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 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.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Italian Sausage: You can substitute this with ground beef, ground turkey, or ground chicken.
- Marjoram: It is sweeter, less pungent, and less earthy than oregano. If needed, you can substitute oregano.
- Marinara Sauce: You can use your favorite brand.
- Parmesan Cheese: Use freshly grated Parmesan cheese.
How to Make Instant Pot Spaghetti
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Add a little olive oil to the Instant Pot. Turn the pot to saute and add the Italian sausage. Use a spoon to break it up and brown it. Halfway through, add the onion and cook through.
- Turn the Instant Pot off and add the garlic, marjoram, thyme, and crushed red pepper to the meat mixture. Cook with the residual heat while stirring.
- Pour in half the water, then add the spaghetti. Pour in the remaining water and marinara, submerging the spaghetti.
- Seal the Instant Pot and cook on high pressure. When it’s done cooking, use the quick-release button.
- Open the Instant Pot and, using a wooden spoon, stir the pasta to combine.
Preparation Tips
- 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 finishes cooking by pushing the quick-release button.
Recipe Variations
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: 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 to give it a silky, rich texture and balance the acidity from the tomatoes.
More Pasta Recipes
Instant Pot Spaghetti with Meat Sauce
Ingredients
- 1½ 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
- 2½ 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 on residual heat, stirring constantly for 2 minutes.
- Pour in 1¼ cups of water. Break the spaghetti in half and place it in the pot, crisscrossing the pasta as seen in the picture. Pour in 1¼ cups of water and the marinara sauce, making sure the pasta is submerged 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
- 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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Karen
I can’t wait to make your recipe, can’t wait. The instant pot spaghetti looks out of this world, so good…Thanks a lot for the recipe.
Hadley
Oh wow, I really did not know that the instant pot could make spaghetti! Thank you for sharing your recipe.
Beth Pierce
The pleasure is all mine, Hadley!
Yeah Lifestyle
Spaghetti dishes are always a winner. Great flavours here and I love the addition of the Italian sausage to this dish!
Amanda Livesay
This is the best quick dinner! My kids love it!
Erin | Dinners, Dishes and Dessert
This is such an amazing flavor combo!! Would love to try it!
Erik
Such an easy way to whip up dinner!