Instant Pot Spaghetti (One-Pot, Easy & Ready in 30 Minutes)
This Instant Pot spaghetti is an easy, one-pot dinner made with simple pantry ingredients. This vegan spaghetti recipe is ready in under 30 minutes with no boiling required. It’s perfect for busy weeknights when you want something comforting with minimal cleanup.
Why You’ll Love This Instant Pot Spaghetti ❤️
- Dump-and-go: No chopping or sautéing—just add everything to the Instant Pot and let it work its magic.
- Easy cleanup: The pasta cooks right in the sauce so there’s no draining required.
- Quick & convenient: Dinner is ready in about 30 minutes.
- Family-friendly: Skip the red pepper flakes, olives, and capers for a classic spaghetti everyone will love.
Ingredients You’ll Need 🛒
- Pasta sauce: Plain marinara works great. Choose oil-free, low-sodium, no-sugar-added, or certified gluten free if needed.
- Water: For cooking the spaghetti.
- Italian seasoning: Adds classic Italian flavor.
- Kosher salt: Enhances the flavor.
- Red pepper flakes (optional): For a subtle kick.
- Spaghetti: Use ½ of a 1-pound box of dried spaghetti. Break the noodles in half so they fit in the Instant Pot.
- Kalamata olives (optional): For saltiness and texture.
- Capers (optional): For bright, briny flavor.
- Balsamic vinegar: Adds balance and depth to the sauce.
See recipe card for quantities.
How to Make Instant Pot Spaghetti (Step by Step) 🍝
Step 1: Add the pasta sauce, water, Italian seasoning, kosher salt, and red pepper flakes (if using) to the Instant Pot. Stir to combine. Lay the dried spaghetti on top and gently press down with tongs or a spoon until just submerged.
Step 2: Lock the lid into place. Select Pressure Cook on High for 8 minutes and press Start.
Step 3: When the cooking cycle ends, carefully quick release the pressure. After the float valve drops, open the lid.
Step 4: Add the olives and capers (if using) along with the balsamic vinegar. Stir with tongs until the spaghetti is evenly coated in the sauce. Let sit a couple minutes to thicken, then serve with your favorite toppings.
Variations & Substitutions 🔄
- Gluten-free: Gluten-free spaghetti may work, but cook time can vary depending on the brand.
- Add protein: Stir in cooked lentils or cannellini beans at the end.
- Reduced sodium: Use low-sodium sauce and reduce or omit the kosher salt, olives, and capers.
- Oil-free: Use oil-free pasta sauce.
Equipment 🥄
- Measuring cups and spoons
- Instant Pot (I used a 6-quart model)
- Spoon
- Cooking tongs or a fork
Tips for Cooking Pasta in the Instant Pot ✨
- Use enough liquid The amount in the recipe should be sufficient for cooking the pasta but use your eyes—if the dried pasta cannot be submerged easily, add a splash more water before cooking.
- Don’t over-stir before cooking: Adding the pasta last and keeping it mostly on top helps avoid a burn notice.
- Use quick release: This helps prevent overcooked noodles.
- Stir well after cooking: This distributes the sauce evenly, breaks up any clumps, and improves the texture.
- Let it rest briefly before serving: The sauce will look thin and liquidy when you first open the lid, but will thicken as it sits.
Common Mistakes to Avoid ❗️
- Adding the pasta first: This can trigger a burn notice or cause the pasta to clump or stick.
- Not enough liquid: May trigger a burn notice.
- Skipping the quick release: This can lead to soggy or mushy noodles.
Serving Suggestions 🥗
Instant Pot spaghetti pairs well with:
- Italian Chopped Salad
- Vegan Oil-Free Basil Ricotta
- Garlic bread or crusty bread
- Steamed or roasted vegetables
Storage ❄️
- Fridge: Store leftovers in an airtight container for 4 to 5 days.
- Freezer: Freeze for up to 1 month.
FAQ ❓
Yes! In this recipe, the pasta cooks directly in the sauce and water, saving time and enhancing the flavor.
If using a 6-quart Instant Pot, the spaghetti should be broken in half to fit. If using a larger model, breaking is still recommended, as it will help ensure even cooking.
Don’t be surprised if the spaghetti looks liquidy when you remove the lid. The sauce will thicken after stirring and letting it rest for a few minutes.
Yes, as long as you do not exceed the max fill line on your Instant Pot. The cooking time will stay the same.
Yes, but it may require a slightly longer cook time depending on the brand.
Instant Pot Spaghetti
Equipment
- measuring cups and spoons
- Instant Pot (I used a 6-quart model)
- spoon
- cooking tongs or a fork
Ingredients
- 1 (24-ounce) jar pasta sauce
- 1½ cups water
- 1 tablespoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes (optional)
- 8 ounces dried spaghetti broken in half
- ¼ cup Kalamata olives sliced (optional)
- 2 teaspoons capers (optional)
- 1 teaspoon balsamic vinegar
Optional Garnishes
- vegan Parmesan
- fresh flat-leaf parsley
- fresh basil leaves
- oil-free basil tofu ricotta
Instructions
- Fill the pot: Add the pasta sauce, water, Italian seasoning, kosher salt, and red pepper flakes (if using) to the Instant Pot. Stir to combine. Lay the dried spaghetti on top and gently press down with tongs or a spoon until just submerged.
- Pressure cook: Lock the lid into place. Select Pressure Cook on High for 8 minutes and press Start.
- Release pressure: When the cooking cycle ends, carefully quick release the pressure. After the float valve drops, open the lid.
- Finish & serve: Add the olives and capers (if using) along with the balsamic vinegar. Stir with tongs until the spaghetti is evenly coated in the sauce. Let sit a couple minutes to thicken, then serve with your favorite toppings.
Notes
- Store leftovers in an airtight container for 4 to 5 days or freeze for up to 1 month.
Tried This Recipe? Leave a Review! 📣
I hope you love this vegan Instant Pot spaghetti! It’s an easy weeknight dinner that comes together with minimal effort. If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. Your reviews help others find this recipe and support my blog. Don’t forget to save this recipe on Pinterest for the next time you need a dump-and-go dinner!
