Instant Pot Spaghetti Recipe

I’m always looking for a way to make family dinner easier without sacrificing flavor.

A craving for cozy, comforting spaghetti doesn’t have to mean standing over a hot stove for an hour. This Instant Pot spaghetti recipe delivers a rich, hearty sauce and tender pasta in one single pot, cutting down on dishes and cooking time significantly. The secret ingredient here is a creamy, slightly spicy Calabrian chili ricotta swirl, which adds a gourmet twist to a classic family favorite. It’s the perfect solution for busy weeknights when you want something special without the effort.

Ingredients

• 30 ml (2 tbsp) olive oil: Used for sautéeing the aromatics and browning the beef. You can swap for a neutral oil like avocado or grapeseed oil if desired.
• 1 medium yellow onion, finely chopped: Forms the base of the sauce’s flavor. Chop finely so it cooks down completely during the pressure cooking cycle.
• 4 cloves garlic, minced: Adds aromatic depth to the beef and tomato sauce. Use fresh garlic for best results; adjust the amount up or down based on your preference.
• 500 g (1 lb) lean ground beef: Provides the protein base for the hearty sauce. For a lighter option, substitute ground turkey or chicken.
• 170 g (6 oz) tomato paste: Cooked tomato paste adds essential depth and richness. We cook this until the color deepens before adding liquids.
• 720 ml (3 cups) vegetable broth, divided: Provides the necessary liquid for the pressure cooker to reach and maintain pressure. Use low-sodium broth to control salt levels; chicken broth can be used instead for a richer flavor profile.
• 450 g (16 oz) dried spaghetti, broken in half: Standard dried pasta, broken in half to fit easily inside the Instant Pot. Breaking in half prevents the pasta from sticking together in large clumps. Do not substitute thin spaghetti or fresh pasta.
• 794 g (28 oz) can crushed tomatoes: Forms the core of the spaghetti sauce. Use good quality canned crushed tomatoes.
• 5 g (1 tsp) dried oregano: Classic Italian seasoning for spaghetti. Can substitute with dried Italian seasoning blend.
• 5 g (1 tsp) sea salt, plus more to taste: Essential for balancing the flavors. Add more to taste after the dish is cooked.
• 2.5 g (0.5 tsp) freshly ground black pepper, plus more to taste: Provides a subtle, spicy kick to the final dish. Freshly ground pepper has a much better flavor than pre-ground pepper.
• 250 g (1 cup) whole milk ricotta cheese: Forms the creamy element in the final dish. Use whole milk ricotta for the creamiest texture.
• 15 g (1 tbsp) oil-packed Calabrian chili paste: Adds a smoky, slightly sweet, and spicy complexity. Check the label for alcohol content if serving to children or for dietary reasons. Adjust amount to control spice level; use less for milder flavor.
• 30 g (0.5 cup) fresh basil leaves and 30 g (0.5 cup) fresh flat-leaf parsley: Fresh garnishes add brightness and clean flavor. Only use fresh herbs for this finishing step.

