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This spaghetti with meat sauce made in the Instant Pot is a total game changer for crazy busy nights. You get tender noodles and a rich sauce all cooked in one pot, so there’s less mess and less time spent cooking.
I whipped this up on a wild weeknight and couldn’t believe how easy dinner was and how rich it tasted like it slow-cooked all day. It quickly became our go-to when we want no-fuss family meals.
What You’ll Need
- Ground Beef: about 85% lean so you get good flavor without too much fat
- Chicken Broth: enough to cook the pasta and add a little savory kick
- Olive Oil: extra virgin if you can, for gently browning the beef
- Italian Seasonings, Garlic, and Onion Powder: to create that tasty, familiar base
- Salt and Pepper: just enough to make everything pop
- Marinara Sauce: thick and full of bold tomato flavor to mix in
- Spaghetti: snapped in half so it cooks evenly and doesn’t clump
- Diced Tomatoes: undrained, for freshness and some nice texture
- Optional Cream Cheese: stirred in at the end to make it smooth and rich
How to Cook It
- Start with the Meat:
- Turn on the Instant Pot’s saute mode and splash in the olive oil. Brown up the ground beef, breaking it apart as you go until there’s no pink. If there’s too much fat, drain it off so the dish isn’t greasy.
- Mix in Spices:
- Sprinkle the garlic, onion powder, Italian seasonings, salt, and pepper. Give it a stir and scrape the bottom so you get all those good browned bits without triggering the burn warning.
- Arrange the Noodles:
- Snap the spaghetti in half and layer it crosswise over the beef so it cooks evenly and doesn’t stick together.
- Pour in the Liquids:
- Add the chicken broth and the diced tomatoes with their juice right on top of the pasta. Then spoon marinara sauce over all. Make sure the noodles are covered so they cook through evenly.
- Pressure Cook:
- Seal the lid and set the pot to high pressure for 8 minutes. This cooks the pasta just right without turning mushy.
- Quick Release Steam:
- Switch the valve to quick release right after cooking so the steam lets out fast. Skipping natural release keeps the pasta from getting too soft.
- Make It Creamy:
- Stir in cream cheese that’s softened to give the sauce a smooth, rich finish. Let it rest a couple minutes so everything gets nice and thick before scooping up your plate.
This has become a classic in my kitchen because it nails that traditional spaghetti and meaty sauce combo with zero hassle. I like using fresh cracked pepper and a solid marinara for the best flavor. One time I doubled it for a party and the pot was wiped clean before night was over.
Best Way to Store
Switch Up Your Ingredients
Tasty Things to Serve Alongside
This meat sauce with spaghetti in the Instant Pot saves so much time while still tasting amazing. It’s a solid choice for busy homes on weeknights.
Frequently Asked Cooking Questions
- → What type of ground beef is best for this dish?
Choosing 85% lean ground beef gives you good flavor and cuts down on extra fat, making the sauce nice and hearty without being greasy.
- → Why break the spaghetti noodles before cooking?
Breaking the noodles up stops them from sticking together and helps them cook evenly when you layer everything in the pot.
- → How can I avoid overcooked pasta with pressure cooking?
Doing a quick release right after cooking stops the heat fast, so your pasta doesn't get mushy and stays just right.
- → What role does cream cheese play in the sauce?
The cream cheese makes the sauce richer and creamier. It thickens things a bit and smooths out the texture.
- → Can I prepare this dish without an Instant Pot?
You can still make this on the stove by simmering carefully and stirring regularly to get that one-pot feel, even though it’s designed for an Instant Pot.