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This simple and delicious instant pot spaghetti recipe is such an easy way to get dinner on the table! This is one that the whole family will love. Unlike other recipes, it uses ground turkey so no need to drain excess grease and thin spaghetti for the quickest cook time. Use your favorite marinara sauce to really make it a family favorite weeknight dinner!
We can’t get enough pasta in our house! This new Instant pot turkey spaghetti recipe has been nonstop–I mean NONSTOP.
If you love Instant Pot recipes, make sure to try some of our other favorites as well: Instant Pot Broccoli Cheddar Soup, Creamy Parmesan Instant Pot Pasta, Instant Pot Shredded Chicken Tacos, or this Easy Instant Pot Mac and Cheese.
Why you’ll love this Instant Pot Spaghetti Recipe
This super simple recipe has been one of my favorite ways to use my Instant pot. There is rarely a dinner recipe that I can make with zero complaints, but this one always pleases everyone!
This pasta recipe is:
- so easy to prepare
- all made in one pot
- can very easily be varied by adding veggies, cream, using protein pasta and more!
- sooooo good as leftovers (I prefer it the second day!)
Hope you love this one as much as we do because it has become one of the meals in our constant rotation!
Ingredient Notes
- I use thin spaghetti noodles in this recipe for the quickest cook time. You only have to set the Instant pot to pressure cook for 3 minutes. It takes roughly 10 minutes to build pressure and then the 3 minutes–quick and easy! You could use regular spaghetti, but will need to add about 4-5 minutes onto the pressure cooking time.
- ground turkey is what we use for this recipe becuase you don’t need to drain any excess grease, saving you another step. You could technically use ground beef, Italian sausage or even ground chicken–any will work, but the beef and sausage will have grease to get rid off and drain off.
- Use your favorite marinara sauce. You can add a bit more in at the end to get a touch saucier if you’d like so make sure you have extra on hand just in case. We switch between Rao’s Arrabbiata sauce (when the little guy isn’t eating) or the classic marinara. Those are pretty pricy so I just get them when on sale.
Ways to Vary This Recipe
- make it creamy by stirring in about 1/2 cup of heavy cream and 1/3 cup freshly grated parmesan in the end.
- add veggies: you can easily stir in some baby spinach after releasing the pressure and opening up the pot. You can sauté some green or red bell peppers with the onions too.
- vary the meat: like I said above, use different ground meat, but make sure to drain grease
- use a different pasta: I have used the protein thin spaghetti (barilla) and whole wheat variety. I have not tested this with any gluten free pasta yet.
Step-By-Step Instructions
Step 1: Set your instant pot/pressure cooker to the “Sauté” setting. Once heated up, add the olive oil. Once glistening, add the minced garlic and cook for about 1 minute, stirring frequently. Then add the onion and cook until it starts to become soft and slightly translucent.
Step 2: Push the onions and garlic to the side and add the ground turkey to the pot. I like to let it brown a bit before breaking down, but you can break it into small pieces as desired. Cook until browned and no longer pink inside. Once the turkey is fully cooked, turn the Instant pot off.
Step 3: Add the broth, marinara sauce, Italian seasoning, salt and pepper and stir to combine. Break the pasta in half (if you haven’t already) and add to the pot, gently pressing down into the liquid. Add the cubed butter as well, and make sure it is in the liquid. Close the Instant pot and set it to pressure cook at high pressure for 2 minutes. (mine usually takes about 10-12 minutes to build pressure). Make sure the vent is turned to “sealing.”
Step 4: After the cycle is complete, do a quick release–hover a kitchen towel over the vent to keep from major splattering that can occur sometimes. Remove the lid, test the pasta. It should be JUST UNDER al dente and there will be a bit of liquid in the pot as well that will end up being absorbed. Stir the pasta and allow it to sit in the mixture for a few minutes longer until it reaches al dente or your desired level chewiness and the sauce thickens up. Serve with freshly grated parmesan, chopped basil and enjoy!
Recipe Tips
- If your pasta is still pretty crunchy after the cycle, you can cover it back up and pressure cook for another minute or 2. Thin pasta can cook relatively fast, so it’s likely not going to be the case, but sometimes things happen! You can also try letting it sit with the lid propped over top of the pot for a few more minutes to see if that helps.
- If you decide to use a different pasta shape, you may just need more cooking time. I have not tested this particular recipe with any sort of short pasta, but this Creamy Parmesan Instant Pot Pasta uses shells and comes out well! For regular spaghetti, about 6-8 minutes pressure cooking is suggested.
Storage
Store leftover pasta in an airtight container for about 4-5 days. This reheats very well and the second day is even better after all the flavors have head time to meld together.
If you want to freeze this recipe, you can. Pasta is not always the same after thawed, but as long as you don’t overcook the spaghetti, you should be fine. Allow it to cool completely and then transfer to a freezer safe container. Freeze for up to 3 months.
What To Serve With This Instant Pot Spaghetti
Nothing goes better together than pasta and garlic bread, right? Try these No Yeast Dinner Rolls and smother them in butter, garlic and parsley. As for a salad? Try one of our Favorite Salad Recipes! Another veggie option could be these Roasted Parmesan Green Beans.
And then there is dessert, right? Pasta goes verrrry well with all the treats! Try this No Bake Chocolate Pie, these amazing Kahlua Cream Cheese Brownies, or these Nutella Oatmeal Bars!
Common Questions
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Instant Pot Spaghetti Recipe
Equipment
- Instant Pot (6 quart)
Ingredients
- 3-4 garlic cloves, minced
- 1/2 onion, small diced
- 1 lb ground turkey
- 1 Tbsp olive oil
- 2 ¼ cups chicken broth, we like low sodium
- 1½ tsp Italian seasoning
- 1/2 tsp each, salt and pepper
- 24 oz marinara sauce, use your favorite!
- 8 oz thin spaghetti, broken in half
- 2 Tbsp salted butter , optional
Instructions
- Set your instant pot/pressure cooker to the "Sauté" setting. Once heated up, add the olive oil. Once glistening, add the minced garlic and cook for about 1 minute, stirring frequently. Then add the onion and cook until it starts to become soft and slightly translucent.
- Push the onions and garlic to the side and add the ground turkey to the pot. I like to let it brown a bit before breaking down, but you can break it into small pieces as desired. Cook until browned and no longer pink inside.
- Once the turkey is fully cooked, turn the Instant pot off. Add the broth, marinara sauce, Italian seasoning, salt and pepper and stir to combine.
- Break the pasta in half (if you haven't already) and add to the pot, gently pressing down into the liquid. Add the cubed butter as well, and make sure it is in the liquid.
- Close the Instant pot and set it to pressure cook for 2 minutes. (mine usually takes about 10-12 minutes to build pressure). Make sure the vent is turned to "sealing."
- After the cycle is complete, do a quick release–hover a kitchen towel over the vent to keep from major splattering that can occur sometimes. Remove the lid, test the pasta. It should be JUST UNDER al dente and there will be a bit of liquid in the pot as well that will end up being absorbed.
- Stir the pasta and allow it to sit in the mixture for a few minutes longer until it reaches al dente or your desired level chewiness and the sauce thickens up.
- Serve with freshly grated parmesan, chopped basil and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe has become my family’s all time favorite weeknight meal. We eat it as leftovers happily (if there are any) throughout the week. Hope you love it as much as we do!