This Instant Pot spaghetti is king: it’s seriously easy, quick, and tastes incredible. It’s turly a matter of throwing a few ingredients into the Instant Pot. While cooking pasta in an Instant Pot comes out a little different than cooking pasta on the stovetop, it’s just as tasty. We loved how easy it was to simply place ingredients in the Instant Pot and not have to worry about boiling water for pasta.
Here’s how to make this vegan Instant Pot spaghetti recipe:
- Mix up the sauce ingredients in a bowl: crushed fire roasted tomatoes, spices, olive oil, balsamic vinegar, spinach, and fresh basil leaves. Place a bit of the sauce in the bottom of the Instant Pot.
- Add the spaghetti noodles, and make make sure to fan out the noodles. Noodles that are directly next to each other in the Instant Pot stick together when they’re cooked. You’ll need to fan out the noodles so they’re going different directions: this helps them to cook evenly! Pour the remainder of the sauce on top.
- Pressure cook on high for 5 minutes, then quick release!
And that’s it! The Instant Pot spaghetti comes out intensely flavorful, with sweet tomatoes and the herbaceous punch of basil. It’s seriously satisfying for eaters of all kinds, not just vegan! For example, one of our readers said this about the recipe:
Instant Pot Spaghetti
(6 votes, average: 4.50 out of 5)
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Yield: 3 to 4 1x
Looking for a fast and easy dinner recipe? This Instant Pot spaghetti recipe is a total crowd pleaser and could not be easier to whip up.
- 2 cups water
- 28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)*
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 2 cups baby spinach leaves, tightly packed (or chopped spinach)
- 8 fresh basil leaves
- 8 ounces spaghetti (regular, not whole wheat)
- Goat cheese crumbles, for serving (optional)
- In a medium bowl, stir together the water, tomatoes and their juices, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves.
- Ladle just enough of the tomato mixture into the Instant Pot to cover the bottom.
- Break the spaghetti noodles in half. Working in batches, add the noodles to the Instant Pot in a fan shape so that they stack on each other, making as much space between the noodles as possible (if the noodles are directly next to each other they clump up — it doesn’t have to be perfect, just try to fan them out to make space).
- Pour remaining sauce over the spaghetti.
- Cook on high pressure for 6 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
- Open the lid and stir, removing any clumps. Then remove the pot from the Instant Pot and allow to cool for 3 to 5 minutes for the sauce to thicken slightly. The sauce will thicken even more as it cools. Ladle into bowls and serve.