Instructions

1. Heat the olive oil in your Instant Pot using the ‘Sauté’ setting. Add the chopped onion and cook for 5 minutes until softened and translucent. Stir occasionally to prevent sticking.
2. Add the minced garlic and ground beef. Break up the beef with a wooden spoon and cook, stirring occasionally, until it is thoroughly browned, about 8-10 minutes. Ensure the beef is fully cooked and no pink remains; drain any excess fat if necessary.
3. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. This step toasts the tomato paste, removing bitterness and deepening the flavor.
4. Pour 120 ml (0.5 cup) of vegetable broth into the pot and scrape up any browned bits from the bottom with your spoon. This deglazing step prevents the ‘Burn’ notice from occurring.
5. Turn off the ‘Sauté’ setting. Layer the broken spaghetti evenly over the beef mixture. Pour the crushed tomatoes over the spaghetti, followed by the remaining 600 ml (2.5 cups) of vegetable broth. Sprinkle with dried oregano, 5g (1 tsp) salt, and 2.5g (0.5 tsp) black pepper. DO NOT STIR – ensure the spaghetti is mostly submerged in the liquid but do not mix the layers. Layering is key to successful pressure cooking in this Instant Pot spaghetti recipe.
6. Close the lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High pressure for 6 minutes. Once cooking is complete, allow a Natural Pressure Release for 5 minutes, then carefully quick release any remaining pressure by turning the valve.
7. While the spaghetti cooks, prepare the Calabrian Chili Ricotta: In a small bowl, whisk together the ricotta cheese, Calabrian chili paste, a pinch of salt, and a pinch of black pepper until smooth and well combined. This can be prepared in advance if desired.
8. Carefully remove the lid. Stir the spaghetti gently to combine all the ingredients and break up any clumps. The sauce will thicken as you stir and allow it to sit for a minute or two.
9. Fold about two-thirds of the Calabrian Chili Ricotta mixture into the spaghetti, stirring just enough to create visible ribbons and swirls of the creamy ricotta throughout the red sauce. Do not fully incorporate; maintain distinct streaks.
10. To plate, serve generous portions of the easy instant pot spaghetti recipe into wide, shallow bowls. Top each serving with a dollop of the remaining Calabrian Chili Ricotta, a sprinkle of fresh chopped basil and parsley, and a light drizzle of the spaghetti sauce from the pot over the ricotta for a pop of color and glossy contrast.

Troubleshooting Your Instant Pot Spaghetti: Avoiding the Burn Notice

The most common issue with Instant Pot spaghetti is receiving a ‘Burn’ notice. This happens when thick ingredients settle on the bottom of the pot, preventing even heating. Following the deglazing step (Step 4) carefully is crucial.

• Always add the tomato paste, then deglaze with broth. The liquid layer protects the thicker tomato sauce and pasta layers.
• Ensure you scrape all browned bits from the bottom.
• Layering is essential. The crushed tomatoes should always go on top of the pasta. Do not stir before pressure cooking.

Perfecting the Creamy Calabrian Ricotta Swirl

The ricotta swirl elevates this dish from simple comfort food to a restaurant-quality meal. Whole milk ricotta is crucial for achieving the desired creaminess. For a lighter sauce, you can simply top each serving with a dollop instead of folding it in.

Adjust the heat level easily by increasing or decreasing the amount of Calabrian chili paste added to the ricotta mixture. Start with half a tablespoon for a very mild heat. Always taste the mixture before adding it to the pot.

Kid-Friendly Variations and Make-Ahead Tips

For sensitive palates: Omit the Calabrian chili paste entirely, or serve it on the side as an optional topping. The ground beef and tomato sauce base is very appealing to kids. You can also add hidden vegetables like shredded carrots or zucchini during the sautéeing step.

This instant pot spaghetti recipe makes excellent leftovers. Store extras in an airtight container for up to 4 days in the refrigerator. When reheating on the stovetop or microwave, add a splash of broth because the pasta will absorb the sauce as it sits. *I sometimes add shredded carrots and zucchini to the sauce base before pressure cooking to get some extra veggies into a high-protein meal.*

FAQs

Can I use other types of pasta in this instant pot spaghetti recipe?

Yes, but cooking times vary. For penne or rotini, add 1-2 minutes to the pressure cook time. Avoid using small pasta shapes like elbow macaroni as they overcook quickly.

Why do I need to break the spaghetti in half?

Breaking the pasta ensures it fits properly in the pot and prevents it from clumping together during pressure cooking. This creates an even cook and prevents the pasta from sticking to itself.

What does ‘NPR’ and ‘QR’ mean in Instant Pot recipes?

NPR stands for Natural Pressure Release (letting pressure decrease naturally for a set time). QR stands for Quick Release (manually releasing steam). The combination prevents foamy spray from coming out the valve and helps keep the pasta from overcooking.

Can I double this recipe?

Yes, you can double the ingredients without changing the cooking time. Ensure you do not fill the Instant Pot past the halfway mark to leave room for expansion and prevent over-pressure.

