You want some spaghetti, but don’t want to drag out the large pots for boiling water and for cooking the sauce. You want to make a smaller amount. You’re not in the mood to stand at the stove for a long time. And you want it to taste good. This is the perfect time to make a small batch of Instant Pot Mini – Spaghetti. In this continuing “Mini Series” I give you a tasty and easy recipe for spaghetti in the 3 quart electric pressure cooker.
Instant Pot Mini – Spaghetti
If Paul goes out of town, I’m cooking for one. I don’t mind having leftovers, but my normal pot of spaghetti that I have made for years yields enough to feed 10 people! That’s a bit too much.
The 3 quart Instant Pot pressure cooker is the perfect size for making spaghetti for one or two servings. This Instant Pot Mini – Spaghetti recipe yields 3 cups, so that’s two servings for me.
I like to use marinara if I’m using jarred sauce, as I can spice it up to my liking. If you have a favorite jarred sauce, then just add in the onion and garlic as written in this recipe. It will enhance the flavor of the sauce nicely.
I have had great results with this recipe delivering noodles that don’t stick together. It’s all in how you put them in the sauce. Break them in thirds, then you have to arrange them in a random pattern, changing directions so they don’t all lay with their sides touching.
Then just push them down into the sauce without stirring it. Just make sure they get submerged. When they are done just stir them up!
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Instant Pot Mini - Spaghetti is a quick and tasty spaghetti made in your 3 quart electric pressure cooker. Makes 3 cups.
- 1/2 lb Ground Beef, lean (or lean ground turkey)
- 1/2 small Onion, diced
- 2 cloves Garlic, pressed or finely minced
- 1 cup Water
- 4 oz Spaghetti Noodles, broken in thirds
- 1 1/2 cups Spaghetti Sauce* (jarred, or homemade)
- Salt & Pepper to Taste (will depend on how salty the sauce you use is)
- 1/4 cup Parmesan Cheese, grated
- 1/2 cup Mushrooms, sliced
- 1/2 cup Bell Pepper, chopped
- 5 Fresh Basil Leaves, chopped
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Turn on the Sauté function (Normal/Med heat). When the display reads “Hot” add the meat. Cook, stirring occasionally, until almost done. If using ground turkey you may need to add a little oil first.
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Add the onion, cook, stirring occasionally, until onion starts to turn translucent.
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Add garlic, stir. Cancel the Sauté setting.
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Add the water.
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Sprinkle on the noodles in a criss cross pattern, varying the placement so not all of them are laying side by side. This is to minimize them sticking together. Use a spoon to gently press them down, but do not stir it.
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Add spaghetti sauce over noodles, covering them completely. Do Not Stir.
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Place the lid on the pressure cooker and lock it into place. Set the steam release knob to Sealing.
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Press the Pressure Cook (Manual) button and then the + or - button to choose 9 minutes (or 7 minutes for firmer al dente).
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When the cook cycle is finished, let the pot sit and naturally release pressure for 2 minutes (I use a heartier pasta, if you don't, then do a Quick Release}. Then manually release the remaining pressure by turning the steam release knob to Venting.
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When the pin in the lid drops, it is safe to open the lid. Open and stir the spaghetti. Separate any noodles that may have stuck together. Taste and adjust salt, if needed.
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Stir in the parmesan cheese and serve with any garnish you like.
*Depending on how seasoned your spaghetti sauce is, you might want to consider adding extra spices. I use marinara sauce, so I have to add spices. I like Italian seasoning, oregano, and a bay leaf.
Resources to Make Instant Pot Spaghetti Recipe and More
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Pat
I’m so happy I found this recipe and all the others for the 3 quart pot. It was the perfect amount for 2 people with no leftovers. I added some bell pepper and browned with the onion. I added some frozen vegan meatballs on top of the sauce. Cooked for 6 minutes and quick release. Everything was done perfect.
Sandy
I’m so glad this worked for you!
Barb
This little pot is amazing! I’m a non-cook. My daughter in law gave me this 3qt to try. I’ve just made the spaghetti from ingredients I set aside while making a big batch on the stove. Instant pot batch is so much more flavorful! I’ve only had it about 2 weeks. Cooked rice and a pork roast, stew beef and pork ribs. I’m so impressed and inspired to actually try my hand at real cooking, not just microwaving frozen something!
Kaye M.
Hi again! Could you please Change “Stir” in Step 4 to “DO NOT STIR” , like we’ve learned since you’ve posted this. Thank you!
Sandy
Hi Kaye, I realize that I haven’t updated this in a long time. I revised the instructions.
Kaye M.
Thank you and Happy New Year!
Your Oregon neighbor,
Kaye
Lori
I’m new to the Instant Pot. Does the meat need to be thawed first?
Sandy
Yes, for best results.
Kathy
I do not use any meat in mine, will the cook time be the same cooking with no meat?
Sandy
Yes it will because of the pasta.
BrewDaddy
Thumbs up on the spaghetti recipe, the technique, and the Instant Pot!
I thought for sure when I saw all that liquid in there that it was going to be a watery mess when done, but it had pretty much a perfect consistency as far as I was concerned.
As the recipe author had for suggestions I added some diced green pepper and sliced mushrooms.
Two things I learned:
1) I didn’t read ahead in the comments of the recipe where she mentioned that thinner pasta takes less cooking time so you should adjust. I used linguini (thinner) so mine turned out on the mushy side, like you’d see in some canned spaghetti. No biggie since I kinda like it that way.
2) The sauce you use makes the difference in the seasonings, of course. I used something I wasn’t all that familiar with (Italian cuisine isn’t really my thing anyway) but a pinch of this and that (basil, oregano, etc) later and it was good to go.
Servings: I had seconds, and if I HAD to I could have finished this batch off, but I can see this easily feeding two people especially if you added some garlic bread or something.
I’ll be making this again (and again).
Sandy
Hi, great review! Thank you. I’m happy that this recipe worked for you.
MaryPat
i bought my pot over a week ago and haven’t tried anything yet. I am in a long term facility with my husband until about 7 every night so I’m always too tired to cook when I come home. Could I prepare the meat then add all the other ingredients around 12-1 pm and set the pot on a timer for this spaghetti recipe?
Sandy
I think you could. I haven’t tried it with spaghetti. And since it needs a Quick Release of pressure so the pasta doesn’t overcook, I would set the cook time to be a few minutes less. It would be a good experiment.
Gregory L Heuston
Just made this recipe tonight. Best IP Mini Spaghetti recipe I’ve tried yet ! This one is a keeper. Thanks !
Sandy
That’s great, thank you!