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Instant Pot Spaghetti with perfect al dente noodles on fork with meat sauce

Instant Pot Spaghetti (With the Best Tomato Sauce)

Course: Main
Cuisine: Italian
Keyword: Instant Pot
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 8
Calories: 374kcal
Author: Marilyn
Learn how to make Instant Pot Spaghetti with the best tomato sauce ever. Being the best tomato sauce doesn't mean it's complicated. If fact, this tomato sauce is super easy. Even better, Instant Pot pasta is full of the flavors you would expect from your favorite spaghetti sauce and pasta but, with much less cooking time and mess to cleanup.
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  • 1 tablespoons pure olive oil
  • 1 pound lean ground beef
  • 4 tablespoons butter
  • 6 cloves garlic, crushed
  • 28 ounce can of whole peeled tomatoes
  • 2 tablespoon chopped fresh basil
  • PInch salt
  • 16 ounces spaghetti
  • Grated Parmesan cheese optional


  • Set your Instant Pot to sauté on Normal. When the display says Hot, add oil and heat until shimmering. Add the ground beef and cook, breaking up into smaller bits with a spoon, until no longer pink. Drain beef. Set aside.
  • Add the butter and cook until melted and bubbly. Add the garlic cloves and cook, stirring, for 1 to 2 minutes or until golden. Add the tomatoes, with juices, to the pot. Using a potato masher or a large spoon, crush the tomatoes. Add the basil and salt. Cook, stirring, for 5 minutes. Press Cancel. Stir in the reserved beef.
  • Add pasta, pushing it down into sauce. Add ⅔ cup water to the tomato can, swishing it to collect the remaining juices, and pour on top of pasta.
  • Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High and adjust the time to half the time recommended on the pasta package minus 1 minute. (If the cooking time is a range, use half of the higher number minus 1 minute.)
  • When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The pasta should be al dente. (If more cooking time is needed, continue pressure cooking on High for 1 minute.) Serve warm, with grated Parmesan cheese, if desired.


  • Do not use fresh spaghetti in this recipe. 
  • You can use 2 teaspoons dried basil in place of the fresh basil.
  • For Instant Pot Spaghetti With No Meat, omit the meat and the oil. Skip step 1. Skip returning the meat to the pot in step 2.


Calories: 374kcal | Carbohydrates: 47g | Protein: 21g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 233mg | Potassium: 518mg | Fiber: 3g | Sugar: 4g | Vitamin A: 317IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 3mg