T parsley
- 1/4 C onion diced
- 1/2 tsp. garlic salt
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. cornstarch
- 1 pkg. spaghetti I recommend Jovial brand gluten-free
- Using the saute setting on your Instant Pot, cook ground beef with onion until the meat is no longer pink
- Crumble meat and sprinkle with cornstarch
- Once cooked, break the noodles in half and place them on top of the meat
- Next, place all remaining ingredients in the pot
- Also add another 3 C water
- Seal the Instant Pot and set it to manual mode, cook on high pressure for 8 minutes
- When the time is up, use manual quick release to open the Instant Pot
- Stir spaghetti and serve hot with fresh parmesan and basil
*This recipe was originally published on November 2, 2017. I have updated photos and made instructions a bit more easy to follow.