Instant Pot Spaghetti
The dinner I make when I have absolutely nothing planned. One pot, no draining, just really good spaghetti. This one has saved me more times that I can count.
Makes 6-8 generous servings | About 40 minutes start to finish
I usually have ground turkey or ground beef in the freezer, pasta and marinara sauce in the pantry, and the rest is just a handful of seasonings.
What makes this recipe different is that the pasta cooks right in the Instant Pot with the sauce and water. No separate pot. No boiling water. No draining noodles.
You brown the meat, add the seasonings, lay the spaghetti on top, pour in the marinara and water, and let the Instant Pot do the rest.
As the pasta cooks, it absorbs all that flavor and releases its starch into the sauce, creating the creamiest, coziest spaghetti. It tastes like it took way more effort than it actually did.
And because it stays warm for hours in the Instant Pot, it’s perfect for busy nights when everyone’s coming and going from sports, homework, and life.
Simple. Efficient. Delicious.
Save this one for the next night dinner sneaks up on you.
Ingredients
1½ lbs 93/7 ground turkey
1 tsp kosher salt
¾ tsp onion powder
¾ tsp Italian seasoning
½ tsp fennel seed
2–3 garlic cloves, minced (or 2–3 frozen garlic cubes)
¼–½ tsp red pepper flakes (optional)
1 lb spaghetti (regular or gluten-free)
1½ (28 oz) jars marinara (about 42 oz total)
36 oz water
Olive or avocado oil spray
Instructions
Set Instant Pot to Sauté. Spray lightly with oil and brown the turkey with the salt, onion powder, Italian seasoning, fennel seed, garlic, and red pepper flakes.
Turn off Sauté. Break spaghetti in half and lay it evenly over the meat.
Pour marinara and water over the noodles. Gently press them down so they’re submerged. Do not stir.
Pressure Cook on High for 8 minutes. (It will take about 20–25 minutes to come to pressure.)
Quick release the steam and stir immediately. Let sit 3–5 minutes to thicken.
Top with freshly grated Parmesan and basil
Notes
Don’t stir after adding the pasta. Layer the spaghetti over the meat, then pour the sauce and water on top. Stirring can increase the chance of a burn notice.
Gluten-free noodles work really well here. My mom and sister both make this recipe with gluten-free spaghetti regularly, and you’d never know the difference.
Break the spaghetti in half and spread it out evenly. This helps prevent clumping and ensures even cooking.
Use your favorite marinara. I usually reach for Rao’s (linked below), but any good-quality marinara works here.
Let it rest for a few minutes after cooking. The sauce will seem a little loose at first, but it thickens beautifully as it sits.
Ground beef works just as well. Swap the turkey for 90–93% lean ground beef if that’s what you have on hand.
This makes great leftovers. The flavors continue to develop, and it reheats really well for lunch the next day.
One of my favorite things about this recipe is that it stays warm in the Instant Pot for hours. Perfect for nights when everyone is eating at different times.
Tools + Ingredients I Use for this
My favorite oil sprayer - I use this thing everyday.
My Favorite Instant Pot - I use this all the time and love it.
Rao’s Marinara Sauce - my favorite that I always try to have on hand.
My Favorite Tongs - I reach for these everyday.
Maldon Sea Salt - I use this for seasoning along the way + finishing.
Grater for Parmesan - I really do think freshly grated parm is so much better.
xoxo,
Chelsea
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