My sauce seems too thin after cooking. What went wrong?

The pasta may have absorbed less liquid than expected. Continue to stir for 1-2 minutes after combining to allow the starches to thicken the sauce naturally. *I also find that a little cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) can quickly fix a thin sauce if simmering on ‘Sauté’ mode for a minute or two.*

Can I use ground turkey instead of ground beef?

Yes, ground turkey works well. Be sure to brown the turkey thoroughly and add an extra pinch of salt to enhance flavor, as turkey tends to be less flavorful than beef. This substitution keeps the meal high-protein and family-friendly.

Conclusion

This easy instant pot spaghetti recipe takes a classic family favorite and elevates it with a simple, creamy twist. In under 30 minutes, you can have a gourmet-feeling meal on the table, perfect for busy weeknights. The combination of hearty meat sauce and the cool, spicy ricotta swirl makes this a new go-to for quick meals.

Pin this recipe for later and add it to your meal plan this week. If you love this recipe, try adding the Calabrian chili paste to other pasta dishes for a little kick.

instant pot spaghetti recipe

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• Author: Jusmira Rayne
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This one-pot Instant Pot spaghetti recipe features a hearty ground beef sauce and tender pasta, elevated by a creamy Calabrian chili ricotta swirl. It’s a quick and easy solution for a gourmet weeknight dinner.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 lb lean ground beef
• 6 oz tomato paste
• 3 cups vegetable broth, divided
• 16 oz dried spaghetti, broken in half
• 28 oz can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp sea salt
• 0.5 tsp black pepper
• 1 cup whole milk ricotta cheese
• 1 tbsp oil-packed Calabrian chili paste
• 0.5 cup fresh basil leaves, chopped (for garnish)
• 0.5 cup fresh flat-leaf parsley, chopped (for garnish)

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Instructions

1. Sauté Aromatics: Heat olive oil in the Instant Pot on ‘Sauté’ mode. Add chopped onion and cook for 5 minutes until soft. Add minced garlic and ground beef; cook for 8-10 minutes, breaking up the beef, until browned. Drain excess fat if needed.
2. Deglaze Pot: Stir in tomato paste and cook for 2 minutes until it darkens. Pour in 0.5 cup of vegetable broth and scrape up any browned bits from the bottom. Turn off the ‘Sauté’ function.
3. Layer Ingredients: Layer the broken spaghetti over the beef mixture in the pot. Pour crushed tomatoes over the spaghetti, then add the remaining 2.5 cups of vegetable broth. Sprinkle with oregano, salt, and pepper. Do not stir before pressure cooking.
4. Pressure Cook Pasta: Close the lid and set the valve to ‘Sealing’. Select ‘Pressure Cook’ on high for 6 minutes. Allow a Natural Pressure Release for 5 minutes, then perform a Quick Release of any remaining pressure.
5. Prepare Ricotta Swirl: While the pasta cooks, prepare the Calabrian Chili Ricotta. In a small bowl, whisk together the ricotta cheese, Calabrian chili paste, and a pinch of salt and pepper until smooth.
6. Combine and Serve: Carefully remove the lid. Stir the spaghetti gently to combine all ingredients and thicken the sauce. Fold about two-thirds of the ricotta mixture into the pasta, creating swirls. Serve in bowls, topped with the remaining ricotta and fresh herbs.

Notes

To avoid a ‘Burn’ notice, ensure you scrape up all browned bits from the pot during the deglazing step. Do not stir the layers before pressure cooking. For a milder flavor, omit the Calabrian chili paste or serve it on the side. Leftovers keep for up to 4 days; add a splash of broth when reheating as the pasta absorbs liquid over time.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Pressure Cooker
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 650 kcal
• Sugar: 8 g
• Sodium: 900 mg
• Fat: 28 g
• Saturated Fat: 11 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 5 g
• Protein: 32 g
• Cholesterol: 75 mg

Keywords: Instant Pot, One-Pot, Spaghetti, Ground Beef, Ricotta, Weeknight Meal, Italian, Easy Recipe, Calabrian Chili