Instantpot Spaghetti: Quick, Easy & Delicious!

A few months ago, my crockpot choked on me. Not once but twice while I was cooking pinto beans. At that point, I knew I had to buy something new and reliable.



I chose an Instantpot. It’s a slow cooker, rice cooker, pressure cooker and more. You can saute meat and vegetables, make yogurt, and sterilize bottles. Basically, it does everything. I was so intimidated by this big red cooker that it sat unused for a month.

I finally turned it on and started cooking. I’ve done pork tenderloin and soups. I plan to make yogurt and my own broth. So far my favorite recipe is spaghetti. The Instantpot lets you sit back and relax while it cooks.

Here we go. This is my grandma’s recipe with a few changes. I make this spaghetti without tasting it, and it’s perfect every time. Also, you need to over-season your food when using the pressure cooker. Don’t go crazy with the salt, but make sure you put more seasonings in than you would when cooking on the stove.

Ingredients: (Feel free to use the ingredients you like.)

Ground turkey or chicken

I jar of your favorite spaghetti sauce. I like Classico marinara.

A 14 oz can of roasted diced tomatoes

A small red onion

Fresh mushrooms or a small can of mushrooms

Half of a medium green pepper

3 garlic cloves or minced garlic

1/3 cup of red wine

Olive oil

2-3 cups of chicken or veggie broth.


McCormick’s Roasted Garlic seasoning

Trader’s Joe’s  Everything seasoning

Lawry’s seasoning salt

1-2 cups of chicken broth

Fresh Ground Pepper

Oregano, basil, rosemary, and thyme

1 bay leaf

A pinch of Chinese Five spice seasoning

A splash of two of balsamic vinegar

1 or 2 teaspoons of sugar. I use Splenda.


Select the saute button on the Instantpot. Pour olive oil in the stainless steel pan, add meat, and break it up.  Once it’s mostly brown, add the Roasted Garlic seasoning. Now pour a little more olive oil in the pan, add the garlic, green pepper, and onion and cook until slightly tender.

Once the veggies are done, add diced tomatoes, spaghetti sauce, canned or fresh mushrooms, spices, vinegar, wine, chicken broth, and the bay leaf.  Stir and blend for about two minutes




Turn the saute setting off and turn on the pressure cooker setting and make sure it’s on high.


Break your spaghetti in half  and put them in the cooker. Dunk them down into the sauce. Set the time for 7 minutes. Once it’s done, the alarm will go off. You can either let it decompress on its own or use the fast relief button.


Look at it. All ready to go. Incredible!


I added loads of monzerella cheese. Delicious.

Stay blessed and stay safe.


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