Instant Pot Spaghetti
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.
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.