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
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.
Add the onion, cook, stirring occasionally, until onion starts to turn translucent.
Add garlic, stir. Cancel the Sauté setting.
Add the water.
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.
Add spaghetti sauce over noodles, covering them completely. Do Not Stir.
Place the lid on the pressure cooker and lock it into place. Set the steam release knob to Sealing.
Press the Pressure Cook (Manual) button and then the + or - button to choose 9 minutes (or 7 minutes for firmer al dente).
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.
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.
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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