Quick Instant Pot Spaghetti Recipe for Fast Weeknight Dinners

This easy Instant Pot Spaghetti recipe combines sautéed bacon and onion with a homemade meat sauce and tender spaghetti, all prepared quickly in the Instant Pot for a flavorful, weeknight-friendly meal.

The Easiest Spaghetti You’ll Ever Make

Spaghetti is already simple, but cooking it in the Instant Pot removes the need to boil pasta separately and lets the noodles cook directly in the sauce. That method helps the pasta absorb more flavor while the sauce thickens from released starch, resulting in a heartier dish. The Instant Pot also speeds up the process, so dinner comes together faster with minimal hands-on time.

What You’ll Need

This version uses sautéed bacon and onion for extra depth of flavor, making the sauce taste like it simmered for hours even though it cooks quickly.

• Bacon: 4 slices, diced.
• Onion: 1 small yellow onion, finely diced (white or sweet onion works too).
• Ground beef: 1 pound.
• Garlic: 2 to 4 cloves, minced.
• Spaghetti: 8 ounces dry spaghetti (uncooked). This recipe was tested with standard wheat pasta.
• Salt & pepper: 1/2 teaspoon each, or to taste.
• Crushed tomatoes: 1 (28-ounce) can.
• Water: 2 cups (or 1 cup beef broth + 1 cup water).
• Tomato paste: 2 tablespoons (tube tomato paste is convenient).
• Dried basil & oregano: 1 teaspoon each.
• Garnish: Grated Parmesan and chopped fresh parsley.

Can You Use Frozen Beef in the Instant Pot?

• Yes. Frozen ground beef can be used, but expect to cook it longer while stirring frequently until fully browned and no pink remains.

How To Make Instant Pot Spaghetti

Follow these straightforward steps: sauté some ingredients, add the pasta and liquids, then pressure-cook.

1. Sauté bacon: Press the Instant Pot “Sauté” function. Add the diced bacon and cook 3–4 minutes until crispy. Remove bacon with a slotted spoon and set aside. Do not drain the bacon grease.
2. Sauté onion and brown beef: Add the diced onion to the bacon grease and cook 2–3 minutes until translucent. Add the ground beef and cook, breaking it up and stirring, until browned and no longer pink.
3. Add remaining ingredients: Stir in the garlic. Break the spaghetti into thirds and add it to the pot. Season with salt and pepper, then pour in the crushed tomatoes, water, tomato paste, basil, and oregano. Stir gently and press the spaghetti down so it’s covered by liquid.
4. Cook: Seal the Instant Pot and select “Manual” (High Pressure) for 5 minutes. When the timer ends, allow a 5-minute natural pressure release, then carefully vent the remaining pressure and remove the lid.
5. Finish and serve: Gently stir the spaghetti to combine. Taste and adjust seasoning as needed. Top with the cooked bacon, grated Parmesan, and chopped parsley.

Tips for The Best Instant Pot Pasta

• Fully submerge the pasta: Ensure the broken spaghetti is completely covered by liquid so it cooks through instead of staying dry or underdone.
• Stir gently: Avoid excessive stirring before cooking; too much agitation can make the pasta stick together.
• Optional shortcuts: Omit the bacon and onions for a faster, simpler version—just cook the remaining ingredients the same way.

Serving Suggestions

These easy sides complement the spaghetti and are simple to prepare alongside the main dish.

• Bruschetta or garlic bread: A crisp garlic bread or bruschetta pairs well with saucy pasta.
• Green beans: Sautéed or steamed green beans add a fresh, vibrant side.
• Vegetable fries: Baked or air-fried vegetable sticks, like zucchini fries, offer a satisfying, veggie-forward alternative to breadsticks.

How to Store and Reheat Leftovers

• Store cooled leftovers in airtight containers in the refrigerator for up to 3 days.
• To reheat, warm in a covered skillet or saucepan over low heat until heated through; add a splash of water or broth if the pasta seems dry.

Can I Freeze Spaghetti?

• Yes. Place cooled spaghetti with sauce in a freezer-safe container or bag and freeze for up to two months. Thaw overnight in the refrigerator before reheating.

5 from 7 votes

Instant Pot Spaghetti

by Katerina | Easy Weeknight Recipes

This easy Instant Pot Spaghetti features sautéed bacon and onion in a homemade meat sauce with tender spaghetti noodles.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Ingredients

• 4 slices bacon, diced
• 1 small yellow onion, finely diced
• 1 pound ground beef
• 3 to 4 cloves garlic, minced
• 8 ounces dry spaghetti (uncooked)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (28-ounce) can crushed tomatoes
• 2 cups water (or 1 cup beef broth + 1 cup water)
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Grated Parmesan, for garnish
• Chopped fresh parsley, for garnish

Instructions

• Press the “Sauté” button on the Instant Pot.
• Add diced bacon and cook 3–4 minutes until crispy; remove and set aside. Do not drain bacon grease.
• Add the diced onion to the bacon grease and cook 2–3 minutes until translucent.
• Add ground beef, crumble and cook 6–7 minutes until browned and no longer pink, stirring frequently.
• Stir in garlic.
• Break spaghetti into thirds and add to the pot; season with salt and pepper.
• Add crushed tomatoes, water, tomato paste, basil, and oregano. Stir gently and press spaghetti down so it’s covered by liquid.
• Seal the Instant Pot and set to Manual, High Pressure for 5 minutes. When finished, allow a 5-minute natural release, then vent remaining pressure and remove the lid.
• Gently stir, taste and adjust seasoning. Garnish with reserved bacon, Parmesan, and parsley. Serve.

Equipment

• Instant Pot

Nutrition

Calories: 453 kcal
| Carbohydrates: 42 g
| Protein: 23 g
| Fat: 22 g

Nutritional info is an estimate and may vary according to ingredients and tools used.

Other Easy Instant Pot Dishes

I use my Instant Pot for many quick dinners. Try other simple recipes that work well for weeknights.

• Instant Pot Beef Stroganoff
• Instant Pot Apple Butter
• Quick and Easy Instant Pot Corn Chowder