Instant Pot Spaghetti Recipe

Plate with spaghetti tossed in meat sauce with parmesan and herbs over top.

5 from 1 vote

Instant Pot Spaghetti Recipe

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!

Prep Time10

Cook Time2

Total Time30

Course: Dinner, pasta

Cuisine: American

Servings:

Author: Lorie Yarro

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

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.

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.

Nutrition