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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!
Instant Pot Mini – Mac and Cheese
Instant Pot Mini – Sweet Potato Chili
Instant Pot Mini – Jerk Thighs and Rice
Instant Pot Mini – Tasty Black Beans
Instant Pot Mini – Tortellini Soup
Instant Pot Mini – Cornish Game Hen
Instant Pot Mini – Game Hen Noodle Soup
Instant Pot Mini - Spaghetti
Ingredients
- ½ lb Ground Beef, lean (or lean ground turkey)
- ½ small Onion, diced
- 2 cloves Garlic, finely minced (or ½ teaspoon Garlic Powder)
- ¼ teaspoon Red Pepper Flakes (optional)
- 1 cup Water
- 4 oz Spaghetti Noodles, broken in thirds
- 1 ½ cups Spaghetti Sauce* (jarred, or homemade)
- Salt & Pepper to taste (will depend on how salty your sauce is)
To Finish
- ¼ cup Parmesan Cheese, grated
Optional
- ½ cup Mushrooms, sliced
- ½ cup Bell Pepper, chopped
- 5 Fresh Basil Leaves, chopped
Instructions
- 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.
- If using mushrooms, and/or bell pepper, add them and cook with the meat or with the onion.
- Add the onion, cook, stirring occasionally, until onion starts to turn translucent.
- Add garlic and red pepper flakes, if using, and 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 garnished with fresh basil, or with any garnish you like.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I gave my son a mini Instant pot.for.Christmas. This was the first recipe he made (with my assistance, he doesn’t cook much and he never used an instant pot before). It was a good recipe to.start with as it uses the saute function as well as pressure cooking. It came out GREAT! He was so.pleased with his success and the portion size.was just right for us. Thank.you so.much for the excellent 3 quart recipes and very thorough instructions He needs exact info, so recipes made specifically for the mini are very helpful. He’s going to.try the Chile with sweet potato tomorrow!
Made this for the first time. I followed the recipe exactly. Next time I am going to and extras. It was wonderful! Just enough for the two of us. Thank you.
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.
I’m so glad this worked for you!
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!
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!
Hi Kaye, I realize that I haven’t updated this in a long time. I revised the instructions.
Thank you and Happy New Year!
Your Oregon neighbor,
Kaye
I’m new to the Instant Pot. Does the meat need to be thawed first?
Yes, for best results.
Hi Sandy, Was just going over this recipe before I recommended it to someone in the 3 Qt-Instant Pot Lovers FB group. I noticed you do not have any reference to deglazing the pot before putting in the spaghetti. Is it necessary?
Kaye
Yes, if there are browned bits stuck on the bottom of the pan.
I do not use any meat in mine, will the cook time be the same cooking with no meat?
Yes it will because of the pasta.
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).
Hi, great review! Thank you. I’m happy that this recipe worked for you.
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?
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.
Just made this recipe tonight. Best IP Mini Spaghetti recipe I’ve tried yet ! This one is a keeper. Thanks !
That’s great, thank you!
PERFECTION! Thank you for the instructions. The time and ratios worked oh, so well! I used my own seasonings.
I can’t wait to try out more recipes especially suited to the mini!
That’s great, Kristin! Thank you for your review!