You want spaghetti but don’t want to pull out large pots, make a huge batch, or spend too much time at the stove. This small-batch Instant Pot Mini – Spaghetti is ideal for one or two servings and cooks quickly in a 3-quart electric pressure cooker. It’s simple, flavorful, and perfect when you want a satisfying meal without the fuss.
Instant Pot Mini – Spaghetti
If my partner is away, I often cook for one. My usual stovetop spaghetti recipe makes far too much for a solo meal, so I rely on the 3-quart Instant Pot for smaller portions. This recipe yields about 3 cups—two modest servings or one generous plate with leftovers.
I prefer marinara when using jarred sauce because it’s easy to boost with extra seasonings, but any favorite jarred or homemade spaghetti sauce will work. Adding sautéed onion and garlic to the sauce enhances its depth and freshness.
One key to non-sticky noodles is how you place them in the pot. Break the spaghetti into thirds, then layer the pieces in a crisscross pattern so they don’t lie all in the same direction. Gently press them into the sauce and water so they’re submerged, but don’t stir. When cooking is complete, stir and finish with your chosen garnish.
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Instant Pot Mini – Spaghetti
Ingredients
- ½ lb Ground beef lean (or lean ground turkey)
- ½ small Onion diced
- 2 cloves Garlic finely minced (or ½ tsp garlic powder)
- ¼ teaspoon Red pepper flakes (optional)
- 1 cup Water
- 4 oz Spaghetti noodles broken in thirds
- 1 ½ cups Spaghetti sauce (jarred or homemade)
- Salt & pepper to taste (depends on sauce saltiness)
To Finish
- ¼ cup Parmesan cheese grated
Optional
- ½ cup Mushrooms sliced
- ½ cup Bell pepper chopped
- 5 Fresh basil leaves chopped
Instructions
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Turn on the Sauté function (Normal/Medium). When the display reads “Hot,” add the ground meat. Cook, stirring occasionally, until almost done. If using lean ground turkey, add a little oil first if needed.
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If using mushrooms or bell pepper, add them to cook with the meat or with the onion.
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Add the diced onion and cook, stirring occasionally, until the onion becomes translucent.
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Add garlic and red pepper flakes (if using), stir briefly, then cancel the Sauté setting.
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Add the cup of water.
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Sprinkle the broken spaghetti noodles over the liquid in a crisscross pattern, varying direction so they don’t lie side by side. Gently press them down so they’re submerged, but do not stir.
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Pour the spaghetti sauce over the noodles, fully covering them. Do not stir.
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Secure the lid and set the steam release to Sealing.
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Select Pressure Cook (Manual) and set to 9 minutes for tender pasta, or 7 minutes for firmer al dente.
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When cooking finishes, let the pot naturally release pressure for 2 minutes (use quick release if you prefer a less hearty pasta). Then move the steam release to Venting to release remaining pressure.
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When the pressure pin drops, open the lid and stir the spaghetti. Separate any stuck noodles and taste to adjust salt as needed.
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Stir in grated Parmesan and serve garnished with chopped fresh basil or your preferred garnish.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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