Have you ever tried to make one pot pasta in the Instant Pot? This Instant Pot Spaghetti recipe was born when I went on a big spaghetti binge recently. I made a big batch of tomato sauce and had some gluten free spaghetti on hand. It took a bit of tweaking, but I hope you take advantage of this super simple, easy way to pressure cook spaghetti in tomato sauce.
As I just mentioned, I used gluten free spaghetti, but you can use regular spaghetti too. I’ve even used this recipe with linguini. I’m not sure how this Instant Pot spaghetti would fare with a really thick meat sauce, but a smooth tomato sauce is what I’ve had success with. Let us know if you try other shapes or add meat!
- tomato sauce
- chicken broth
- Parmesan cheese
- salt and pepper
Spray the Insert
I found out recently that sometimes the ‘burn’ warning can come on when preparing tomato based dishes in the Instant Pot. There is a certain chemical reaction that can happen with the base of the Instant Pot that causes this to occur. According to the manufacturers, spraying the insert with cooking oil can help prevent that from happening.
This Instant Pot spaghetti is one of those set it and forget it type of recipes. Layering everything together is key. Add in your water, pasta, tomato sauce, and broth, then pressure cook it for 9 minutes. Simple! After it’s done, remove the lid and stir everything together. Depending on the thickness of your pasta sauce, you can set the Instant Pot to sauté and evaporate out some of the liquid while stirring. Garnish with your favorite cheese and fresh herbs!
Instant Pot Spaghetti
- Instant Pot
- cooking oil spray
- ⅔ cup water
- 5 oz dry spaghetti or linguini, I used gluten free, broken in half
- 1 cup marinara tomato sauce
- ¼ cup chicken broth
- parmesan or cheddar grated fine for serving
- 1 tbsp parsley chopped, for serving
- salt and pepper to taste
- Spray the bottom of the Instant Pot pot with cooking oil spray.
- Pour in water.
- Place pasta on top, fanned slightly so that it's not in one chunk.
- Pour over marinara and chicken broth.
- Seal with pressure cooker lid and cook on high pressure for 9 minutes.
- Quick release and carefully remove lid.
- Stir pasta together.
- Optionally set to staute on Med heat if you want the liquid to reduce slightly and stick to the pasta more. If you do this, continuously stir the pasta to prevent clumping or sticking.
- Serve in bowls and garnish with cheese and parsley. Season with salt and pepper to taste.
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